Passion Fruit Cheesecake

  • Total Time

    1h 20m
    • Prep Time

      40m
    • Bake Time

      40m
  • Serves

    14

  • Skill Level

    Easy
  • 1 Review

    4 star rating

We love this exotic tasting passion fruit cheesecake, it’s perfect for afternoon tea with friends or family.

Method

  1. Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.

  2. To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.

  3. Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.

  4. Place in the fridge for 20-30 minutes to cool and set the base.

  5. For the filling beat together the cream cheese, ricotta and caster sugar until the mixture is very smooth and thick, taking care not to over beat.

  6. Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Scoop the seeds and juice from 3 of the passion fruit and carefully fold into the mixture.

  7. Spoon this into the tin on top of the baked base, spread it evenly across the base.

  8. Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.

  9. Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.

  10. Just before serving decorate with seed scooped from the remaining two passion fruits.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    This was very fun to make but I would like to know how to make the passion fruit stuff on the top although I did cook it a bit less so unless the colour was a meant to come up then

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close