Passionfruit Baked Cheesecake TMX by Serena

Passionfruit Baked Cheesecake

  • Servings: 16
  • Difficulty: easy
  • Print

Base Ingredients:

  • 200g Sweet biscuits of choice (I used Nice)
  • 70g melted butter

Filling Ingredients:

  • 500g Philadalphea cream cheese
  • 400ml container sour cream
  • 30g sugar
  • 2 eggs
  • 1 tbsp lemon juice

Glaze Ingredients:

  • 170g tin passionfruit pulp
  • 1 tbsp gelatine
  • 1/2c juice of choice


Preheat oven to 150 degrees (140dg fan forced). Lightly grease a 20cm clipform tin with butter. Line the sides only with strips of greaseproof paper.

Place butter in TMX bowl. Melt on 100d, 2min, Speed 1.

Break up biscuits by hand and add to melted butter in bowl. Process for 8 seconds or until a fine crumb is achieved.

Push biscuit mix into the greased pan and lightly press down, and smooth with the back of a spoon until level and lightly compacted. Place in oven for ten minutes. Remove, set aside to cool.

Ensure Cream cheese is at room temperature. Add both packs to Clean TMX bowl and the 30g sugar, Mix for 1 min, Sp 4. Scrape down. Add 2 eggs, 400ml Sour cream, 1 tbsp lemon juice and mix for 2 min, sp 4. Scrape down and mix for 1 min Sp 5.

The mixture will be thick. Dollop mixture over the crumb base and use the back of a spoon to smooth over it without disturbing the crumb. Level it out until flat on top. Place the pan into the 150 deg oven, middle shelf and bake undisturbed for 50 minutes. Open the oven and gently move the cheesecake pan, if its firm with a sligh wobble right in the middle, its done. If not, close the door and leave ten minutes more. Turn the oven off and leave the door slightly ajar. Leave the cheesecake in there undisturbed for at least two hours, preferably until completely cool.

Make the passionfruit glaze by dissolving 1tbsp of gelatine in 1/4 boiling water. Add the dissolved mixture to 1 (170g) tin of passionfruit pulp and 1/2c of your juice of choice. I used a concentrated mango and ginger syrup made up to 1/2 cup with water. Mix well together and place in fridge until its almost set, but you are still able to pour it. (tip, if you have let the jelly set too much, warm in the microwave for 2 seconds to loosen up)

Take the cooled cheesecake and leaving it in the tin, pour the thick jellified liquid over the top, thickness of the glaze is to personal taste. Place in the fridge to set firmly, about an hour. Remove from fridge, release side clips and carefully life the outer ring off. Carefully peel off greasproof. Use a hot, dry knife to slice 16 pieces.


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