Pour the cream cheese mixture into the chilled biscuit base. Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. 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 fridge overnight to set.
Having finally succeeded with growing enough passionfruit this year I made Passionfruit Syrup. This is a great standby to have in the pantry for making special desserts. I made this Baked Cheesecake with Passionfruit Topping for a family celebration for multiple birthdays. It was very well received – and not too sweet.
1 pkt plain sweet biscuits (e.g. Round Wine)
125g butter, melted
2 x 250g cream cheese, at room temperature
3/4 cup caster sugar
2 tsp finely grated lemon zest
2 tbsp lemon juice
2 tbsp flour
1/2 cup cream
1 tbsp cornflour
1/4 cup water
200g Passionfruit Syrup
Release the base from a 20cm springform baking tin. Line with non-stick baking paper, allowing sides to overhang. Secure the base back into the baking tin.
Place biscuits into a food processor. Process until finely crushed. Add butter. Process until well combined. Transfer to baking tin. Use the back of a spoon to spread and press firmly over the base and sides of the baking tin. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
Preheat oven to 160°C. Use a food processor or 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. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined.
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit syrup. 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 fridge until set.