"Lemon cheesecake with a passion fruit topping. The base of the recipe is originated by the amazing Tatiana from @casadelavida.nl (lemon cheesecake). I made my own version of it by adding the passion fruit on top."
Fresh lemon passion fruit cheesecake
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Prep time: 45mins
Serves or Makes: 10
Recipe Card
ingredients
Bottom
- 75 grams unsalted butter (some extra butter to grease the bottom)
- 225 grams (1 cup) digestive biscuits
Method
Bottom
Step 1
Grease the pie crust and edges well with butter and line the bottom with baking paper. Grease that too, to prevent the cake from breaking or tearing out of the bottom.
Step 2
Crumble 225 grams of digestive biscuits (2 cups) in a food processor. You can also crumble the cookies by wrapping them in a tea towel and buttoning them or putting them in a bag and then hitting them with a rolling pin.
Step 3
Melt 75 grams of unsalted butter (1/3 cup) in a saucepan over low heat. Add the crumbled biscuits to the butter and mix briefly.
Step 4
Spread the base mixture over the lined baking pan and press down well with the back of a spoon.
Step 5
Put it in the fridge for about 20-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.
Step 6
Tip: you can make the base well in advance (up to two days in advance) and store it in the fridge until then.
ingredients
Filling
- 6 eggs
- 750 grams cream cheese (Philadelphia) (3 1/3 cup)
- 2 lemons
- 150 grams crystal sugar (3/4 cup)
- 1 passion fruit
- 1 tablespoons sifted flour
- 1 pinch of salt
- 1 tabelspoons vanilla extract
Step 1
Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter. Do not overmix.
Step 2
Preheat the oven to 160℃ (320°F) and place a bowl with a layer of water in the bottom of the oven. This water ensures that the cheesecake does not dry out and becomes creamy.
Step 3
Put the 750 grams of cream cheese (3 1/3 cup) in a bowl, add 1 tsp vanilla extract, grate the zest of the 2 lemons and then squeeze the lemons over the cream cheese. Mix it all up.
Step 4
Gradually add 150 grams of granulated sugar while mixing. Also, add the 6 eggs one at a time and mix until the mixture is smooth.
Step 5
Meanwhile, briefly beat the cream cheese with the granulated sugar and the vanilla extract on the lowest setting with a mixer until lump-free.
Step 6
Sift 1 tbsp flour over the cheesecake mixture and add a pinch of salt to the mixture. Stop mixing when the mixture is smooth.
Step 7
Pour the mixture over the biscuit base and bake at 160 degrees in the middle of a preheated oven for 50 minutes. Try not to open the oven door while baking to avoid cracking the cheesecake.
Step 8
The cheesecake should rise and be slightly brownish-yellow on top. Gently wiggle the cheesecake to see if it's set. Then take it out of the oven and let it cool on the counter to room temperature.
Step 9
Cover the cheesecake before putting it in the fridge. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film. Place the cheesecake in the refrigerator and let it sit for at least 6 hours to overnight.
ingredients
Passion fruit topping
- 5 passion fruits
- 1 tabelspoons cornflour
- 1 teaspoon lemon juice
- 2 tablepsoon sugar
The passion fruit topping
Step 1
Scoop the pulp from the 5 passion fruits and put it in a pan and put it on the fire. If you are not a fan of the seeds in the passion fruit, you can also sieve the pulp before it goes into the pan. If fresh passion fruit is not available, you can also buy frozen passion fruit in the supermarket.
Step 2
Add 2 tbsp sugar, 1 tbsp cornflour, and 1 tsp lemon juice and stir well.
Step 3
Stir well and spread the passion fruit topping over the cheesecake