Passionfruit Cheesecake – A Decadent Indulgence

Posted by On June 02, 2015 0 Comment
Like this Post?:
Passionfruit Cheesecake is a baked sweet cream cheesecake with tart and tangy passion fruit topping.

Passionfruit Cheesecake is a baked sweet cream cheesecake with tart and tangy passion fruit topping.

Sweet, tart, tangy passion fruit is a mystery and a joy to the palette. In this passionfruit cheesecake, balanced with sweet, thick creaminess, the flavor of the fruit adds a perfect punch.

Serves 10

Prep Time 40 min                 

Cook Time 1 hr 25 min

INGREDIENTS

  • 8oz plain sweet biscuits
  • 4oz unsalted butter, melted
  • 1lb cream cheese, at room temperature
  • 3/4 cup Castor (ultra-fine but NOT powdered) sugar
  • 2 tsp finely grated lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp flour
  • 5 eggs
  • 1/2 cup pouring cream
  • 1 tbsp cornflour
  • 1/3 cup water
  • 6oz can passionfruit pulp
  • 1/4 cup castor sugar

INSTRUCTIONS

  1. Release the base from an 8″ (base measurement) springform pan and line with non-stick baking paper, allowing sides to overhang. Secure the base back into the pan.
  2. Place biscuits in the bowl of a food processor. Process until finely crushed, add butter and process until well combined. Transfer to pan. Use the back of a spoon to spread and press firmly over the base and side of pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
  3. Preheat oven to 320°F. Use an electric beater to beat cream cheese, sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour and continue to beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined.
  4. Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the center. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). Place in fridge overnight to set.
  5. Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and remaining 1/4 cup of sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool. Pour over cheesecake then place in fridge until set.
Adapted from Standard

Share