Passionfruit Cheesecake
This baked Passionfruit Cheesecake is perfection, a creamy passionfruit flavored cheesecake center topped with fresh passionfruit pulp.
Servings: 8 slices
Equipment
- 1 loose-bottom tin 24cm (9-inch) diameter
Ingredients
- 100 grams unsalted butter, melted
- 200 grams Tennis biscuits, crushed
- 165 grams castor sugar
- 500 grams cream cheese
- ¼ tsp salt
- 3 extra-large eggs
- 130 grams thick Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh passionfruit pulp
Instructions
- Preheat the oven to 160°C (320°F).
- Combine the crushed biscuits and melted butter in a mixing bowl. Press the biscuit mixture into a loose-bottom cake or pie tin.
- In a bowl of an electric mixer fitted with a paddle attachment, add the sugar, salt, and cream cheese. Beat until well combined.
- Add the eggs to the cream cheese mixture, one at a time. Beating well between each addition, and scraping down the sides of the bowl as you go.
- Add the yogurt and vanilla extract to the cheesecake batter and mix until just combined.
- Use a rubber spatula to swirl ½ cup of the fresh passionfruit pulp through the cheesecake mixture.
- Pour the cheesecake filling over the cheesecake base and bake it in a preheated oven for 35 minutes, then turn off the oven and allow it to cool in the oven before covering the cheesecake with plastic wrap and placing it in the fridge overnight.
- Before serving, remove the cheesecake from the tin and place it on a serving plate, top with the remaining fresh passionfruit pulp.
