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Baked sour cream and passionfruit cheesecake
Baked sour cream and passionfruit cheesecake
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Prep Time:
375 minutes
Cook Time:
50 minutes
Total Time:
425 minutes
Elevate dessert with a tangy baked passionfruit cheesecake, featuring creamy sour cream and juicy fresh passionfruit.
Ingredients:
  • 250g packet Gingernut Biscuits
  • 80g butter, melted
  • 165.00 ml passionfruit pulp
  • 2 x 250g packet cream cheese, softened
  • 107.50 gm caster sugar
  • 300g sour cream
  • 1 tsp vanilla bean paste
  • 3 Brand free range eggs
Instructions:
  • Preheat the oven to 160C (140C fan-forced). Line the base of a 22cm springform tin with a large square of non-stick baking paper, overhanging the sides to easily remove the cake later. In a food processor, blitz the biscuits into fine crumbs. Add the butter and blend until combined. Press the mixture firmly onto the base and sides of the tin using a glass. Chill until ready to use. Optionally, switch the ginger biscuits for butternut biscuits if preferred.
  • Press and scrape passionfruit pulp through a sieve to extract juice, saving 1 tablespoon of seeds for later.
  • Blend cream cheese, sugar, sour cream, vanilla, and eggs until creamy. Mix in passionfruit juice until just combined. Pour into the biscuit shell, sprinkle reserved seeds on top, and swirl with a knife.
  • Bake for 50 minutes until the center slightly wobbles, then cool in the slightly open oven. Refrigerate overnight.

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