Ready Time: 1 hrs 40 mins
Preparation Time: 10 mins + Chilling Time
Cooking Time: 1 hrs 30 mins
Serves: 8-10
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
- Preheat oven to 160°C no fan. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
- 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.
- 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.
- 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.
- Meanwhile make passionfruit curd: Beat the eggs, yolks and strain into a heat proof bowl. Whisk through sugar, passionfruit pulp and butter.
- 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.
- 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.
- To serve spoon enough curd over top of cheesecake to cover.