Step 1

Grease and line a 20 x 30cm (base size) slice pan with baking paper, allowing the paper to overhang the 2 long sides.

Step 2

Place the biscuits in a food processor and process until resembles fine crumbs. Add the butter and process until combined. Transfer mixture to prepared pan and use the back of a spoon or a flat-bottomed glass to press mixture evenly over base of pan. Place in the fridge for 15 minutes or until firm.

Step 3

Meanwhile, place the gelatine and boiling water in a small bowl and stir until the gelatine dissolves.

Step 4

Place the cream cheese, lemon rind, condensed milk and lemon juice in a clean food processor and process until smooth, occasionally scraping down side of processor with a spatula. Add the gelatine mixture and process until combined. Add the passionfruit and pulse once or twice or until combined.

Step 5

Pour the passionfruit mixture over the biscuit base. Smooth the surface. Place in the fridge for 4-5 hours or until set. Cut into squares to serve.