Vanilla & passion fruit cheesecake
One of our partners favourites, the passion fruit brings a tangy twist on this classic creamy vanilla cheesecake. This recipe sets out to impress and is perfect for entertaining.
- Prepare25 mins
- Cook1 hr 35 mins
- Total time2 hrs
- 200g digestive biscuits
- 75g unsalted butter, melted
- 680g Philadelphia Original tubs
- 300ml soured cream
- 200g Billington’s Golden Caster Natural Unrefined Cane Sugar
- 2 tsp Nielsen-Massey Vanilla Extract
- ½ lemon, juice
- 3 British Blacktail egg white, lighly beaten
- 4 passion fruit
Preheat the oven to 150C, gas mark 2, and line the base of a 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a large bowl and use the end of a rolling pin to crush them. Add the butter and mix, then tip into the base of the tin. Press down evenly and firmly using the back of a spoon. Bake for 25 minutes, then set aside to cool.
Use a balloon whisk to beat together the cream cheese, 150ml of the soured cream, the sugar, vanilla and lemon juice from the half a lemon until smooth. Beat in the eggs a little at a time until combined, then tip into the cake tin.
Put an ovenproof dish half-filled with water on the bottom shelf of the oven (the steam will help to prevent the cheesecake from cracking), then put the cheesecake on the middle shelf and bake for 1 hour 10 minutes until still wobbly but set.
Turn off the oven and leave the door ajar, allowing the cheesecake to cool inside the oven for 30 minutes. Remove from the oven and spread the remaining 150ml soured cream over the top. Once completely cool, chill for at least 4 hours or ideally overnight. To serve, scoop the pulp of the passion fruit on top of the cheesecake.
Typical values per serving when made using specific products in recipe