An irresistible, creamy baked cheesecake infused with tangy passionfruit and built on a rich biscuit base.
Ingredients
- 250g Gingernut biscuits (or Butternut biscuits for a milder flavor)
- 80g Melted butter
- ⅔ cup Fresh passionfruit pulp
- 500g Cream cheese (two 250g blocks), brought to room temperature
- ½ cup Caster sugar
- 300g Sour cream
- 1 tsp Vanilla bean paste
- 3 Free-range eggs
Preparation Steps
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Prepare the Springform Pan & Biscuit Crust
Preheat oven to 160°C (140°C fan-forced).
Line the bottom of a 22cm springform pan with non-stick baking paper, securing the latch so the edges extend outward.
Pulse the biscuits in a food processor until finely crumbled. Pour in the melted butter and pulse until completely combined.
Firmly press the crumb mixture across the bottom and up the sides of the pan using the bottom of a flat glass.
Transfer to the refrigerator to set while making the filling.
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Extract the Passionfruit Juice
Press the passionfruit pulp through a fine mesh strainer into a bowl, scraping the underside to gather all the juice.
Keep 1 tablespoon of the strained seeds aside for decorating, and discard or reserve the rest.
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Mix the Cheesecake Filling
In your food processor, combine the softened cream cheese, caster sugar, sour cream, vanilla bean paste, and eggs.
Process until smooth and lump-free.
Pour in the extracted passionfruit juice and pulse briefly just until integrated.
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Assemble & Create the Swirl
Pour the cheesecake batter into the chilled biscuit shell.
Scatter the reserved passionfruit seeds across the top, then gently drag a butter knife through the surface to create a decorative swirled pattern.
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Bake & Slow-Cool
Bake for roughly 50 minutes, or until the edges are firm but the center retains a slight wobble.
Turn off the oven, prop the door open about 10cm, and let the cheesecake cool slowly inside.
Once cooled to room temperature, chill in the fridge overnight before serving.