Baked Passionfruit Cheesecake

4.74 from 19 votes

A soft and creamy baked cheesecake with fresh passionfruit swirled throughout and topped with more passionfruit! Sweet, creamy, refreshing and so easy to make. Your perfect summer dessert is this Baked Passionfruit Cheesecake!

Prep Time30

Cook Time1

Chill8

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 303kcal

Author: Emma Burton

Ingredients

Base;

3 Cups Digestive Biscuits (Graham Crackers), Crushed (250g)
¼ Cup Butter, Melted (55g)

Cheesecake;

2 and ½ Cups Cream Cheese (625g)
1 Cup Greek Yoghurt (Or Whipped Cream) (250g)
2 tsp Vanilla Extract
2 Large Eggs
⅔ Cup Icing Sugar (100g)
½ Cup Passionfruit Pulp (around 6-8 passionfruit) (100g)

Passionfruit Topping;

½ Cup Passionfruit Pulp (around 6 passionfruit) (90g)
¼ Cup Caster Sugar (50g)
1 Tbsp. All Purpose Flour
⅓ Cup Water

Metric - US Conventional

Instructions

Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C (325°F).
Crush the digestive biscuits and mix in the melted butter.
Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
Beat the cream cheese until smooth. Add the yoghurt or whipped cream in until smooth.
Beat in the eggs, icing sugar and vanilla extract.
Stir through the passionfruit pulp and pour over the biscuit base in an even layer.
Tap on the bench a few times to release any air bubbles.
Bake for 50-60 minutes. The middle should still be slightly wobbly.
Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
While the cheesecake is baking or chilling make the passionfruit reduction.
Place the passionfruit pulp, sugar, four and water into a saucepan over a medium heat and bring to the boil. Boil for two minutes then remove from heat and refrigerate until serving.
Either top the cheesecake with the passionfruit reduction or serve on the side.

Nutrition