Putting the passion fruit into your cheesecake
A whole lot of love goes into this tasty passion fruit cheesecake recipe from our very own Claire Barham. Satisfy your significant other’s sweet teeth with this delicious dessert.
Claire Barham’s passion fruit cheesecake recipe:
Ingredients (creates 12 pieces)
- 350g digestive biscuits
- 150g butter melted
- 250g caster sugar
- 3 tablespoons passionfruit puree (blend 5 passion fruit in a food processor and then push through a sieve, alternatively you can buy puree online)
- Grated zest of 2 limes
- 900g cream cheese or mascarpone
- 4 tbsp plain flour
- 200ml sour cream
- 3 large eggs
- 3 passion fruit to decorate
- Preheat oven to 180 fan
- Line a 25 x 25cm tin with baking parchment, leaving an overhang so you can easily lift the cheesecake out once baked.
- Put the biscuits in a food processor and pulse with the melted butter. Alternatively, place in a large bowl and gently bash with the end of a rolling pin before stirring through the butter.
- Press into the tin and smooth with the back of a spoon. Place in the oven for 10 minutes before leaving to cool slightly.
- Place all the other ingredients in a bowl and whisk together until smooth and well combined. Pour over the biscuit base and place in the oven for 20 minutes.
- Lower the heat to 130/110 fan/GM 1 for 30 minutes.
- Check the cheesecake is cooked by giving the tin a shake. If the middle is still not set, give it another 10 minutes. If it is set, turn off the oven and leave the cheesecake inside for an hour.
- After an hour prop the oven door open until the cheesecake has cooled (typically, this takes another hour). This helps to prevent cracking.
- Once cool and you are ready to serve, lift the cheesecake out of the tin onto a serving plate, scrape out the middle from the remaining passionfruit and scatter over the top.
Our top tips:
- Cooling the cheesecake down slowly as described above helps to prevent cracking.
- Use this as a base recipe that you can change with the seasons. You can replace the passion fruit with blueberries, raspberries or strawberries you have just turned into a sauce by warming through with a little water and some cornflour. Rhubarb works well too (especially if you replace the digestive biscuits with ginger nuts).
- If you have any puree left, add a little to the bottom of a champagne flute and top up with champagne or prosecco for a delicious cocktail.
About The Green Apron
You’ll find The Green Apron cooking school in Coggeshall, Essex. We’re focused on creating simple and seasonal dishes that are as natural as they are delicious, so our cooking classes are fun and hands-on and feature no hard-to-get ingredients or complicated equipment. If you’re interested in more baking and cheesecake recipes, our cooking courses have all the inspiration you need.