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A wonderful baked cheesecake with an exotic twist.
Preheat oven to 160°. Grease and line base of a 20cm springform.
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.
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.
Reduce to Low speed (1-3), add cream and passionfruit. Beat until the cream has been mixed through and there are no lumps.
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.
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