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Passionfruit curd ripple cheesecake recipe
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Passionfruit's tangy bite complements the luscious creaminess of this cheesecake flawlessly.
Ingredients:
  • 4 eggs
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) fresh lemon juice
  • 4-5 passionfruit, pulp strained and seeds discarded (you need 1 ⁄3 cup passionfruit juice)
  • 100g butter, chopped
  • 250g packet nice biscuits
  • 140g butter, melted, cooled
  • 500g cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 300ml carton sour cream
  • 500ml (2 cups) thickened cream
  • Passionfruit pulp, to serve
Instructions:
  • Prepare the curd by mixing eggs and sugar, then stirring in fresh lemon juice and passionfruit pulp. Add butter and microwave on Medium for 4 minutes, whisking every minute until thickened. Allow to cool completely, stirring occasionally for 30 minutes.
  • 1. Preheat your oven to 160°C (140°C fan forced). 2. Remove the base from a 22cm springform pan, flip it over, and line it with overhanging baking paper. 3. Place the base back into the pan securely.
  • Pulse the biscuits in a food processor until finely crushed. Add the butter and pulse until fully incorporated. Press the mixture into the pan firmly using the back of a spoon to form the base and sides. Chill in the fridge for 30 minutes covered with plastic wrap.
  • In a clean food processor, blend cream cheese and sugar until smooth. Add sour cream and eggs, process until well combined and smooth.
  • Layer half of the cheesecake mixture over the biscuit base, then spoon 80ml (1 ⁄3 cup) of the curd on top using a teaspoon. Swirl lightly with a skewer. Repeat with the rest of the cheesecake mixture and another 1 ⁄3 cup of the curd. Bake for 1 hour until the center is just set but slightly wobbly. Turn off the oven and let the cheesecake cool with the door slightly open to prevent cracking. Chill in the fridge for 4 hours before serving.
  • Whip the cream with electric beaters until firm peaks form in a bowl. Gently fold the rest of the curd into the cream using a large metal spoon. Spread the cream over the cheesecake and garnish with the passionfruit pulp before serving.

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