Passionfruit cheesecake slices recipe
This cheesecake is baked in a rectangular tin and has a much thinner cheesecake topping that is made with cream cheese and ricotta. Great to take to a BBQ or easily transported in the tin for a picnic.
- 250g (9oz) digestive biscuits, finely crushed
- 125g (4 ½ oz) butter, melted
- 175g (6oz) cream cheese, at room temperature
- 250g (9oz) ricotta cheese, at room temperature
- 125g (4 ½ oz) caster sugar
- 3 eggs
- 1 level tbsp cornflour
- 1 lime, zest finely grated and juice reserved
- 150ml (1/4 pt) sour cream
- 175ml (6fl oz) passionfruit pulp, approx 5 large passionfruit
- Icing sugar to decorate
You will need:
- a 20x30cm rectangular tin, lightly greased and lined with baking parchment
When buying passionfruit select ones with a wrinkled skin as they are the ripest. It is best to use a serrated knife to cut the fruit- as the teeth will provide grip. Although passionfruit are quite pricy, it is such an intensely flavoured fruit that a little goes a long way.
Heat oven to 150C, 130C fan, 300F, gas 2. Place the biscuits and butter in a bowl, mix well then press into the base of the prepared tin. Chill whilst you make the filling.
Place the cream cheese, ricotta, sugar, eggs, cornflour and lime zest in a large mixing bowl and beat well until smooth, add the sour cream and beat again. Add the lime juice to the passionfruit pulp and stir into the cream cheese mixture until thoroughly combined. Pour over the biscuit base and bake for 25-30 minutes or until set around the outside with a slight wobble in the centre. Turn off the oven and leave the door ajar for about 1 hour. Remove the cheesecake from the oven and when cold chill for a minimum of 6 hours or overnight.
To serve, dust with icing sugar, cut into rectangles and serve. The cheesecake will keep for 3 days, covered in the fridge.