Passion Fruit Cheesecake
A deliciously fresh summery cheesecake to enjoy with no moderation
Passion Fruit Cheesecake
Rated 5.0 stars by 1 users
Servings
8
Prep Time
25 minutes
Cook Time
45 minutes
A deliciously fresh summery cheesecake to enjoy with no moderation
Anna Janecka
Ingredients
75g of Unsalted Butter
200g of Digestive Biscuits, crushed
-
2 Tbsp of Whitworths Demerara Sugar
Butter for greasing
900g of Full-fat cream cheese, such as Philadelphia
-
200g Whitworths Caster Sugar, plus 1 tbsp
3 tbsp of Plain Flour
3 Large Free-range eggs, plus 1 large egg yolk
400ml of Soured Cream
3 Passion fruits plus 1 nectarine for decoration
For the base
For the topping
Directions
Preheat the oven to 180°C/fan 160°C/gas 4. Line the base of a 23-24cm springform cake tin with baking paper. For the base, melt the butter in a medium pan, then stir in the crushed biscuits and demerara sugar. Spoon into the tin and press onto the base (not up the sides) in a thin, even layer. Bake in the middle of the oven for 10 minutes, then remove and leave to cool
Increase the oven temperature to 240°C/fan 220°C/gas 9
For the topping, grease the sides of the tin with a little butter. Scoop the cream cheese into a large mixing bowl and beat with a hand-held electric mixer for 2 minutes until smooth and creamy. Beat in the 200g caster sugar, flour, followed by the eggs, one at a time, then the yolk. Stir in 200ml soured cream
Pour the cheesecake mixture into the tin, bake for 10 minutes, then lower the temperature to 110°C/fan 90°C/gas ¼ and bake for a further 30-35 minutes until just set but still quite wobbly in the centre. Turn off the oven, open the door slightly and leave the cheesecake inside to cool
Once the cheesecake cools down decorate with passion fruits and nectarine