Passionfruit Swirl Cheesecake


250gms plain ginger biscuits

½ cup thread coconut

½ teaspoon cinnamon

145gms butter, melted

650gms Cream Cheese, at room temperature

1 can condensed milk

¼ cup lemon juice

2 1/2 teaspoons gelatine + 2 tablespoons water

1 tablespoon finely grated lemon zest

1 cup passionfruit or lemon curd

½ cup Tatua Whipping Cream

Fresh blueberries and mint to serve


  1. Place the ginger biscuits and coconut in food processor and pulse until fine crumbs.
  2. Add butter and cinnamon and whizz until combined.
  3. Line base of a 21cm springform tin.
  4. Transfer the crumbs to the prepared tin and press over the base and ¾ of the way up the sides.
  5. Chill until needed.
  6. Sprinkle the gelatine over the water and allow to swell for 5 minutes, then warm gently in the microwave or over a double boiler until dissolved and smooth and allow to cool.
  7. Place the cream cheese in the bowl and with an electric beater beat for 1-2 minutes at medium speed until smooth.
  8. Add the condensed milk and beat together until combined.
  9. Whip the whipping cream to soft peaks and fold into the cream cheese mixture with the lemon juice, dissolved gelatine, and half the passionfruit curd.
  10. Spoon into the prepared crumb crust and swirl the remaining passionfruit curd on top to decorate.
  11. Chill for at least 3 hours or until set.
  12. Serve with fresh blueberries and mint sprigs.
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