Lets Make My Favourite Passion Fruit Cheesecake
You’re in for a treat today with this article;
we are going to be making a Passionfruit cheesecake.
For those that might be unaware, passion fruit
cheesecake is a dessert that has been enjoyed by many for years by those that
have a taste for great tasting desserts.
The full history of passionfruit cheesecake is
not completely known and maybe it never will.
Possibly ‘Big Cheesecake’ will forever keep this information to
themselves. In any event, passion fruit
cheesecake is believed to have originated in Brazil and eventually found its
way to South America, Australia, and New Zealand. I promise that I didn’t intentionally put New
In my opinion, passionfruit cheesecake is the most
mind-melting deliciously wonderful light and creamy dessert known to mankind. It is perfect for any occasion and I hope
today’s recipe works well for you.
Below are the 10 ingredients you will need and
where you can get them:
250g of McVities Digestives. Woollies sell them.
125g (1/2 of the 250g pack) of Lurpak Unsalted
butter. Woollies sell them.
1 teaspoon of Stonemill Pure Vanilla Extract. Aldi
600g of Philadelphia Soft Cream Cheese, use 2 x
250g tubs and then measure out 100g from a 3rd tub. (Coles sell this). Keep it at room temp for a while before
Depending on your tastes, between 70g to 90g of
CSR Pure Icing Sugar. Coles sell this
in 500g packs.
300g of Farmers Union Greek Style Natural
Yoghurt. Woollies sell this in a 1kg tub.
4-5 fresh passion fruits, I like to use 5 (Ripe
passion fruits have wrinkled skin and will feel heavy for their size). Although they don’t seem to exist much
anymore, try to buy them from a fresh fruit shop, if they are quite large
passion fruits, you may only need 4 of them.
100g of CSR white sugar. Coles sell it in 500g packs.
50ml of good quality clean water, if the water
where you live is a bit ‘ordinary’, then grab a bottle of Mount Franklin Spring
Water. Coles sell this in 1.5L bottles.
30 Mills of freshly squeezed orange juice. As with above comment about passion fruit
from a proper local fruit shop would be better to get the most delicious
Below is the 11 Step Process for making it and it
includes what things you will need:
Line your Cook & Dine Springform Cake Tin
with Multix Non-Stick Baking and Cooking Paper.
Coles sell both items.
Melt the 125g of Lurpak Unsalted butter in a
small 14cm Scanpan STS Stainless Steel Saucepan (woollies) on your Chef 54cm
Electric Upright Cooker (Stove) or in a Panasonic 25L Compact Microwave Oven. Your local Betta Store will sell the Stoves
Crush 250g of McVities Digestives into crumbs.
Add the melted Lurpack Unsalted Butter to the
crumbs, give it a good stir, and press firmly into the bottom of your lined Cake
Tin in an even layer. Place this in your Hisense 578 Litre Side by Side Refrigerator
to set. Betta stores sell these Fridges.
Cut your passion fruits in half and scoop out
the delicious pulp into your 14cm saucepan. Add the CSR White Sugar, Mount
Franklin Water, and your freshly squeezed orange juice. Heat over medium heat,
on your Chef Upright Cooker stirring occasionally.
When the sugar has dissolved and the mixture
has thickened up into a nice syrup. Take it off the Stove and it let cool down.
In a Pyrie 3L Mixing bowl(most supermarkets
sell them) made from non-porous glass, beat the 600g of Philadelphia cream
cheese, CSR Pure Icing Sugar, and the Stonemill Pure Vanilla Extract together
Add the 300g of Farmers Union Greek Style
Natural Yoghurt and mix until it is all nicely united.
Pour your scrumptious looking cheesecake
mixture over the biscuit base you’ve got ready and smooth it all up on the top.
Slowly drizzle the passion fruit syrup over the
top of the cheesecake, swirling it around with a spoon.
the cheesecake in your Hisense 578 Litre Side by Side Refrigerator for at least
I hope you love it!