Description
A creamy and tangy passion fruit cheesecake with a buttery biscuit base.
Ingredients
Scale
- 200g digestive biscuits (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (softened)
- 150g caster sugar
- 200ml passion fruit pulp (seeds removed)
- 200ml double cream
- 3 eggs
- 1 tbsp cornflour
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 160°C (140°C fan).
- Mix the crushed biscuits with melted butter and press into a greased springform tin.
- Bake the base for 10 minutes, then let it cool.
- Whisk the cream cheese and sugar until smooth.
- Add the passion fruit pulp, eggs, cornflour, and vanilla extract. Mix well.
- Whip the double cream until thick and fold it into the mixture.
- Pour the filling over the biscuit base and smooth the top.
- Bake for 45-50 minutes until set but slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours before serving.
Notes
- Use ripe passion fruit for the best flavor.
- Let the cheesecake cool gradually to prevent cracking.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: passion fruit cheesecake, creamy dessert, tropical dessert