Lemon, Lime & Passionfruit Cheesecake
Passionfruits brighten a quick fruit salad, a morning smoothie or a breakfast yoghurt. It also brings a sunny liveliness to all sorts of baked dishes – from fluffy friands to buttery yoyos to, of course, cheescake.
Partnered with juicy, seasonal citrus fruits, our Lemon, Lime and Passionfruit Cheesecake is simple and delicious.
Dessert is served.
Enjoy!
Ingredients
BASE
250g Arrowroot Gluten Free Biscuits
125g Organic Dairy Farmers unsalted butter melted
FILLING
750g cream cheese softened
3/4 cup caster sugar
1 tbsp lemon juice
1 tbsp lemon rind grated
1 tbsp lime rind grated
3 eggs lightly beaten
100 g sour cream
GARNISH
1 tbsp cornflour
1/3 cup water
5 passionfruit pulp
1/4 cup caster sugar
Method
- Place the biscuits in the food processor and process until finely crushed. Add the butter and process until well combined.
- Spread and press the biscuit mixture firmly over the base of the pan. Cover and place in the fridge for 30 minutes to chill.
- Beat the cream cheese until smooth. Add the sugar, juice, rinds, eggs and sour cream, beating until smooth.
- Stir in the passionfruit pulp. Pour mixture in to the prepared base and bake for 50 minutes at 160 degrees.
- Combine cornflour and water in a small bowl and transfer to a saucepan. Add the passionfruit and extra sugar and cook over medium heat and cook, stirring for 2-3 minutes, until the mixture boils and thickens.
- Set aside to cool slightly. Pour over the cheesecake and place in the fridge until set.
- Place the biscuits in the food processor and process until finely crushed. Add the butter and process until well combined.
- Spread and press the biscuit mixture firmly over the base of the pan. Cover and place in the fridge for 30 minutes to chill.
- Beat the cream cheese until smooth. Add the sugar, juice, rinds, eggs and sour cream, beating until smooth.
- Stir in the passionfruit pulp. Pour mixture in to the prepared base and bake for 50 minutes at 160 degrees.
- Combine cornflour and water in a small bowl and transfer to a saucepan. Add the passionfruit and extra sugar and cook over medium heat and cook, stirring for 2-3 minutes, until the mixture boils and thickens.
- Set aside to cool slightly. Pour over the cheesecake and place in the fridge until set.