Creamy Passionfruit Baked Cheesecake (Print Version)
# Ingredients:
→ Base Layer
01 -
Lotus biscoff cookies, crushed into fine crumbs - 250g
02 -
Brown sugar - 1 tablespoon
03 -
Melted unsalted butter - 100g
→ Creamy Filling
04 -
Full-fat cream cheese, brought to room temperature - 920g
05 -
Granulated sugar - 150g
06 -
Greek yogurt - 150g
07 -
Pure vanilla extract - 2 teaspoons
08 -
Seedless passionfruit puree - 150g, plus extra with seeds for topping
09 -
Large eggs at room temperature - 4
# Instructions:
01 -
Start by heating your oven to 325°F. Take your 9-inch springform pan and wrap its bottom with foil - this will be your insurance against any sneaky leaks during baking.
02 -
Mix your crushed Lotus biscuits with a spoonful of brown sugar and melted butter until it feels like wet sand between your fingers. Press this mixture firmly into your pan, creating a base and working it up the sides.
03 -
Pop your crust into the oven for about 10-15 minutes until it's lightly golden. Let it cool completely while you work on the filling.
04 -
While your crust is cooling, beat the room temperature cream cheese until it's silky smooth. Mix in sugar, Greek yogurt, and vanilla until well combined. Pour in the passionfruit puree, and finally, gently mix in your eggs until you have a creamy, smooth batter.
05 -
Pour your cheesecake mixture over the cooled crust. Place a pan of boiling water (about 1 inch deep) on the bottom rack of your oven - this creates a humid environment that helps prevent cracking.
06 -
Bake your cheesecake on the middle rack for 65-70 minutes. You'll know it's done when the edges are set but the center still has a slight wobble when gently shaken.
07 -
As soon as it comes out of the oven, run a knife around the edge to prevent sticking. Let it cool completely before refrigerating for at least 4 hours or overnight.
08 -
Before serving, crown your masterpiece with a generous layer of fresh passionfruit puree with seeds for that perfect tropical finish.
# Notes:
01 -
To fix any cracks, wait until the cheesecake is fully chilled. Use a warm, clean offset spatula to gently smooth over any imperfections.