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Cheesecake on a plate with passion fruit topping drizzled. Bowl of passionfruit sauce and spoon in background with passion fruits
120Total Time
40Prep Time
40Bake Time

Passion Fruit Cheesecake

2 Reviews

About the bake

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

120Total Time
40Prep Time
40Bake Time


  1. Step 1:

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

  2. Step 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. Step 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. Step 4:

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

  5. Step 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. Step 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. Step 7:

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

  8. Step 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. Step 9:

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

  10. Step 10:

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


  • For the base

    • 100g Butter (unsalted)
    • 1 tbsp Billington's Unrefined Light Muscovado Sugar
    • 180g Digestive biscuits (crushed)
  • For the filling

    • 700g Cream cheese (full fat)
    • 100g Ricotta
    • 130g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (large)
    • 5 Passion fruit(s)

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