(College) Recipes: Rainbow White Chocolate Coconut Passionfruit Cheesecake

By Ashley Pianca Ashley is studying a Bachelor of Criminology/Bachelor of Laws and can’t go a day without listening to Beyonce.

John Lennon once said, “When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school they asked me what I wanted to be when I grew up, I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life”.

When I think of happiness I immediately think of colour and of course…food. So what better way to spread the highly aspired to feeling of happiness than with something that combines both of these things! This recipe is one of my personal creations that actually worked out just how I wanted it to. It is colourful and flavourful and perfect to share with friends. So go ahead and brighten someone’s day with this Rainbow of goodness!

Remember to send your recipe requests in to collegerecipes@outlook.com!

Base About 500g if biscuits of your choice (I used a combination of Gingernuts and Honey Tiny Teddy’s) Enough melted butter to cover biscuits, approximately 125g

1. Crush biscuits and place in a large bowl 2. Stir in butter until mixture is well coated. 3. Press into a large greased tin or container of your choice. I used a 22cm spring tin. 4. Refrigerate.

Filling 400g coconut cream 500g cream cheese, at room temperature 1 cup of caster sugar 4 teaspoons of gelatine 2 ½ blocks of white chocolate 4 passionfruits Food colouring

1. Combine cream cheese and coconut milk until combined. Stir in sugar and gelatine. 2. Melt white chocolate in microwave until smooth, pour into cream cheese mixture and quickly stir. 3. Separate mixture into seven small bowls or cups. Colour the first mixture red and pour over base. Place this in the freezer for 20 minutes. In the meantime colour the rest of the mixture. Orange next. Add passionfruit to the yellow mixture followed by green, blue and purple. Leave the coloured filling in the fridge. 4. Do one layer at a time with twenty minute intervals until it is complete. Then freeze for three hours or overnight.

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