Passion Fruit Baked Cheesecake
400g digestive biscuits
250g butter, melted
500g cream cheese at room temperature
155g caster sugar
2tsp lemon zest
2tbsp lemon juice
2tbsp Odlums cream plain flour
125ml double cream
170g Passionfruit purée
55g caster sugar, extra
Line a 20cm springform tin with parchment paper, along the base and sides. Secure the base back into the pan.
Place the digestive biscuits into a food processor. Process until finely crushed. Add the melted butter and blend until well combined. Transfer to the tin. Use the back of a spoon to spread and press firmly over the base and side of the tin. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
Preheat the oven to 160°C. Use an electric beater to beat cream cheese , sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour . Beat until well combined. Beat the eggs and add a little at a time, beating well after each addition. Add the cream and beat until well combined.
Pour the cream cheese mixture into the biscuit base. Bake in the oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for two hours or until cooled completely (this prevents the cake from cracking). Place in the fridge for two hours or overnight to set.
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar .
Place over medium heat and cook, stirring, for two to three minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in the fridge until set.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums. His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.