1½ cups biscuits, crumbled
¼ cup butter, melted
2 cups cream cheese
1½ cups cream cheese
1 tsp vanilla extract
2 cups powdered sugar
½ cup Greek yoghurt
½ cup heavy whipping cream
Pulp of 6 passion fruits
½ cup raspberries
Stir the biscuit crumbs and butter together and press into the bottom of a spring-form pan. Refrigerate while you make the filling.
Mix the cream cheese, vanilla, and one cup of powdered sugar together until smooth. Mix in yoghurt and whipping cream and beat together until thick and creamy. Pour on top of the prepared bottom and smooth the top.
Mix the passion fruit pulp with the other cup of powdered sugar.
Take the cheese cake out of the spring-form and place on a plate. Pour over the sauce and decorate with the raspberries.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS