AuthorSue-AnneCategoryDifficultyIntermediate

Everyone asks me to bring passionfruit curd cheesecake to family gatherings! It is tangy and delicious. You can make this recipe as one cheesecake, or 12 muffin size cheesecakes, or for something even more delicate you can make 24 mini cheesecakes (but you do need a speciality tin for this).

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Biscuit Base
 250 g Buttersnap Biscuits
 150 g Granita Biscuits
 100 g unsalted butter, room temperature
Filling
 500 g Philadelphia Cream Cheese, room temperature and cut into pieces
 50 g raw sugar
 300 g sour cream
 1 lemon zest
 2 eggs
Passionfruit curd
 1 Passionfruit curd (see recipe on this site)

Turn on oven to 160 deg Celsius.

Click here for passionfruit curd recipe

Passionfruit curd
1

You will need to make the passionfruit curd recipe on this site. 1/2 curd will be put into the filling, the other 1/2 can be used as an 'icing' after the cheesecake cools down.

2

For best results, make the passionfruit curd 4 hours prior to it being needed, placing the curd in the fridge for 4 hours to set. If you are short of time, you can use it within 30 mins of it being made, as long as the curd is cool.

Biscuit base
3

Place room temperature butter and biscuits in bowl 30 secs/speed 8.

4

Scrape bowl to 'loosen'crumb.

5

Prepare tin as per notes below.

6

Spread out biscuit base as per notes below

7

Place tray in fridge for 30 minutes to 'set' biscuit base.

Filling
8

Clean and dry bowl.

9

Mill raw sugar 10 secs speed/10. MC in place.

10

Add cream cheese mix 1 min/speed 4. MC in place. Scrape down the sides.

11

Add eggs one at a time through hole, speed 3 until mixed through. Scrap down side.

12

Add grated Lemon rind (I grate whole lemon, not just one tablespoon) and sour cream, 30 secs/ speed 3. Make sure it is well combined - add more time if the mixture is still a bit chunky.

Assemble cheesecake
13

Get cheesecake bases out of fridge

14

Pour in cheese filling until it is about 1/2 full (leaving at least 1 cm at the top)

15

Put curd in piping bag with a medium star nozzle. If you don't have a piping bag, you can use a plastic bag and cut a small hole in the corner. The opening of the nozzle or bag has to be big enough for the passionfruit seeds to pass through.

16

Pipe in a liberal amount into the centre of the cheese cake, making sure you put the nozzle right down to the biscuit base and draw up whilst piping.

17

Put more cheese filling in if necessary, make sure the curd is covered with cheesecake mixture to prevent splitting.

Bake cheesecake
18

Place a baking dish with water into the bottom rake of the oven. This will reduce the cracking in the cheesecake.

19

Follow the instructions in notes, for cooking time.

20

Turn oven off and leave cheese cakes in oven for an hour (leaving door ajar). The cheese cake will finish off cooking (that's why you want it wobbly on top) and cooling it in the oven reduces the risk of cracking.

NOTES

There are three ways you can create the cheesecakes:

  1. One cheesecake in spring form tin.
    • Preparation To prepare this tin, grease tin and line with baking paper. 
    • Biscuit base Put biscuit crumb in base of tin, and push out crumb to the edges, and up the side of the tin. I use a drinking glass or mug. You want to compress the crumb as much as possible. 
    • Cooking time Bake for 45 minutes, and leave in the oven for 1 hour while the oven cools to prevent cracking. Leave the oven door slightly ajar. 
  2. In a special mini cheese cake tin that you get from specialty cooking stores. The tin has circle 'bases'for each cheesecake. You press these bases up to remove cakes from tin when cake is cool. You will need 24 tins. There will be enough to make 24 mini cheesecakes and there will be crumb left over.
    • Preparation Lightly grease each tin. 
    • Biscuit base Half fill each hole with loose biscuit crumb, and comp
    • Cooking time Bake for 18-20 minutes, and leave in the oven for 1 hour while the oven cools to prevent cracking. Leave the oven door slightly ajar. 
  3. In a 12 hole muffin tray.
    • Preparation Line each muffin hole with cafe paper (if you can't find cafe paper, use standard cake papers) 
    • Biscuit base See gallery pictures to see how to 'push' biscuit crumb into place. 
    • Cooking time Bake for 22-25 minutes, and leave in the oven for 1 hour while the oven cools to prevent cracking. Leave the oven door slightly ajar. 

Ingredients

Biscuit Base
 250 g Buttersnap Biscuits
 150 g Granita Biscuits
 100 g unsalted butter, room temperature
Filling
 500 g Philadelphia Cream Cheese, room temperature and cut into pieces
 50 g raw sugar
 300 g sour cream
 1 lemon zest
 2 eggs
Passionfruit curd
 1 Passionfruit curd (see recipe on this site)

Directions

Passionfruit curd
1

You will need to make the passionfruit curd recipe on this site. 1/2 curd will be put into the filling, the other 1/2 can be used as an 'icing' after the cheesecake cools down.

2

For best results, make the passionfruit curd 4 hours prior to it being needed, placing the curd in the fridge for 4 hours to set. If you are short of time, you can use it within 30 mins of it being made, as long as the curd is cool.

Biscuit base
3

Place room temperature butter and biscuits in bowl 30 secs/speed 8.

4

Scrape bowl to 'loosen'crumb.

5

Prepare tin as per notes below.

6

Spread out biscuit base as per notes below

7

Place tray in fridge for 30 minutes to 'set' biscuit base.

Filling
8

Clean and dry bowl.

9

Mill raw sugar 10 secs speed/10. MC in place.

10

Add cream cheese mix 1 min/speed 4. MC in place. Scrape down the sides.

11

Add eggs one at a time through hole, speed 3 until mixed through. Scrap down side.

12

Add grated Lemon rind (I grate whole lemon, not just one tablespoon) and sour cream, 30 secs/ speed 3. Make sure it is well combined - add more time if the mixture is still a bit chunky.

Assemble cheesecake
13

Get cheesecake bases out of fridge

14

Pour in cheese filling until it is about 1/2 full (leaving at least 1 cm at the top)

15

Put curd in piping bag with a medium star nozzle. If you don't have a piping bag, you can use a plastic bag and cut a small hole in the corner. The opening of the nozzle or bag has to be big enough for the passionfruit seeds to pass through.

16

Pipe in a liberal amount into the centre of the cheese cake, making sure you put the nozzle right down to the biscuit base and draw up whilst piping.

17

Put more cheese filling in if necessary, make sure the curd is covered with cheesecake mixture to prevent splitting.

Bake cheesecake
18

Place a baking dish with water into the bottom rake of the oven. This will reduce the cracking in the cheesecake.

19

Follow the instructions in notes, for cooking time.

20

Turn oven off and leave cheese cakes in oven for an hour (leaving door ajar). The cheese cake will finish off cooking (that's why you want it wobbly on top) and cooling it in the oven reduces the risk of cracking.

Passionfruit Curd Cheesecake