I’m a lover of cheesecake, so I tend to randomly find recipes to try! This one got my attention purely for the base. Apart from the cheesecake and passionfruit part of the cheesecake always being a winner – that base well just make it and see! 🙂
This recipe was loved by many on the ThermoFun June 2014 Cook Along.
ThermoFun – Wicked Wednesday – Passionfruit Cheesecake Recipe
Ingredients
BASE
- 70g raw sugar
- 150g butter, cubed, softened
- 1 tsp ThermoFun Vanilla Bean Paste
- 1 egg
- 120g plain flour
- 2 tsp self raising flour
- 60g milk
- 20g coconut, desiccated
TOPPING
- 140g raw sugar
- 500g cream cheese, room temp
- 100g sour cream
- 2 eggs
- 4 fresh passionfruit or 1 small tin passionfruit, divided
Instructions
BASE
- Preheat oven to 180°C. Grease and line a 16x26cm slice tin, allowing baking paper to overhang.
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add butter and vanilla and mix 10 sec / speed 5. Scrape down.
- Add 1 egg and mix 5 sec / speed 5. Scrape down and repeat.
- Add plain and SR flours, coconut and milk and mix 10 sec / speed 2.
- Spread evenly over base of tin.
- Bake 15-20 mins or until a skewer inserted into centre comes out clean.
NB: base should be a dry golden shortbread texture.
TOPPING
- Reduce oven temperature to 160°C.
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add cream cheese and mix 30 sec / speed 6. Scrape down and repeat.
- Add sour cream and 2 eggs and mix 4 sec / speed 10. Scrape down.
- Add half of passionfruit and mix 4 sec / speed 4.
- Pour mixture over base. Swirl in remaining passionfruit pulp.
- Bake for 30 mins or until just set.
- Cool in tin then cut into pieces.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
This has been a regular to make since the Cook Along. It’s lovely. Also, long story short, I offered a piece to a tradesman doing some work while I was baking it. I’m sure it was the reason I got a whopping discount on the job! So if you hv any tradesmen coming…bake this cheesecake and give it a go! Lol
Thanks Tania! I do remember you telling us that in the Cook Along fb group! I often think of your story and have a laugh! 🙂
I am wanting to make this cheesecake this afternoon, but do not have any sour cream. But I do have HOMEMADE natural yoghurt (made in thermo) in fridge….am wandering if I could use 100g yoghurt to replace the 100g sour cream in this recipe?
only one way to find out Brigitte! 🙂 I reckon it would be ok though!
Could you not put the sugar in at all? Or could I just put some natvia in? Husband is T1 diabetic so don’t want to make it with sugar
Kirsty I haven’t made it without the sugar so it would be a trial and error I guess – Could I suggest making a comment on the Facebook page and see if others have tried.
does this freeze ok?
Sorry Kerry, I have only just seen this – whilst I haven’t frozen that particular one I have frozen others and they have been nice. I don’t see this one being any different.
Made this yesterday and sad to say there isn’t much left today, loved it 🙂
oh Michelle – well you’ll just have to make it again! 🙂 One of my favourites that one!! 🙂
So easy! The texture was devine, melted in my mouth!
Next time I will cook the base a bit longer than I did. I went for closer to 15 mins as I often over cook bases, but next time will go for the twenty mins so its more solid!
I will also add extra passionfruit as I like it strong 😉 But most like it a bit more moderate than me!
Tastes devine!! Total hit 🙂
Thanks Deb pleased you enjoyed it. 🙂
Would thisbe ok made with Gluten free flour?
Hi Bridget – sorry for the delay. I haven’t tried this with gluten free flour but I can’t see why it wouldn’t work. I’d love you to let us know how it goes. 🙂
The base of mine was very soggy and cakelike. Is this normal? I’ve never cooked a baked cheesecake before.
Hi Susannah, No it should be more of a shortbread texture.
Next time make sure to bake the base a few mins longer so it’s more golden and more like a shortbread texture
If not baked long enough in the beginning, it will be a bit soggy and cake like.
I haven’t tried this recipe yet.. but I’m trying to find something with a bit of lemon/citrus to it.. could I just add a little fresh lemon juice in? Or will that prevent it from setting?
hmmmm I’d be wary Teneille. I think it could prevent it from setting.