Passionfruit curd ripple cheesecake


Recipe may contain gluten, milk, egg, wheat and lactose.

The bright acidity of passionfruit a perfect foil for the rich creaminess of this cheesecake.

13 Ingredients

  • Passionfruit curd

  • 4 eggs

  • 100g (1/2 cup) caster sugar

  • 125ml (1/2 cup) fresh lemon juice

  • 4-5 passionfruit, pulp strained and seeds discarded (you need 1 ⁄3 cup passionfruit juice)

  • 100g butter, chopped
  • Cheesecake

  • 250g packet nice biscuits

  • 140g butter, melted, cooled

  • 500g cream cheese, at room temperature

  • 155g (3/4 cup) caster sugar

  • 300ml carton sour cream

  • 3 eggs

  • 500ml (2 cups) thickened cream

  • Passionfruit pulp, to serve

6 Method Steps

  • Step 1

    To make the curd, combine the eggs

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    (4 eggs) and sugar (100g (1/2 cup) caster sugar). Whisk in fresh lemon juice (125ml (1/2 cup) fresh lemon juice) and passionfruit pulp (4-5 passionfruit, pulp strained and seeds discarded (you need 1 ⁄3 cup passionfruit juice)). Add the butter (100g butter, chopped) and microwave on Medium, whisking every minute, for 4 minutes until the curd thickens. Set aside, stirring occasionally, for 30 minutes to cool completely.

  • Step 2

    Preheat oven to 160°C/140°C fan forced. Release the base from a 22cm springform pan and invert. Line base with baking paper, allowing paper to overhang the edge. Secure the base back into the pan.

  • Step 3

    Place the biscuits (250g packet nice biscuits) in a food processor and process until finely crushed. Add the butter (140g butter, melted, cooled) and process until well combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base and up the side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

  • Step 4

    Place the cream cheese (500g cream cheese, at room temperature) and sugar (155g (3/4 cup) caster sugar) in a clean food processor and process until smooth. Add the sour cream (300ml carton sour cream) and eggs (3 eggs) and process until well combined and smooth.

  • Step 5

    Pour half of the cheesecake mixture into the biscuit base. Use a teaspoon to dollop 80ml (1 ⁄3 cup) of the curd on top. Use a skewer to swirl slightly. Repeat with the remaining cheesecake mixture and another 1 ⁄3 cup of the curd. Bake for 1 hour or until the cheesecake is just set in the centre but still wobbles slightly. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.

  • Step 6

    Use electric beaters to beat the cream (500ml (2 cups) thickened cream) in a bowl until firm peaks form. Use a large metal spoon to fold the remaining curd through the cream. Top the cheesecake with the cream and drizzle with the passionfruit pulp (Passionfruit pulp, to serve) to serve.

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