Kathy’s Passionfruit Cheesecake
Ingredients
For the Base:
150 digestive biscuits
50g melted unsalted butter plus 20cm springform tin and extra-strength tin foil.
For the Cake:
600g cream cheese
125g caster sugar
3 large eggs plus 2 large egg yolks
200ml double cream
100ml passionfruit juice from approx 7 passion fuits pulped in the processor then sieved and the juice of half a lime.
To decorate use the pulp from 4 to 5 passionfruit
Directions
Preheat the oven to 170c, make the base and prepare the tin. Beat the cream cheeese until smooth, add the sugar, then whisk in the eggs and yolks one at a time. Stir in the cream and lime and passionfruit juices, mixing everything together thoroughly. Don't beat too vigorously.
Put the kettle on and line the springform tin with foil. Place cake tin in a roasting tin and pour the cheesecake filling over the biscuit base. Pour the hot water into roasting tin so it comes about half way up. Cook for an hour so it is browned a little on the edges and the middle is set. You want a hint of wobble underneath. Cool on rack out of foil then refrigerate before unmoulding. Leave overnight if you like. Before eating scoup out some passion fruit to dollop over the top.
Serves 8.
Original recipe from Nigella Lawson
