RECIPE BY:

Matt Sinclair

SERVING SIZE:

8 – 12 people

INGREDIENTS:

• 1 Brancourts Sweetened Condensed Milk Squeeze Pack
• 250gm Coles Cream Cheese, softened
• 1/3 cup fresh passionfruit pulp, plus extra
• 250gm gingernut biscuits
• 125gm butter, melted
• 250gm mascarpone, softened
• ¼ Cup Lemon Juice
• Zest of 1 Lemon
• Pinch Salt

METHOD:

• Break up gingernut biscuits into a food processor and blitz into an even crumb. Transfer to a mixing bowl and add the melted butter. Mix to combine. Line a 9” springform pan with baking paper and pour in crumb mixture. Press down firmly on the base and up the sides to create the biscuit base. Use the back of a spoon to even and firm the biscuit. Place in the refrigerator to set for a minimum 30 minutes.
• Meanwhile, make the cheese mixture. Place the cream cheese and mascarpone in a stand-up mixer and beat with a paddle until smooth. Gradually pour in the condensed milk and mix until smooth. Stop the mixer, scrape down the sides of the bowl, add in the lemon juice and zest and mix until evenly combined.
• Pour cheese mixture into the chilled biscuit base and smooth out the top with a spatula. Add passionfruit pulp on top. Cover and refrigerate overnight.
• Top with extra passionfruit pulp before serving.