Lemon & Passion Fruit Cheesecake


200g digestive biscuits crumb

100g butter, melted

2 packs of Chivers Lemon Jelly Tablets

200ml boiling water

1 small lemon, rind and juice

4 passion fruit (sieve the passion fruit to remove seeds)

280g cream cheese

160ml whipping cream


This recipe makes for the most delicious after dinner dessert – enjoy with a coffee!


Stir the biscuit crumbs into the melted butter and press into the base of 23cm spring form tin.

Dissolve one pack of jelly in the boiling water; add the lemon rind, juice and passion fruit juice.  Allow to cool until on the point of setting.

Gradually whisk the cooled jelly into the cream cheese.

Whip the cream until it holds its shape and gently fold into the cream cheese mixture. Pour over the crumb base and chill for 2-3 hours until set.

Using the second pack of jelly, make up half and again allow to cool slightly, adding the passion fruit seeds.

Gently pour over the cake and finally allow to set in fridge before serving.


Lemon & Passion Fruit Cheesecake