Passionfruit Cheesecake
Smooth and creamy, with a hint of tart passionfruit goodness. This baked passionfruit cheesecake is the ultimate decadent dessert for entertaining.
Ingredients
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250g packet plain sweet biscuits (such as Arnott’s Nice)
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125g unsalted butter, melted
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500g cream cheese, at room temperature
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3/4 cup caster sugar
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2 tsp finely grated lemon rind
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2 tbsp fresh lemon juice
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2 tbsp plain flour
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4 eggs
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1/2 cup cream
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1 tbsp cornflour
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1/3 cup water
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170g passionfruit pulp
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1/4 cup caster sugar, extra
Directions
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Release the base from a 20cm (base measurement) springform pan. Line with non-stick baking paper, allowing sides to overhang. Secure the base back into the pan.
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Place biscuits in the bowl of a food processor. Process until finely crushed. Add butter. 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.
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Preheat oven to 160°C. Use an electric beater to beat cream cheese, sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined.
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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 centre. 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.
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Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set.
