Description
This Passionfruit Curd Ripple Cheesecake combines a buttery biscuit base, rich cream cheese filling, and a tangy homemade passionfruit curd ripple, topped with luscious whipped cream and fresh passionfruit pulp.
Ingredients
For the Passionfruit Curd:
4 eggs
100g (1/2 cup) caster sugar
125ml (1/2 cup) fresh lemon juice
4-5 passionfruit, pulp strained and seeds discarded (1/3 cup passionfruit juice)
100g butter, chopped
For the Cheesecake:
250g packet Nice biscuits
140g butter, melted and cooled
500g cream cheese, at room temperature
155g (3/4 cup) caster sugar
300ml sour cream
3 eggs
500ml (2 cups) thickened cream
Passionfruit pulp, to serve
Instructions
1. To make the curd, whisk eggs and sugar. Stir in lemon juice and passionfruit juice. Add butter and microwave on Medium, whisking every minute for 4 minutes until thickened. Cool for 30 minutes.
2. Preheat oven to 160°C (140°C fan). Line and prepare a 22cm springform pan.
3. Crush biscuits in a food processor. Mix in melted butter and press into the base and sides of the pan. Chill for 30 minutes.
4. Blend cream cheese and sugar in a food processor until smooth. Add sour cream and eggs, blend until fully combined.
5. Pour half the cheesecake mixture into the crust. Dollop 1/3 cup of curd and swirl. Repeat with the rest. Bake for 1 hour or until set but slightly wobbly.
6. Turn oven off. Let cheesecake cool in oven with door ajar. Refrigerate for 4 hours or overnight.
7. Whip cream to firm peaks. Gently fold in remaining curd. Spread over cheesecake. Drizzle with passionfruit pulp to serve.
Notes
Let all dairy ingredients reach room temperature before blending for the smoothest filling.
To avoid cracks, don’t overmix and allow the cheesecake to cool slowly in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: Australian