Base:
180g of digestive crackers
75g melted butter

Filling:
3 sheets of gelatine
400g cream cheese
5 tablespoons powdered sugar
1 teaspoon vanilla
1 tablespoon of lemon juice
200ml of cream

Topping:
4 passion fruit
4 tablespoons of compote or physalis jam
Physalis Beirabaga to decorate

1. In a food processor, grind the cookies until they’re smooth.

2. Add the melted butter and mix well.

3. Grease a pie pan with a removable bottom and line the bottom with parchment paper. Arrange the biscuit base on the bottom and block it well with your fingers or the back of a tablespoon. Cool well for 30 minutes.

4. Soak gelatine sheets in water in a bowl for 7 minutes. Remove excess water and microwave them for 10 seconds or until the leaves have completely melted.

5. In a bowl, add cream cheese, lemon juice and vanilla and beat until creamy consistency. Add the gelatin and mix well.

6. Add the cream and sugar and beat until thick. Add the cheese mixture and stir well.

7. Pour the cream and cheese mixture onto the cracker, spread well and refrigerate for 3 to 4 hours.

8. To prepare the topping, open the passion fruit and remove the pulp. Add the 4 tablespoons of jam or physalis jam and spread over the top of the cheesecake.

9. Decorate with Beirabaga physalis.