Servings
16
Prep time
Cook time
Recipe
Ingredients
- 2 x 250g packs Butternut Snap biscuits
- 250g butter
- 500g cream cheese
- 180g caster sugar
- 1 tbsp powdered gelatine,
- dissolved in ¼ cup boiling water
- 2 tsp vanilla extract
- 250mL cream
- 170g tin passionfruit
Method
- Place the Butternut Snaps into a food processor and blitz into a fine crumb. Melt the butter and mix through the biscuit crumb.
- Grease and line a slice tin. Allow baking paper to overhang.
- Press the crumb mixture evenly into the base of the tin and flatten firmly. Chill in the fridge.
- Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla and the cream.
- Strain the tinned passionfruit and add ¼ cup of the juice to the mixture, beating well to combine. Pour into the base of the crumb mixture and dollop with the strained passionfruit. Swirl the passionfruit through and chill until set.
- Remove the slice using the baking paper handles. Using a hot knife, cut into slices and serve.
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