Passionfruit cheesecake
We chat with Kat about a passion fruit cheesecake she has cherished for more than 50 years. It’s a recipe that started in a Sydney cafe in the 1960s and continues to be baked today.
Passionfruit cheesecake recipe
Ingredients
Cheesecake base
250g Nice biscuits (use Arnott’s they taste better)
90g butter
Cheesecake filling
2 x 250g cream cheese
¾ cup caster sugar
4 eggs
½ cup pouring cream (real cream)
¾ cup sour cream
3 large passion fruit
Method
Cheesecake base
Set oven to pre-heat 150 C
Crush biscuits (all but 1 of packet) in mixmaster. Do in small quantities so you will not have large ‘bits’.
Melt butter in a microwave - it has to be runny. Add butter to crushed biscuits. Mix quickly. It becomes harder once butter cools.
Using a spring form pan, put about ½ of crumbs mix into base of pan. Using a big kitchen spoon (one with a squarish lip if possible) press crumbs around sides of the spring form pan.
Work in a ‘scooping up and press’ movement. Work crumbs up to within 2cm of rim of spring form. Cover the base with remaining crumbs last.
Put the spring form pan and base in the fridge.
Cheesecake filling
Cream sour cream and cream cheese then add sugar.
Add eggs one at a time.
Gently stir in pouring cream and fold through passionfruit.
Pour filling into base
Cook for 45 minutes.
Turn off oven.
Leave cheesecake in oven overnight.
Fridge for at least two hours.
Room temperature before serving.
