Vanilla & passionfruit cheesecake
Add a touch of passion to your vanilla cheesecake with this vanilla and passionfruit cheesecake recipe courtesy of Waitrose & Partners. Using the best ingredients, this summer sauce-topped dessert is certain to result in a flavour sensation!
This saucy sensational will have you going back for seconds!
Whip up a sensational dessert by adding a fresh sauce to a classy vanilla cheesecake...
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For the base:
- 200g (7oz) digestive biscuits
- 75g (2¾oz) unsalted butter, melted
For the filling:
- 2 x 340g (9oz) tubs of Philadelphia Original
- 300ml (10fl oz) soured cream
- 200g (7oz) Billington’s Golden Caster Natural Unrefined Cane Sugar
- 2 tsp Nielsen-Massey Vanilla Extract
- juice of ½ a lemon
- 3 large British Blacktail Free Range Eggs, lightly beaten
Preheat the oven to 150°C/Gas Mark 2 and line the base of a 20cm (8in) loose-bottomed cake tin with baking parchment.
Put the biscuits in a large bowl and use the end of a rolling pin to crush them. Add the butter and mix, then tip into the base of the tin. Press down evenly and firmly using the back of a spoon. Bake for 25 minutes, then set aside to cool.
Use a balloon whisk to beat together the soft cheese, 150ml (5fl oz) soured cream, the sugar, vanilla and lemon juice until smooth. Beat in the eggs a little at a time until combined, then tip into the cake tin.
Put an ovenproof dish half-filled with water on the bottom shelf of the oven (the steam will help to prevent the cheesecake from cracking), then put the cheesecake on the middle shelf and bake for 1 hour 10 minutes until still wobbly but set.
Turn off the oven and leave the door ajar, allowing the cheesecake to cool inside the oven for 30 minutes. Remove from the oven and spread the remaining soured cream over the top. Once completely cool, chill for at least 4 hours or ideally overnight. To serve, scoop the passion fruit pulp on top of the cheesecake.
Last updated 16 days ago
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