Passionfruit Cheesecake – A Decadent Indulgence
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.
Prep Time 40 min
Cook Time 1 hr 25 min
- 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
- 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.
- 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.
- 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.
- 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.
- 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.