Baked Passionfruit Cheesecake

An easy make-ahead cheesecake for your next dinner party

Serves 8-10

Ingredients

For the base:

180g sweet biscuits (e.g. Digestive, Nice, Scotch Fingers)

2 tbsp caster sugar

85g unsalted butter, melted

For the filling:

500g cream cheese, at room temperature

175g caster sugar

2 tbsp cornflour

240g sour cream

3 eggs

2 tsp vanilla extract

Pinch of salt

Zest and juice of 1 lemon

3 tbsp Beerenberg Passionfruit Curd

For the sauce:

5 tbsp Beerenberg Passionfruit Curd

60ml thickened cream

Method

1. Preheat oven to 170°C and line a 20cm springform tin with baking paper.

2. Blitz the biscuits in a food processor until fine crumbs form. Transfer to a bowl, add the melted butter and sugar, and stir to combine. Press evenly into the base of the tin using your fingers or a flat-bottomed glass. Bake for 10 minutes, or until lightly golden. Remove from the oven and reduce the temperature to 165°C.

3. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 minute until smooth, scraping down the sides as needed. (No stand mixer? Electric beaters in a large bowl work just fine.)

4. Add the sugar and cornflour and beat for 1 minute. Add the eggs and sour cream and beat until just combined. Add the vanilla, lemon juice and zest, sal and passionfruit curd and beat until smooth.

5. Pour the filling over the base and bake for 55-60 minutes, or until lightly golden on top and just set with a slight wobble in the centre. Remove from the oven and allow to cool for 1 hour, then transfer to the fridge for at least 4 hours, or overnight.

6. For the sauce, combine the passionfruit curd and cream in a small saucepan over low-medium heat. Stir until the curd loosens and the mixture just comes to a gentle simmer, then remove from the heat. Transfer to a small jug or pouring glass.

7. To serve, slice and drizzle generously with the passionfruit sauce.