Passionfruit & Lemon Baked Cheesecake

Passionfruit & Lemon Baked Cheesecake
Passionfruit & Lemon Baked Cheesecake
Serves 10
This is a completely foolproof baked cheesecake recipe which produces perfect results every time, so it’s perfect to make with kids. Using full fat ingredients, a little cornflour and lemon curd instead of lemon juice really help to stabilise the filling and stop it from curdling in the oven. But the real key is baking it at a low temperature until it’s firm, apart from a very slight wobble in the middle. If you do that you can’t go wrong.
For the base
  1. 50g unsalted butter
  2. 20 Gingernut biscuits
For the filling
  1. 3 ripe passionfruit
  2. 300g full fat cream cheese
  3. 300g soured cream
  4. 100g golden caster sugar
  5. 4 tablespoons lemon curd
  6. 4 medium free-range eggs
  7. 2 tablespoons cornflour
  1. Make sure all of your ingredients are at room temperature before your start (this will also help stop the mixture from curdling)
  2. Preheat the oven to 140°C (120°C fan)
  3. Put the biscuits in a large bowl and bash to very fine crumbs with the end of a rolling pin (alternatively you can use a food processor)
  4. Melt the butter in a small pan or microwave, and mix in the broken biscuits
  5. Press the base mix into a 22cm springform cake tin and bake for 10 minutes
  6. Cut the passionfruit open and scoop out the insides into a large bowl
  7. Add all of the other filling ingredients to the bowl and beat together until smooth
  8. Pour the filling over the base, then bake on a low shelf for 45 - 50 mins until almost firm apart from a slight wobble in the middle when you wiggle the tin
  9. Remove from the oven and allow to cool completely before chilling for at least two hours before serving
Cook It With Kids

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