A wonderful baked cheesecake with an exotic twist.


  • 250g plain biscuits, roughly broken

  • 125g butter, melted

  • 500g cream cheese, room temperature, cubed

  • ½ cup caster sugar

  • 3 eggs

  • 250ml thickened cream

  • 1/3 cup passionfruit pulp (approx 3 passionfruit)


  • 1.

    Preheat oven to 160°. Grease and line base of a 20cm springform.

  • 2.

    Place biscuits in batches in the blender jug. Pulse until fine crumbs form. Place biscuit crumbs and melted butter in a bowl; mix well until combined. Press crumb mixture into the base and sides of a prepared pan. Place on a baking tray and refrigerate for 30 minutes.

  • 3.

    Place cream cheese into the large Mixmaster bowl. Beat on High speed (7-9), for about 3 minutes or until creamy. Add sugar and mix for a further 2 minutes. Add eggs one at a time, beating well between each addition. Scrape sides of bowl if necessary.

  • 4.

    Reduce to Low speed (1-3), add cream and passionfruit. Beat until the cream has been mixed through and there are no lumps.

  • 5.

    Pour filling into crust and bake for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several hours before serving.


Preparation Time: 25 min
Cooking Time: 50 min

Recipe supplied by:

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
2 comments • 3 ratings
Please login to comment
Posted by Report
This was very yummy and i found easy to make. I used tin passionfruit as fresh are very expensive at the moment.
Posted by DirtsaReport
Easy to make & creamy & delicious to eat.