Pineapple And Passion Fruit Cheesecake Recipe

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serves:

8 - 10

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Taken from Recipes For A Good Time (Murdoch Books; £25)

Ingredients

  • For the Anzac crumb base:
  • 150g plain flour
  • 125g rolled oats
  • 70g caster sugar
  • 90g desiccated coconut
  • 1tsp fine sea salt
  • 150g unsalted butter, diced
  • 200ml pure maple syrup
  • 3g bicarbonate of soda
  • For the cheesecake mixture:
  • 500g cream cheese, chopped
  • 200g caster sugar
  • 2 eggs
  • 200ml cream
  • 50ml passionfruit purée
  • 50ml pineapple purée

Method

  • For the base: Preheat the oven to 180C, gas 4.

  • Mix the flour, oats, sugar, coconut and salt together in a large bowl

  • Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

  • Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

  • Grease a 20 cm spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.

  • To make the filling: Turn the oven down to 130C, gas 1.

  • Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth. With the mixer running, add the eggs and cream and mix for a further 2 minutes

  • Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture

  • Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Top Tip

Fruit purees are available from speciality food stores, often in tetrapacks

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