Blueberry and Passionfruit Baked Cheesecake! All my favourite ingredients in one desert! My cousin Kieran made this over Christmas, the month where calorie counting does not matter!! I made it on Friday and its Saturday afternoon and its all gone!
Ingredients
- 1/4 cup butter melted
- 2 1/2 cup digestive biscuits crushed
- 375 g ricotta cheese or mascarpone cheese
- 375 g cream cheese at room temperature
- 1 cup granulated sugar
- 1/4 cup Lemon juice
- 1 cup Caster sugar
- 1 tbsp cornflour
- 1 1/4 cup double cream
- 1 1/4 tsps Vanilla extract
- 1 cup blueberries dusted with a little plain flour
- 2 medium passionfruit
Instructions
- Method for the base: 1. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.
- Firmly press the mixture into a greased 10 inch springform tin.
- Method for the filling: 1. Beat together all of the ingredients (excluding the blueberries) until it has thickened. Do not over mix this.
- Pour ¾ of the mixture on top of the crust and scatter on the blueberries. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.
- Bake at 180 degrees Celsius for 1 hour until set (or remove sooner if browning quickly).
- Allow to cool and refrigerate for at least 8 hours.
- Just before serving, scoop out the insides of the passionfruit and spoon onto the cake.
