Passionfruit Cheesecake Slab

About this recipe

This Passionfruit Cheesecake Slab offers a delightful tropical twist on a classic dessert. With a buttery biscuit base and a creamy, tangy cheesecake filling topped with a vibrant passionfruit glaze, it's perfect for sharing at gatherings. The combination of sweet and tart flavors will transport your taste buds to a tropical paradise.

Ingredients

• 250 g digestive biscuits
• 150 g unsalted butter, melted
• 500 g cream cheese, room temperature
• 200 g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup passionfruit pulp, fresh or frozen
• 1/4 cup plain flour
• 1/4 cup sour cream
• 3 tbsp cornstarch
• 1/4 cup additional passionfruit pulp for topping

Directions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

2. 2

   Blend the digestive biscuits into fine crumbs using a food processor. Mix in melted butter until combined.

3. 3

   Press the mixture evenly into the base of the prepared tray. Set aside.

4. 4

   In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.

5. 5

   Add vanilla, passionfruit pulp, flour, and sour cream. Mix until smooth.

6. 6

   Pour the mixture over the biscuit base. Smooth the top with a spatula.

7. 7

   Bake for 45-50 minutes until set and lightly golden.

8. 8

   In a saucepan, thicken the additional passionfruit pulp with cornstarch over medium heat. Cool slightly.

9. 9

   Spread the passionfruit glaze over the cooled cheesecake.

10. 10

    Refrigerate for at least 4 hours. Cut into squares to serve.