Passion fruit is my favourite fruit because it has the ability to make everything taste better. I remember this passion fruit ice-cream I used to get from a dairy back in Invercargill when I was studying. It was the only shop that sold that particular flavour it and I would always go there when I was craving. It was soo delicious.
A few months after finding it I went back to get probably my tenth serving and they had stopped selling it. I was devastated. Just talking about this has reminded me to put passion fruit ice-cream on the top of my to-do list!
Passion fruit is also my first choice when it comes to cocktails. Anything mixed with passion fruit and it’s a winner. Although one or two and you’ve satisfied your sweet tooth for the night!
Lastly, passion fruit cheesecake has always been a firm favourite for dessert in the past and I have had a lot of store-bought variety’s. This is partly because it happens to be one of Chance’s favourite desserts as well. Whenever we were craving dessert we would head to the supermarket and always end up leaving with passion fruit cheesecake because it was the only thing we could agree on! (we have totally different tastes)
I am actually surprised it has taken me until now to bake one but it was the first choice when I asked Chance what flavour cheesecake I should make this week (I’m loving cheesecakes right now-and always).
I sourced this recipe from Taste. I actually scrawled through my cookbooks trying to find one but amongst the hundreds of other amazing flavours I couldn’t find a passion fruit one!
I have slightly adapted their version to make it a bit healthier (it’s still very naughty) by using light cream cheese and sour cream. It is a baked cheesecake and the texture of the filling is so lightly and creamy. I love the combination of all three elements together, the biscuit base,the filling and the scrummy passion fruit curd. You can also use whatever biscuits you have on hand for the base although the butternut biscuits are nice and you can lesson the amount of sugar in this recipe if you don’t like your cheesecake too sweet. Otherwise, leave it as it is and enjoy! x x
Passonfruit Curd Cheesecake
Ingredients:
Base:
200g butternut biscuits (or any sweet biscuit of choice)
200g digestive biscuits (or any sweet biscuit of choice
200g butter, melted
Filling:
2 x 250g packets of cream cheese (I used one light and one normal)
1/2 cup of caster sugar (scant)
300g of light sour cream
2 eggs
1 Tsp of finely grated lemon rind
Passionfruit Curd:
2 passionfruit
50g butter
2 eggs, lightly whisked
1/2 cup (scant) of caster sugar
1 tablespoon lemon juice
Method:
1. Grease and line the base of a cake tin (about 22cm) with baking paper
2. Process both packs of biscuits in a food processor until they resemble fine crumbs. Add melted butter and combine until mixture has come together. Transfer mixture to prepared tin. Using the bottom of a drinking glass, smooth out the biscuit mixture over the base of tin and around the sides. Place tin in the fridge for 30 minutes to set.
3. Meanwhile make the curd by combining all ingredients in a saucepan over low heat. Don’t take your eye of it otherwise it will curdle. Keep stirring until mixture boils and thickens. Remove from heat and allow to cool to room temperature.
4. Preheat oven to 160 C while you prepare filling. Combine cream cheese and sugar in a mixing bowl and beat until combined. Add the sour cream and continue beating until smooth. Add lemon and eggs and mix until smooth and glossy (mixture might seem a bit runny).
5. Pour half of the filling over prepared biscuit base. Dollop spoonfuls of half of the passion-fruit mixture over the filling and then top with remaining cream cheese mixture. Dollop half of the leftover curd mixture on top of the filling and using a skewer, swirl the curd through the filling to create a marbled look. (Put remaining curd in the fridge for serving).
6. Bake cheesecake in the over for 50 minutes or until filling is JUST set (it will be wobbly). Turn the oven off and leave the cheesecake in the oven with the door slightly ajar for an hour.
7. Loosely cover cheesecake with plastic wrap and put in the fridge to cool for a few hours. Before serving, top with the remainder of the passion-fruit curd or drizzle over the top!
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