For the Cheesecake Filling:
1. In a large bowl, beat the cream cheese and icing sugar until smooth.
2. In another bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Spread the cheesecake filling evenly over the cooled cake.
For the Passionfruit Topping:
1. In a small saucepan, combine passionfruit pulp, caster sugar, cornstarch, and water.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and bubbles.
3. Remove from heat and let it cool slightly before pouring over the cheesecake.
4. Chill the cake for at least 2 hours before serving.
5. Dust with icing sugar before serving.
Tips:
– For a richer flavour, replace some of the cream cheese with Greek-style yogurt in the cheesecake filling.
– If you don’t have passionfruit, you can use another tropical fruit like guava or pineapple instead.
– For an extra touch, garnish the cheesecake with fresh mango slices and passionfruit seeds.
