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Fluffy passionfruit impossible cheesecake recipe
Fluffy passionfruit impossible cheesecake recipe
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Fluffy passionfruit cake with heavenly texture and sweet summery aroma, a new baking classic.
Ingredients:
  • 5 eggs, separated
  • 250g cream cheese, chopped, at room temperature
  • 90g unsalted butter, at room temperature
  • 120g (3/4 cup) plain flour
  • 125ml (1/2 cup) milk, at room temperature
  • 60ml (1/4 cup) passionfruit pulp
  • 110g (1/2 cup) caster sugar
  • Icing sugar, to dust
Instructions:
  • 1. Preheat your oven to 140°C (120°C fan forced). 2. Line the base of a 20cm round cake pan with baking paper.
  • In a large bowl, use electric beaters to whip together cream cheese and butter until smooth. Mix in flour until just combined. Blend in egg yolks until smooth. Gradually add milk and passionfruit, beating until well combined.
  • With clean electric beaters, whip egg whites until soft peaks form. Gradually add caster sugar, beating well after each addition until sugar dissolves. Using a large metal spoon, gently fold meringue into passionfruit mixture in 3 batches, keeping the mixture aerated.
  • Transfer the mixture into the pan, firmly tap it on the counter to release air bubbles, then use a skewer to prick large holes and a palette knife to smooth the top.
  • Transfer the cake into a shallow heatproof tray and add boiling water until it reaches 2cm up the side of the pan. Bake until golden brown and set, about 1 1/2 hours. Turn off the oven and let the cheesecake cool inside with the door slightly open for 10 minutes.
  • Once the cheesecake is warm, set it aside to cool in the pan. Run a knife around the edge, invert onto a plate lined with baking paper, remove the paper, and quickly flip it onto the serving plate. Let it cool completely.
  • Sprinkle the cake with a dusting of icing sugar before slicing into wedges for serving.

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