This is a super light dessert that’s perfect in the summer.
You’ll need:
12 digestive biscuits
50g butter
4 gelatine leaves (or agar flakes)
2 fresh eggs
2ooml creme fraiche (light version)
400g Light Philadelphia cheese
150ml caster sugar
1 teaspoon vanilla sugar or vanilla essence
2 limes – zest and juice
For the glaze:
1 gelatin leaf (or Agar flakes)
2 tbsp caster sugar
4 tbsp water
3 passion fruits
To make the base add the digestives to a food processor and pulse until you have fine crumbs. Melt the butter in a pan and add to the crumbs, pulse a bit more until well combined. Pour into a baking pan (24cm) with loose sides and cool in the fridge.
Put the gelatine leaves into colder for 5 minutes. Split the eggs and mix the yolks with the creme fraiche, Philadelphia cheese, sugar and vanilla sugar/essence and zest of two lemons until smooth.
Heat the lime juice in a pan, take the gelatin leaves and squeeze out any excess water, add to the pan. Let it cool and slowly add to the cheese mixture. Let it cool down in the fridge for at least 1 hour.
Put the gelatine leaf for the glaze in cold water. Boil the sugar and water for the glaze in a pan, add the gelatine leaf after five minutes. Halv the passion fruits and scrape out the seeds (not the membrane). Mix in with the sugar water and let it cool. Pour the glaze/jelly over the cheese cake. Put back in the fridge for another hour.
Loosen the sides of the dish and serve chilled as a dessert.
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