Passionfruit Curd Baked Cheesecake Recipe

I can never quite decide whether I prefer baked cheesecakes or no bake cheesecakes! They are both wonderfully delicious in their own ways. I adore the light and fluffy texture of a no bake cheesecake but I also love the smooth, creamy richness of a baked cheesecake. This Passionfruit Curd Baked Cheesecake combines a tiny bit of both in the sense that it’s not super dense like most typical baked cheesecakes yet it still has a silky, velvety, luxurious texture. I bought a high quality passionfruit curd for this from a local company, Vanilla Bean, that are stocked in Aldi (for a limited time with the Grow with Aldi range!). If you can’t get your hands on any, I have a reipe here for Lemon Curd that could be modified to use passionfruit juice instead of lemon.

So how do I make this Passionfruit Curd Baked Cheesecake from scratch?

This creamy baked cheesecake can be made in just a few simple steps!

Begin by mixing together the crushed biscuits with the melted butter. I chose digestive biscuits, but you can choose whatever biscuit you prefer. Gluten free biscuits would also work really well here! Grease and line your springform/loose bottomed cake tins and divide the biscuit mix into two. Press firmly into the bottom of the lined tins and set to one side.

In a large mixing bowl or stand mixer with whisk attachment, add the cream cheese and sugar. Beat well for 2-3 minutes until smooth. Add in the eggs one by one and continue beating between eggs until smooth. Mix together a few tablespoons of cream with the cornflour to prevent any lumps and add to the cheesecake mix along with the rest of the cream. Whisk again for a minute or two until everything is incorperated fully and no lumps remain. Pour equally on top of the two bases.

Dollop a few tablespoons of the passionfruit curd into the cheesecake batter. Using a palette knife or thin knife, swirl through the cheesecake. Bake in a preheated oven for 40-50 minutes. You can tell they are baked when the edges start to brown and the centre has risen. They will still be wobbly but not liquid.

Allow to cool fully before removing from the tins. Serve with whipped cream and the remaining passionfruit curd.

Any tips for a perfect baked cheesecake?

Of course!

-For a smooth cheesecake, try to leave your cream cheese at room temperature for 20 minutes before making. This allows it to soften a little bit, making it easier to cream and less likely to form lumps.

-Make sure to whisk your cornflour with a few tablespooms of cream before adding to the cheesecake mix. If you add the cornflour directly to the mixture, it’s likely to clump and form lumps of cornflour.

-Use a sping form or loose bottomed baking tin for easy removal of the cheesecake once cold. You can use a regular cake tin, just make sure its very well greased and lined.

-Ensure you allow the cheesecake to cool adequately before removing from the tin. If you remove it while it’s still hot, it make break or crack while moving it. The cheesecake will still be very fragile while hot so it’s important to let it cool first.

-This cheesecake will stay fresh in an airtight container or covered in cling film for up to 3 days in the fridge. It may also be tightly wrapped in cling film and frozen for up to 3 months.

For more Cake Recipes, check out my Cake Category, here.

Maybe you’re looking for more Dessert Reipes? Check ou my Dessert Category, here.