27 April, 2016
Baked Passionfruit Cheesecake
Baked Passionfruit Cheesecake
Serves: up to 12 people
Ingredients:
- 250g sweet plain biscuits
- 125g butter, melted
- 750g light cream cheese, room temperature
- 3/4 cup caster sugar
- 1 cup natural yoghurt
- 1 teaspoon vanilla extract
- 170g can passionfruit pulp
- 3 eggs
Method:
- Use a food processor to crush the biscuits to resemble coarse breadcrumbs
- Stir through the melted butter
- Spread the biscuit mixture evenly over the base and up the sides about 2cm high of a 22cm springform cake tin
- Place in the fridge to cool
- Preheat the oven to 160 degrees Celcius
- Use your electric mixer to beat the cream cheese and the sugar together until smooth
- Add in the yoghurt, vanilla and passionfruit pulp and mix until well combined
- Finally add in one egg at a time until all combined
- Pour the mixture into the prepared tin and then bake in the oven for 60 minutes
- Remove from the oven and allow to cool to room temperature
- Cool in the fridge for a minimum of 4 hours but preferably overnight.
Recipe Notes:
- Store covered in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 30 days
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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.