The financial red flags to watch out for in relationships
The financial red flags to watch out for in relationships

Sarah Gill

Jeanette Madsen and Thora Valdimars on Rotate’s next steps
Jeanette Madsen and Thora Valdimars on Rotate’s next steps

Corina Gaffey

The key trends and style takeaways from Copenhagen Fashion Week
The key trends and style takeaways from Copenhagen Fashion Week

Corina Gaffey

Chef JP McMahon talks Ireland’s food evolution
Chef JP McMahon talks Ireland’s food evolution

IMAGE

Niamh De Brún-Reid: A week in my wardrobe
Niamh De Brún-Reid: A week in my wardrobe

Sarah Finnan

Irish designer Maria McManus on Trump, sustainability, and her AW25 salon presentation
Irish designer Maria McManus on Trump, sustainability, and her AW25 salon presentation

Paul McLauchlan

How women in business can step into their CEO mindset
How women in business can step into their CEO mindset

Niamh Ennis

Copenhagen Fashion Week’s coolest beauty trends
Copenhagen Fashion Week’s coolest beauty trends

Corina Gaffey

Top tips for writing your IMAGE PwC Businesswoman of the Year Award nomination
Top tips for writing your IMAGE PwC Businesswoman of the Year Award nomination

Leonie Corcoran

How I Got Here: Internationally acclaimed opera singer Celine Byrne
How I Got Here: Internationally acclaimed opera singer Celine Byrne

Lauren Heskin

Image / Living / Food & Drink

What to bake this weekend: Passionfruit cheesecake


By Megan Burns
13th Jul 2024
What to bake this weekend: Passionfruit cheesecake

This crowd-pleasing dessert is made easy thanks to a simple hack.

Folláin passionfruit cheesecake

Ingredients

  • 200g digestive biscuits
  • 100g unsalted butter
  • 300g cream cheese
  • 250ml double cream
  • 100g caster sugar
  • 3 leaves of gelatine, soaked in cold water for 5 minutes
  • 1 jar of Folláin Passionfruit Curd

 

Method

  1. Crush the digestive biscuits. Melt butter and add to biscuit crumbs. Press the crumb mixture into the bottom of a 20cm springform tin.
  2. Heat half the cream until just hot. Squeeze excess water from gelatine and stir into the hot cream. Leave this to cool.
  3. Whisk the cream cheese, sugar and the rest of the double cream in a large mixing bowl. Slowly add the gelatine mixture.
  4. Fold in half of the passionfruit curd. Spread over the biscuit base. Gently heat the rest of the passionfruit curd until runny, and pour over the cheesecake. Chill before slicing and serving.

 

You can find this recipe and many others over on the Folláin website.