Crush your gluten free digestives. This time I placed mine in a mixing bowl and then crushed them with the top of my rolling pin. You can make them quite small or have some chunkier bits.
Melt your margarine or butter - I do this in the microwave.
Pour your melted margarine/butter into your crushed biscuits and mix together.
Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly and pop in the fridge to chill.
Preheat your oven to 200C Fan.
For your cheesecake top place your cream cheese into your mixer (I use my Kitchen Aid stand mixer for this), mix for about a minute.
Mix your gluten free plain flour and caster sugar together and then gradually add it to your mixer whilst mixing it very slowly.
Beat your 3 eggs together so that you can very gradually add them to the mixer too alongside your lemon juice and zest.
Finally fold in your creme fraiche by hand.
Spoon your cheesecake mixture on top of your cheesecake base.
Place it in the oven for 10 minutes at 200C and then drop the temperature to 90C for a further 30 minutes. Once finished the cheesecake will be incredibly wobbly but might be browned a little round the edges. Don't remove it from the oven.
Instead of removing it - turn the oven off, leave the cheesecake in there and leave the door ajar to allow the cheesecake to cool slowly which will prevent cracking. I usually leave mine for about 2.5 - 3 hours.
I then cover the cheesecake in foil and leave in the fridge to set overnight.
Make your passionfruit coulis by cutting your passion fruits in half and scooping out the pulp and seeds into a saucepan alongside your icing sugar. Bring to the boil.
Reduce the heat and allow to simmer until it thickens a little. Once thickened turn off the heat and leave to cool. (You can add more icing sugar to taste, but I like it quite zingy. You can also sieve out the seeds if you don't like them, but I love how they look!)
When you are ready to serve very carefully remove the cheesecake from it's tin and pour over your passion fruit coulis.
Keep refrigerated any leftovers. Enjoy!