Ingredients for Baked Passionfruit Cheesecake
- 200g digestive biscuits
- 80g melted butter
- 500g cream cheese
- 150g caster sugar
- 1 tsp vanilla extract
- Pulp of 6 passionfruit
- 3 large eggs
- 150ml heavy cream
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How to Make Baked Passionfruit Cheesecake
- Preheat oven to 160°C (320°F).
- Crush 200g digestive biscuits into fine crumbs using a food processor.
- Combine biscuit crumbs with 80g melted butter. Press firmly into the base and 2cm up the sides of a 22cm springform pan. Refrigerate.
- In a large bowl, beat 500g cream cheese until smooth. Gradually add 150g caster sugar, 1 tsp vanilla extract, and the pulp of 6 passionfruit, beating until well combined.
- Add 3 large eggs one at a time, mixing gently after each addition. Stir in 150ml heavy cream.
- Pour the mixture into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 75 minutes, or until the cheesecake is set and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 30 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
166g
Fat
151g
Carbs
21g
