This recipe first appeared in Food magazine.
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Ingredients
Filling
Topping
Method
1.Place the digestive biscuits and almonds in a food processor and process until crumbs form. Place the crumbs in a bowl, add the melted butter and mix well.
2.Press the mixture into the base of a 22-23cm springform cake tin. Place in the fridge and chill while preparing the filling.
3.Place the water in a small bowl and sprinkle over the gelatin. Place the bowl over a saucepan of boiling water and stir until the gelatin has dissolved. Allow to cool slightly.
4.Beat the cream cheese and caster sugar until smooth, then beat in the lime juice, lime zest and cream. Stir in the gelatin mixture.
5.Spoon the mixture over the base. Cover and refrigerate for 3-4 hours, or until set.
6.Arrange the sliced pawpaw and passionfruit on top of the filling. Serve immediately, as enzymes in the pawpaw will break down the gelatin.
