Prepare Time: 6:15 | Cook Time: 0:50 | Difficulty: EASY
Freshen up dessert with this delectable baked passionfruit cheesecake made with sour cream and tasty fresh passionfruit.
Preheat oven to 160C (140C fan-forced). Line the base of a 22cm springform tin with a large square of non-stick baking paper and clip tin together with the excess paper overhanging the sides. Break up biscuits and place into a food processor. Process to crumbs then add butter and process until combined. Press mixture over the base and sides of the tin using a glass to press firmly. Chill until needed. Use butternut biscuits if you are not a fan of ginger.
Strain passionfruit pulp through a sieve, pressing and scraping with a spoon to extract the juice. Reserve 1 tablespoon of the seeds.
Process cream cheese, sugar, sour cream, vanilla and eggs until smooth. Add passionfruit juice and process until just combined. Pour into the biscuit shell. Sprinkle reserved seeds over and use a knife to swirl through the mixture.
Bake for 50 mins, until just set (it will still wobble slightly in the centre). Turn off oven, open the door about 10cm and leave to cool. Refrigerate overnight.
Coles – August 2014