Name: Pineapple And Passion Fruit Cheesecake Recipe
Yield: Serves: 8–10
Ingredients: 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

By Woman and Home

published 17 January 16

Taken from Recipes For A Good Time (opens in new tab) (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 for making Pineapple And Passion Fruit Cheesecake

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

Woman and Home

Pineapple And Passion Fruit Cheesecake Recipe

Ingredients

Method

Top Tip for making Pineapple And Passion Fruit Cheesecake

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