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Passionfruit cheesecake slice
Passionfruit cheesecake slice
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Coconut base with tangy passionfruit-swirled cheesecake topping.
Ingredients:
  • 150g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 4.40 gm vanilla essence
  • 1 egg
  • 120g (3/4 cup) plain flour
  • 5.00 gm self-raising flour
  • 60ml (1/4 cup) milk
  • 20g (1/4 cup) desiccated coconut
  • 500g cream cheese
  • 161.25 gm caster sugar
  • 117.50 gm Light Sour Cream
  • 125.00 ml passionfruit pulp
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 16 x 26cm slice pan, leaving the paper to hang over the sides.
  • Cream together butter, sugar, and vanilla until light and fluffy. Mix in the egg. Gently stir in the mixture of flour, milk, and coconut until just combined.
  • Evenly distribute the mixture in the pan. Bake for 15-20 minutes until a skewer inserted in the center comes out clean.
  • Combine room temperature cream cheese and 3/4 cup caster sugar in a bowl. Use an electric beater to blend until smooth. Mix in 1/2 cup sour cream and 2 eggs. Stir in 1/4 cup passionfruit pulp. Pour over the Coconut Slice Base. Swirl in another 1/4 cup passionfruit pulp. Bake at 160°C for 30 minutes or until just set. Allow it to cool in the pan before cutting into pieces.

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