Passion Fruit Cheesecake

INGREDIENTS

250g Digestive Biscuits

125g Butter at Room Temperature

600g Soft Cheese

60g Caster Sugar

100ml Double Cream

1 Jar of Scarlett & Mustard Passion Fruit & Lemon Curd

2 Fresh Passion Fruit to Decorate

METHOD

Step 1: Preheat the oven to 180C/ fan 160C/ gas 4.

Step 2: Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.

Step 3: Allow the base of the cheesecake to cool whilst you prepare the filling.

Step 4: Stir in a bowl the soft cheese and the caster sugar. Continue by adding the double cream.

Step 5: Spoon a few (or as many as you like- the more the better, we think!) spoonfuls of Passion Fruit & Lemon Curd and mix until fully combined (or leave ribbons of Passion Fruit & Lemon curd trailing through the cheesecake, the choice is yours!).

Step 6: Pour the mixture in the tin and smooth with a spoon or a spatula.

Step 7: Leave to set in the fridge for 1 hour or even better, overnight.

Step 8: Decorate with the fresh passion fruit to serve.