Passionfruit Cheesecake Slab
colin lee
over 1 year ago
A delicious and creamy cheesecake with a tangy passionfruit twist. Perfect for sharing with friends and family.
Cooking Time
1 hour
Serving Size
12
Nutrition Per Serving
Cal
350
Protein
6g
Fat
20g
Sat Fat
12g
Carbs
35g
Chole
100mg
Fiber
1g
Sugar
25g
Sodium
200mg
Ingredients
- 250g digestive biscuits
- 150g unsalted butter, melted
- 500g cream cheese
- 200g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup passionfruit pulp
- 1/4 cup plain flour
- 1/4 cup sour cream
Instructions
- Preheat the oven to 160°C (320°F).
- In a food processor, blitz the digestive biscuits until they resemble fine crumbs.
- Add the melted butter to the biscuit crumbs and mix until well combined.
- Press the biscuit mixture into the base of a lined baking tray, ensuring it is evenly spread.
- In a large mixing bowl, beat the cream cheese and caster sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract, passionfruit pulp, plain flour, and sour cream until well combined.
- Pour the cheesecake mixture over the biscuit base in the baking tray.
- Smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
- Remove from the oven and allow to cool completely in the baking tray.
- Once cooled, refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Cut into squares and serve chilled.
- Enjoy!
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