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).
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.
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.
Place room temperature butter and biscuits in bowl 30 secs/speed 8.
Scrape bowl to 'loosen'crumb.
Prepare tin as per notes below.
Spread out biscuit base as per notes below
Place tray in fridge for 30 minutes to 'set' biscuit base.
Clean and dry bowl.
Mill raw sugar 10 secs speed/10. MC in place.
Add cream cheese mix 1 min/speed 4. MC in place. Scrape down the sides.
Add eggs one at a time through hole, speed 3 until mixed through. Scrap down side.
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.
Get cheesecake bases out of fridge
Pour in cheese filling until it is about 1/2 full (leaving at least 1 cm at the top)
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.
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.
Put more cheese filling in if necessary, make sure the curd is covered with cheesecake mixture to prevent splitting.
Place a baking dish with water into the bottom rake of the oven. This will reduce the cracking in the cheesecake.
Follow the instructions in notes, for cooking time.
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.