This recipe makes enough for a small square tin (20cm x 20cm). 1.5 times this recipe should fill a large round tin (25cm).

Base

• 200 g malt biscuit crumbs
• 90 g butter, melted

Mix butter and biscuit crumbs, press firmly into the square tin (lined with baking paper).

Get two small cups. Add to each, 2 teaspoons of gelatine and 2 tablespoons of cold water. Leave for ten minutes; the gelatine will absorb the water.

Filling

• 250 g cream cheese
• 300 g sour cream
• 1/2 C sugar
• 2 T lemon juice
• 1 cap vanilla

Beat the cream cheese in a bowl until smooth. Add the sour cream and beat until well combined. Add the sugar, lemon juice and vanilla.

Heat one of the cups of gelatine mixture for 20 seconds on high, the gelatine should dissolve. Add to the filling mixture and beat it in immediately. Pour into the tin on top of the biscuit base. Smooth it down nice and flat.

Topping

Get a coffee cup. Fill it about 3/4 full with passionfruit pulp mixture. Dissolve the other cup of gelatine mixture in the microwave (20 seconds on high).

Spoon it gently onto the cream cheese filling. Don’t pour it straight on or it will muck up the nice smooth filling layer.

Set it in the fridge for a few hours, make sure its flat on the shelf so the passionfruit topping is evenly distributed and flat.