Passion fruit jelly cheesecake
- 300g McVitie’s Digestives Lights
- 100g low-fat spread, melted
- 6 sheets gelatine
- 3 passion fruit, halved, seeds and pulp scooped out
- 1tbsp golden caster sugar
- Juice and zest 1 lime
- 800g Asda Light 50% Less Fat Original Soft Cheese
- 200g Asda Fat Free Greek Yogurt
- 1tsp vanilla extract
- 100g icing sugar, sifted
Grease a 20cm round springform tin and line with baking paper.
In a processor, whizz the biscuits to crumbs. Put in a bowl and mix in the melted spread. Transfer to the tin and press evenly into the base and sides. Leave to chill.
Put 2 sheets of the gelatine in a bowl of cold water. Soak for 10 mins then squeeze out the water.
Put the passion fruit pulp and seeds, caster sugar and 4-5tbsp cold water in a small pan. Simmer for 3 mins, stirring. Take off the heat, add the gelatine, stir to combine, then stir in the lime juice. Leave to cool.
In another bowl, soak the remaining gelatine in cold water for 10 mins.
Meanwhile, beat the soft cheese, then stir in the yogurt, vanilla and icing sugar until smooth.
Squeeze the water from the gelatine and put into a small pan overalow heat along with a splash of water. Melt the gelatine, stirring, then leave to cool slightly. Stir in a spoonful of the soft cheese mixture then fold the gelatine mixture into the rest of the soft cheese.
Transfer to the tin, smooth over and chill for 1hr or until slightly set. Pour over the passion fruit jelly and chill for at least 4hrs, preferably overnight, to allow to set completely.
Sprinkle with the lime zest to serve.