Lime and passionfruit cheesecake sandwiches

Makes 12 prep and cook time 25 minutes (+ refrigeration time)

Ingredients

• 2 x 200g packets Lattice biscuits 
• 2 teaspoons gelatine
• 2 tablespoons cold water
• 500g cream cheese, softened
• 1 tablespoon finely grated lime rind
• 2 x 395g cans sweetened condensed milk
• 1/3 cup (80ml) lime juice
• 1/3 cup (80ml) passionfruit pulp 
• 2 cups (320g) icing sugar, sifted 
• 2 tablespoons passionfruit pulp, approximately, extra 

Method

1. Grease and line the base and sides of a 20cm x 30cm lamington pan, allowing a 5cm overhang. 
2. Place 12 biscuits in a single layer in pan to cover the base. Trim the biscuits to fit if necessary. 
3. Sprinkle the gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool for 5 minutes. 
4. Beat the cream cheese and rind in a medium bowl of an electric mixer until very smooth. Add condensed milk and juice; beat on high speed for 6 minutes. Stir in gelatine mixture and passionfruit pulp. 
5. Spread the mixture into pan. Top with 12 more biscuits. Refrigerate overnight. 
6. To decorate, combine the sifted icing sugar and enough extra passionfruit pulp in a medium bowl until the desired consistency. Transfer cheesecake to a serving platter or board; drizzle over the passionfruit icing. 

Not suitable to freeze or microwave.