Passion Fruit Cheesecake
Indulge in the tropical delight of this Passion Fruit Cheesecake! Creamy, tangy, and beautifully balanced, it’s a dessert that will transport your taste buds to paradise.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 100g unsalted butter, melted
- 200g digestive biscuits
- 500g cream cheese, at room temperature
- 1 tsp vanilla extract
- 200g caster sugar
- 200ml double cream
- 3 large eggs
- 100ml passion fruit pulp (about 6 passion fruits)
- 100ml passion fruit pulp (about 6 passion fruits)
- 2 tsp cornstarch
- 2 tbsp caster sugar
- 2 tbsp water
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter. Press into a 23cm springform cake tin and refrigerate for 30 minutes.
- Preheat the oven to 160°C. Beat cream cheese and caster sugar until smooth. Add vanilla, then eggs one at a time, mixing well. Stir in double cream and passion fruit pulp. Pour over the biscuit base.
- Bake for 50-60 minutes until edges are set. Turn off oven, leave cheesecake inside for 1 hour. Cool completely and refrigerate for at least 4 hours.
- In a saucepan, combine passion fruit pulp and caster sugar, heating until sugar dissolves. Mix cornstarch with water, add to the mixture, and bring to a boil until thickened. Cool completely.
- Remove cheesecake from tin, pour cooled topping over it, and garnish with extra passion fruit seeds if desired.
- Slice and serve.
Nutrition
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg