Passion Fruit Cheesecake

YIELD: ± 2.5 kg (Makes half insert)


  • 400 g (2 packets) Tennis® biscuits, finely crushed
  • 160 g (²/3 cup) Butter/Margarine, melted
  • 250 g (½ sachet) Vanilla Flavoured Mousse (08955030)
  • 250 mℓ (1 cup) Milk
  • 250 g (½ sachet) Lemon Flavoured Jelly Powder (08952030)
  • 250 mℓ (1 cup) Water, boiling
  • 250 mℓ (1 cup) Water, chilled
  • 500 g (2 tubs) Cream cheese
  • 375 ml (1½ cups) Shimmering Passionata Coulis (07669020)


Mix the crushed Tennis® biscuits with the melted butter. Spoon the mixture into the base of a half insert or tart tin and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes. Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. Whisk the cream cheese in a mixing bowl until no lumps remain. Fold the cream cheese into the mousse mixture until smooth. Mix the Lemon Flavoured Jelly Powder with the boiling water until dissolved. Stir in the cold water and mix together. Set aside to cool. Do not refrigerate. Add the jelly mixture to the mousse mixture and mix well. Spoon the cheese cake mixture onto the biscuit base and spread to form a smooth layer. Refrigerate for ± 2 hours before topping with Shimmering Passionata Coulis to serve.