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Baked cheesecake with passionfruit topping
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Prep Time:
40 minutes
Cook Time:
85 minutes
Total Time:
125 minutes
Indulgent creamy baked cheesecake for a chic cafe-style dessert.
Ingredients:
  • 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
  • 125g unsalted butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 155g (3/4) cup caster sugar
  • 2 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 40.00 ml plain flour
  • 5 eggs
  • 125ml (1/2 cup) pouring cream
  • 10.00 gm cornflour
  • 80ml (1/3 cup) water
  • 170g can Passionfruit Pulp
  • 55g (1/4 cup) caster sugar, extra
Instructions:
  • Remove the base from a 20cm springform pan, flip it over, line with overhanging non-stick baking paper, then secure the base back into the pan.
  • In a food processor, finely crush the biscuits. Add butter and process until well combined. Transfer the mixture to a pan and use the back of a spoon to press firmly over the base and side. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Preheat your oven to 160°C. In a large bowl, use an electric beater to whip up a smooth mixture of cream cheese, sugar, and lemon rind. Stir in lemon juice and flour until well combined. Add the eggs one by one, beating well each time. Finally, mix in the cream until fully incorporated.
  • Spread the creamy cheese mixture onto the biscuit base, transfer to a baking tray, and bake for 1 hour 10 minutes until the cheesecake is slightly firm in the middle. Allow the cheesecake to cool in the oven with the door cracked for 2 hours to avoid cracking. Chill in the fridge overnight for a perfectly set dessert.
  • In a small bowl, mix the cornflour and water, then transfer to a saucepan. Stir in the passionfruit and extra sugar. Cook over medium heat, stirring constantly, until the mixture boils and thickens (2-3 minutes). Let it cool slightly before pouring over the cheesecake. Chill in the fridge until set.

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