I’m craving comfort food at the moment and it’s tangelo season so I’ve whipped some into my favourite passionfruit cheesecake.
The sumptuous combination adds a vibrant yet lighter touch to an otherwise rich dessert.
You can use fresh passionfruit but I’ve totally cheated and bought mine. Enjoy x
250g plain sweet biscuits
150g butter, melted
500g cream cheese, softened
3/4 cup caster sugar
3 teaspoons finely grated tangelo rind
1/2 cup passionfruit pulp, plus 1/4 cup extra for swirling (I bought mine)
3 eggs
1/4 cup tangelo juice
Preheat oven to 140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
Meanwhile, beat cream cheese, sugar and tangelo rind together until smooth. Add eggs, 1 at a time, beating until combined. Add tangelo juice and passionfruit pulp. Beat for 1 minute and pour mixture into prepared pan. Swirl the last 1/4 cup of passionfruit pulp on top with a skewer to create a pattern.
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.
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