Desserts often evoke nostalgia and this no-bake cheesecake with passionfruit topping certainly does for me. My father loved cheesecake and I wish I’d made it for him more often, especially this simple version which only takes 15 minutes or so to put together. I prefer unbaked cheesecakes, not just for how quick and easy they are but for their lighter, creamier texture. This is my take on one that my Aunty Dorothy made for family gatherings and afternoon teas when I was a kid, she called it Cheesecake a l’Annette and I still have a typed copy she gave me with ‘Absolutely Delicious’ written across the top in her hand. Lots of unbaked cheesecakes use gelatine, which gives them a bit of a springy texture, but this one sets beautifully without it. Condensed milk seems like an odd, old fashioned ingredient, but the tangy crème frâiche (I use Pepe Saya’s), lemon and passionfruit topping balance the sweetness perfectly. Of course you could use any fruit you like as a topping, or leave it plain. For a wine match, I love the slightly sweet, lightly sparkling Mad Fish Moscato from Margaret River, and at just 5% alcohol it’s as ideal for family celebrations as is Aunty Dot’s no-bake cheesecake with passionfruit topping. See video below for another Aussie classic perfect for casual get-togethers.
Serves 10
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