Baked Passionfruit Cheesecake Recipe

Ingredients for Baked Passionfruit Cheesecake

• Plain Sweet Biscuits
• 80g melted butter
• 500g cream cheese
• Caster Sugar
• 1 tsp vanilla extract
• Passion Fruit Pulp
• 3 large eggs
• 150ml heavy cream

How to Make Baked Passionfruit Cheesecake

1. Preheat oven to 160°C (320°F).
2. Crush 200g digestive biscuits into fine crumbs using a food processor.
3. Combine biscuit crumbs with 80g melted butter. Press firmly into the base and 2cm up the sides of a 22cm springform pan. Refrigerate.
4. 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.
5. Add 3 large eggs one at a time, mixing gently after each addition. Stir in 150ml heavy cream.
6. Pour the mixture into the prepared crust.
7. 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).
8. Bake for 75 minutes, or until the cheesecake is set and the center is just slightly jiggly.
9. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 30 minutes.
10. Remove from the oven and let cool completely on a wire rack.
11. Refrigerate for at least 4 hours, or preferably overnight, before serving.