Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10) 1 x 250g pkt plain sweet biscuits (such as Arnott’s Nice) 125g unsalted butter, melted 2 x 250g pkts cream cheese, at room temperature 155g (3/4) cup caster sugar 2 tsp finely grated lemon rind 2 tbs fresh lemon juice 2 tbs plain flour 5 eggs 125ml (1/2 cup) pouring cream 1 tbs cornflour 80ml (1/3 cup) water 1 x 170g can Woolworths Select Passionfruit Pulp 55g (1/4 cup) caster sugar, extra

Instructions Jump to Ingredients ↑

  1. Method Release the base from a 20cm (base measurement) springform pan and invert. Line with non-stick baking paper, allowing sides to overhang. Secure the base back into the pan. Place biscuits in the bowl of a food processor. Process until finely crushed. Add butter. Process until well combined. Transfer to pan. Use the back of a spoon to spread and press firmly over the base and side of pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill. Preheat oven to 160°C. Use an electric beater to beat cream cheese, sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined. Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). Place in fridge overnight to set. Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set.


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