Quick, light and simple – with no gelatine! Use oat biscuits as a variation if you like a textured cheesecake base.
PREP TIME: 15 minutes, plus chilling
COOK TIME: 2 minutes
FOR THE BASE
150g (5oz) digestive biscuits
75g (3oz) butter, plus extra for greasing
FOR THE TOPPING
4 passion fruit, halved
250g (9oz) full-fat mascarpone cheese (see note)
½ × 325g jar of good-quality orange curd
zest of 1 orange: ½ finely grated and ½ sliced into very thin strips
200ml (7fl oz) pouring double cream, lightly whipped
1. You will need a 20cm (8in) round, spring-form cake tin. Grease the tin and line the base with a disc of baking paper.
2. First make the cheesecake base. Place the biscuits on a board and use a rolling pin to crush into fine crumbs. Melt the butter in a wide-based pan over a medium heat. Remove from the heat, add the crushed biscuits and stir until well mixed. Press into the base of the tin (not up the sides).
3. Place the flesh of two of the passion fruit in a sieve set over a bowl and use a wooden spoon to push the pulp through the sieve so that the juice collects in the bowl. Discard the seeds left in the sieve. Add the mascarpone, orange curd and grated orange zest to the juice in the bowl and mix together using an electric hand whisk until well combined. Fold in the whipped cream.
4. Spoon the mixture into the tin on top of the biscuit base and level the top. Chill in the fridge for a minimum of 4 hours, or preferably overnight, to firm up.
5. Decorate the top of the cheesecake with the seeds and pulp of the remaining two passion fruit and with the thin strips of orange zest. Carefully release from the tin and place on a cake stand or plate to serve.
Full-fat mascarpone helps the cheesecake set; the low-fat version would be too soft.
The cheesecake itself can be made and chilled up to a day ahead without the decoration. Decorate up to 2 hours before serving.
Not suitable for freezing.
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