Passionfruit Curd Baked Cheesecake
A creamy, smooth baked cheesecake recipe with passionfruit curd swirled through.
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with whisk attachment
- Rubber spatula
- Small palette knife
- Two 6 inch round springform cake tins or one 10 inch springform cake tin
Ingredients
Biscuit Base
- 150 grams crushed digestive biscuits (or your favourite biscuit)
- 75 grams melted butter
Cheesecake Layer
- 350 grams full fat cream cheese
- 130 grams caster sugar
- 2 whole eggs
- 165 grams double cream
- 10 grams cornflour
- 1 jar Vanilla Bean Passionfruit Curd (290grams)
- Whipped Cream to serve optional
Instructions
- Preheat the oven to 160°c (320°f) or 150°c (300°f) if fan assisted.
Digestive Base
- Mix together the crushed biscuits and melted butter and press firnly into the base of the greased and lined cake tins.
Cheesecake
- In a large mixing bowl or stand mixer with whisk attachment, add the cream cheese and sugar.
- Beat well for 1-2 minutes until smooth and creamy.
- Add in the eggs one by one, beating well between each addition.
- Add a few tablespoons of cream to the cornflour and whisk well until no lumps remain.
- Add the cornflour mix and cream to the cheesecake batter and whisk until everything is fully incorperated.
- Pour onto the biscuit bases.
- Spoon a few tablespoons of passionfruit curd onto each cheesecake. Using a small palette knife or thin knife, drag through the passionfruit curd, creating swirls.
- Place into the preheated oven and bake for 40 minutes until set. The edges will start to turn golden brown and the centre will have risen.
- Allow to cool fully before removing from the tins.
- Once cold, serve with whipped cream and the remaining passionfruit curd.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.