INGREDIENTS

INSTRUCTIONS

Make the cashew nut crust:  Position a rack in the center of the oven
and preheat to 350 F.  Remove the bottom from an 8 1/2-by-3-inch
springform pan. Trim a  9-inch cardboard cake circle so that it fits
snugly within the curved  lip of the bottom of the springform pan.
Cover the bottom with a  piece of heavy-duty aluminum foil, leaving a
2-inch overhang all  around the edge . Carefully attach the side of the
pan so you do not  tear the foil. In a food processor fitted with the
metal blade,  process the cashews, pulsing the machine on and off,
until fine]y  ground. Transfer the ground cashews to a medium bowl;
stir in the  cookie crumbs and melted butter until combined. Press the
mixture  evenly onto the bottom and up the side of the prepared pan.
Bake the  crust for 12 minutes, until lightly browned. Cool the crust
on a wire  rack.  Make the filling:  Using a serrated knife, cut the
passion fruits in half. Scrape the  seeded orange pulp of the fruits
into the bowl of a food processor  fitted with the metal chopping
blade. Process the pulp for 15 to 20  seconds. Pass the passion fruit
puree through a fine sieve into a  small bowl. Remove 1/4 cup of the
puree to a small cup, cover and set  aside for the passion fruit
topping. Place the water and vanilla in a  small heatproof cup;
sprinkle the gelatin over the mixture and allow  it to soften for 5
minutes . Place the cup with the softened gelatin  in a saucepan with
enough water to come halfway up the side of the  cup. Heat the gelatin
mixture over hot, not simmering, water. Stir  the gelatin frequently
for 3 to 4 minutes, or until the gelatin  granules dissolve completely
and the mixture is clear. Remove the pan  from the heat. In a medium
bowl, using a hand-held electric mixer,  beat the cream cheese for 30
seconds, until smooth. Add the condensed  milk and the reserved passion
fruit puree and beat the mixture for an  additional minute, scraping
the bottom of the bowl as necessary.  Whisk in the lemon juice and the
warm gelatin mixture. In a chilled,  medium bowl, using a handheld
electric mixer, beat the cream until  soft peaks start to form. Do not
overheat. Fold one-third of the  cream into the passion fruit mixture
to lighten it. Fold in the  remaining whipped cream. Scrape the filling
into the cooled crust.  Refrigerate the cake for 3 hours, until the
filling is firmly set.  Make the passion fruit topping:  Place 2
tablespoons of the water in a small cup. Sprinkle the gelatin  over the
water; allow the mixture to soften for 5 minutes. In a small  saucepan,
combine the remaining tablespoon water, the reserved  passion fruit
puree, and the sugar. Cut the remaining passion fruit  in half and
scrape the orange seeded pulp into the pan. Cook the  mixture over
medium-low heat, stirring constantly, until the sugar is  dissolved.
Add the softened gelatin mixture and cook the mixture for  3 minutes,
stirring constantly, until the gelatin is dissolved.  Remove the
mixture from the heat and cool for 10 minutes. Pour the  cooled passion
fruit topping over the top of the chilled cake,  tilting the cake to
cover the top evenly. Refrigerate the cake for 1  hour, until the
topping is set. Remove the side of the springform pan  and transfer the
cake to a serving platter. Cut the cake with a sharp,  thin-bladed
knife, dipping the blade in hot water and wiping it dry  after each
slice.  PREPARATION: 1 hour plus baking and chilling times. Recipe By  
:  webmaster@godiva.com  Posted to MC-Recipe Digest V1 #278  Date: Mon,
4 Nov 1996 19:26:14 -0500  From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 217
Total Fat: 24.6g
Cholesterol: 83.3mg
Sodium: 133.2mg
Potassium: 199.7mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: 25g
Protein: 5g