Passionfruit & Raspberry Baked Cheesecake

Serves 12 people

35mins Prep

1 hour 30mins Cook

This recipe is the perfect fusion of tropical vibes and berry bliss, made with Barker's Passionfruit Curd.

By Amie Milton

Ingredients

Base

250 g Sweet plain biscuits
150 g Butter, melted
1 cup Walnuts

Cheesecake

750 g Cream cheese
300 ml Sour cream
200 g Caster sugar
2 tsp Vanilla bean paste
2 tsp Lemon rind
1 tsp Lemon juice
2 Tbsp Cornflour
4 room temperature Eggs

For the swirl

1/4 jar Barker's Passionfruit Curd
50g, defrosted Frozen raspberries
1 tsp Caster sugar

Method

Preheat oven to 140 degrees celcius fan forced. Grease and line the base of a 23cm springform pan with non-stick baking paper.
Crush the biscuits and walnuts using a food processor. Pour in the melted butter and mix until well combined. Spoon the crumb mixture onto the base of the prepared tin. Use a glass or measuring cup to press the mixture down onto the base and up the sides of the pan. Chill in the fridge for 30 minutes or the freezer for 10 minutes.
Beat the cream cheese, sugar, vanilla and lemon rind in a stand mixer until just combined (don't over-beat). Use a paddle attachment with your stand mixer as opposed to a whisk attachment.
Beat in the cornflour followed by the eggs, 1 at a time, only mixing until just combined. Be careful not to overbeat and create too much air in the cheesecake batter. Stir through the sour cream.
Pour the cream cheese mixture into the prepared tin.
For the swirl, mix the caster sugar and defrosted raspberries together in a small bowl. Dot small spoonfuls of the raspberry mixture on top of the cheesecake batter. Place spoonfuls of Barker’s Passionfruit Curd on top of the cheesecake also. Using a skewer, swirl the passionfruit curd and raspberry mixtures together until you are happy with the pattern.
Place the tin in the oven for approximately 1.5 hours or until just set in the centre. Do not open the oven during the cooking time (only when you think it is cooked through) or the cheesecake may crack and sink.
Once the cheesecake is cooked, turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for approximately 2 hours. Let the cheesecake chill on the bench completely before before placing into the fridge, be sure to keep it in the baking tin.
Let the cheesecake set in the fridge for 4 hours or overnight before serving.