Cook Time: 2 hours (Setting Time 2hrs 30 mins)
What you need
- 400g digestive biscuits
- 250g butter, melted
- 500g cream cheese at room temperature
- 155g caster sugar
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp Odlums cream plain flour
- 5 eggs
- 125ml double cream
- 1 tbsp Shamrock cornflour
- 80ml water
- 170g Passionfruit purée
- 55g caster sugar, extra
Recipe Steps
- Line a 20cm springform tin with parchment paper, along the base and sides. Secure the base back into the pan.
- Place the digestive biscuits into a food processor. Process until finely crushed. Add the melted butter and blend until well combined. Transfer to the tin. Use the back of a spoon to spread and press firmly over the base and side of the tin. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
- Preheat the oven to 160°C / Gas Mark 3. Use an electric beater to beat cream cheese, sugar, and lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well combined. Beat the eggs and add a little at a time, beating well after each addition. Add the cream and beat until well combined.
- Pour the cream cheese mixture into the biscuit base. Bake in the oven for 1 hour and 10 mins or until the cheesecake is just set in the center. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). Place in the fridge for two hours or overnight to set.
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in the fridge until set.
