Summer collection: Chilled passionfruit cheesecake with strawberries

By Annie Bell for MailOnline

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Serves 6-8

INGREDIENTS

BASE

180g shortbread biscuits
30g unsalted butter melted

CHEESECAKE

6 leaves gelatine, see note
600g light cream cheese
200ml whipping cream
200g caster sugar
2 tbsp lemon juice

PASSIONFRUIT GLAZE

4 passionfruit
1 leaf gelatine, see note
15g caster sugar

TO FINISH

small strawberries or other berries, trimmed
icing sugar for dusting

METHOD

Have ready a 20cm loose-bottom cake tin at least 5cm deep. In a food processor, whiz the shortbread biscuits to crumbs, add the melted butter and whiz to combine. Press the crumb mixture into the base of the cake tin using the back of a spoon.
To make the cheesecake: cut the gelatine leaves into broad strips. Place these in a small bowl, cover with cold water and soak for 5 minutes, then drain. Pour over 3 tablespoons of boiling water and stir to dissolve.
Gently heat the cream cheese, cream, sugar and lemon juice in a medium-size pan, stirring until the cream cheese liquefies, then whisk until smooth. The mixture should be warm but not boiling. Stir in the gelatine solution. Carefully pour the mixture over the shortbread base. Cover and place in the fridge for several hours until set.
To make the passionfruit glaze: scoop out the passionfruit into a small bowl. Soak, drain and dissolve the gelatine as for the cheesecake. Add the sugar and stir to dissolve. Stir the passionfruit pulp a tablespoon at a time into the gelatine solution. You should have about 150ml of mixture: if not, make up the quantity with a little water. Pour the glaze over the top of the cheesecake, then cover and chill for another few hours or overnight.
Run a knife around the edge of the cheesecake and remove it from the tin. Decorate with the strawberries. Dust with icing sugar to serve.

NOTE We used Supercook brand leaf gelatine. Alternatively, use powdered gelatine (again, Supercook is good): you will need 11⁄2 sachets for the cheesecake and 1⁄4 sachet for the passionfruit glaze. Follow the packet instructions for dissolving. For other brands, consult the packet for the correct gelatine-to-liquid ratio.