250g Gingernut biscuits (Use Kea Cookies for a delicious gluten-free version)
1/4 cup melted dairy-free margarine (Nuttalex buttery works best)
2 tbsp fresh lemon juice
1/2 cup icing sugar
1 tsp powdered turmeric
2 tsp corn flour
1 tbsp fresh as passionfruit powder
Blend the gingernut biscuits in a food processor until they form a fine crumb. Add melted margarine and blend until a sticky crumb mixture is formed.
Add crumb mixture to a greased 9inch springform cake tin, and press the mixture down firmly. Place the tin in the freezer for 20 minutes.
Cube Angel Food Cream Cheese and add to food processor with lemon juice. Blend thoroughly until no lumps, this can take 5 minutes. Add icing sugar, turmeric, passionfruit powder and cornflour and blend until smooth.
Take the cake tin out of the freezer and dollop the cheesecake filling on top of the cookie base. Smooth with a hot knife to create an even top.
Place cheesecake in fridge for a minimum of 2 hours, ideally leave overnight.
Garnish with passionfruit pulp before serving chilled.
For a double layered cheesecake, try layering this recipe with our Strawberry cheesecake recipe!