No-bake passionfruit cheesecake with meringue

Method

1. Step 1

   Place biscuits in a food processor and process until finely crushed. Add coconut and butter and process until combined. Spoon biscuit mixture evenly among serving glasses, pressing down with the back of the spoon. Place in the fridge for 30 mins or until firm.

2. Step 2

   Place passionfruit pulp and half the sugar in a saucepan over medium heat. Bring to a simmer and cook, stirring, for 6 mins or until syrup thickens. Stir in 1 tsp lemon rind and 1 tbs lemon juice. Place in the fridge for 30 mins to chill.

3. Step 3

   Place the boiling water in a small heatproof bowl. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Set aside for 5 mins to cool.

4. Step 4

   Place cream cheese and remaining sugar in a clean food processor and process until smooth. Add sour cream and process until smooth. Transfer to a bowl and fold in the gelatine mixture. Add the passionfruit mixture to the cream cheese mixture and gently fold to marble. Divide evenly among glasses. Place in fridge for 2 hours or until set.

5. Step 5

   To make Italian meringue, combine half the sugar with ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 3 mins or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 6 mins or until syrup thickens. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Whisk in remaining sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar dissolves. With the motor running, carefully pour hot syrup into the egg white mixture in a thin, steady stream, whisking constantly, until well combined. Continue whisking for 5 mins or until the mixture cools completely.

6. Step 6

   Spoon meringue over passionfruit mixture. Use a kitchen blowtorch to carefully torch meringue until browned all over, avoiding the glass. Alternatively, serve the meringue untorched.