RASPBERRY PASSIONFRUIT CHEESECAKE
An insanely delicious cake, bursting with freshness. The filling is spiked with tangy passionfruit and dotted with raspberries, giving it a fresh finish. All encased in a buttery ginger base that just melts in your mouth. A true favourite!
Ingredients
Method
Equipment: 8 or 9” springform cake tin (or cake ring w foil wrap), shallow baking tray, food processor (or stand mixer), offset spatula.
Follow along with the Classic Baked Cheesecake recipe.
Once the cream cheese mixture is ready, fold through the tin of passionfruit pulp.
Pour one third of the mix over the biscuit base, then scatter one third of the raspberries.
Repeat twice with the remaining mix and raspberries.
Once the base is filled, dot with a few raspberries, gently drizzle the top with the fresh passionfruit.
Bake as outlined in the classic baked cheesecake recipe. You may need to add 5-10 minutes to the cook time due to the additional fruit, but be careful not to overbake!
Follow along with the Classic Baked Cheesecake recipe
ADD:
2 cups frozen raspberries
2 fresh passionfruit
170g passionfruit pulp in syrup
Serves 12-16 slices
Cake needs to set in the fridge overnight.