Baked Passionfruit Cheesecake
Cheesecake is really special in my family and something that I’ll regularly make for special occasions. This is how I make a baked passionfruit cheesecake which would have to be my favourite flavour. If you’d prefer, you could just as easily leave the passionfruit out.
Ingredients
- 1 pack scotch finger biscuits
- ¼ cup oil or melted butter
- 500 g cream cheese softened
- ¾ cup sugar
- ½ unsweetened Greek yoghurt or sour cream
- 2 eggs
- 1 tsp vanilla extract
- 150 g white chocolate melted
- ½ cup passionfruit pulp
Instructions
- Preheat the oven to 160˚C.
- Crush up biscuits and add oil until it forms the texture of wet sand.
- Pour the biscuit base into a lined spring form tin and press down until it's nice and compact. Set in the fridge until needed.
- Beat together your cream cheese and sugar until smooth. You want to make sure there are no lumps of cream cheese remaining as they won't break down once you add more liquid to the batter.
- Add your eggs and mix until thoroughly combined, followed by the yoghurt and white chocolate, adding each one after the other to make sure the mix is fully emulsified.
- Finally, mix in your passionfruit pulp then pour the mixture into the prepared cake tin.
- Bake the cheesecake for around 45 minutes until just golden on top and still with a slight wobble in the centre.
- Set it in the fridge for at least 5 hours, but preferably overnight.