Passionfruit Curd Cheesecake

Ingredients

• 250g packet plain sweet biscuits
• 125g unsalted butter, melted
• 300ml carton sour cream
• 1 cup (220g) caster sugar
• 1 tablespoon finely grated lemon rind
• 4 eggs
• 750g cream cheese, at room temperature, cut into cubes

Passionfruit Curd

• 180g caster sugar
• 2 eggs
• 4 egg yolks
• 2/3 cup passionfruit pulp
• 140g chilled butter

Method

1. Preheat oven to 160°C no fan. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
2. Place Quad blade into processor bowl; add biscuits. Place lid on bowl. Process until biscuits are finely crushed. Place crumbs into a bowl, add melted butter and mix well. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan. Refrigerate 10 minutes.
3. Meanwhile clean bowl and insert Quad blade; sour cream, sugar, rind and eggs into the processor bowl. Place lid on bowl. Process until smooth. Add cream cheese and process until smooth. Do not overmix.
4. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 ¼ -1 ½ hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.
5. Meanwhile make passionfruit curd: Beat the eggs, yolks and strain into a heat proof bowl. Whisk through sugar, passionfruit pulp and butter.
6. Place bowl over a saucepan of simmering water a small pan, making sure the base of the bowl does not touch the water. Stir the mixture over simmering water for about 15-20 minutes, or until curd has thickened.
7. Transfer to another bowl, cover with plastic wrap with a small side of the bowl uncovered to allow steam to escape and refrigerate until cold.
8. To serve spoon enough curd over top of cheesecake to cover.