This cheesecake is a little time consuming to make, but the results are worth it. The finished product is smooth, creamy and the perfect end to a dinner party.
- 250 g digestive biscuits
- 125 g butter (melted)
- 500 g cream cheese
- 170 g caster sugar
- peel of one lemon (grated)
- 2 tbsp lemon juice
- 2 tbsp plain flour
- 5 eggs
- 125 ml double cream
For the passion fruit topping
- 3 passion fruits
- 55 g caster sugar
- 1 tbsp cornflour
- 80 ml water
- Line and grease a spring form cake tin. I used a 25 cm (base measurement) version, but size will depend on how thick you want the cheesecake filling. The smaller the tin, the thicker the cake.
- Place the biscuits in a sandwich bag and, using a rolling pin, bash until they are finely crushed. Add the melted butter and mix until they are both well combined.
- Transfer to the cake tin and press firmly round the base and edges of the tin, ensuring there are no holes that mixture could leak out of. Place in the fridge for around 30 mins to firm up.
- Pre heat your oven to 160 degrees C. Beat together the cream cheese, sugar and lemon peel until smooth. Then add the lemon juice, plain flour, and beat in the eggs. Finally add the cream and beat until everything is well combined.
- Pour the mixture into the biscuit base. Place on a baking tray and bake in the oven for 1 hour or until the cheesecake is just set in the centre.
- Leave the cheesecake in the oven with the door ajar for a couple of hours or until completely cooled. This will stop it from cracking. Place in the fridge to set.
- Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the fruit from the passion fruits and the sugar. Place over a medium heat and cook, stirring for around 2 minutes or until the mixture boils and thickens. Cool slightly before pouring over the cheesecake and leaving in the fridge until set.