A buttery biscuit base and a creamy, tangy passion fruit cheesecake filling topped with a tangy passionfruit curd. The best kind of easy summer no-bake cake!
Author:Catherine Zhang
Prep Time:30 minutes
Total Time:30 minutes
Yield:1 x 8-inch cake 1x
Category:Cake
Method:Easy
Cuisine:American
Ingredients
Scale
Crust
140g Digestive biscuits or graham crackers, crushed (5oz)
60g Unsalted butter, melted (¼ cup)
Filling
450g Cream cheese (16 oz), room temperature
100g Granulated sugar (1/2 cup)
240ml Heavy or thickened cream (1 cup)
60ml Passionfruit pulp, strained (1/4 cup)
70g Greek yogurt or sour cream (1/4 cup)
1 tsp Powdered gelatine
1 tbsp Cold water
Passionfruit Curd
3 Large egg yolks
120ml Passionfruit pulp, strained
100g Granulated sugar
80g Unsalted butter, cubed (1/3 cup)
1 tsp Cornstarch
Instructions
Crust
Line the base of a 20cm / 8-inch springform cake tin with baking paper
Line the sides of the tin with acetate or another strip of baking paper
Crush the biscuits or crackers in a food processor or in a bag with a rolling pin
Add the melted butter and mix until combined
Transfer the crumbs to the lined tin and press the crumbs into the base to form the crust
Filling
Combine the powdered gelatine and water in a small bowl and set aside to bloom
Meanwhile, combine the cream cheese and sugar in a large bowl and mix until smooth
Add the yogurt/sour cream, mix until smooth and well combined
Heat the passionfruit pulp in the microwave or in a small saucepan until warm, add the bloomed gelatine, and stir until melted
Add the passionfruit mixture to the cream cheese and mix until smooth
Add the cream to the cream cheese mixture and stir to combine
Pour the cheesecake filling over the prepared base and gently tap on your counter-top to smoothen the surface
Place in the fridge to chill overnight, or a minimum of 8 hours
Passionfruit Curd
While the cake is chilling make the curd
Combine the egg yolks, sugar, and cornstarch in a medium-sized heatproof bowl, whisk until smooth
Heat the passionfruit pulp in a small saucepan until steaming
Stream the passionfruit pulp into the egg yolk mixture, whisking constantly until smooth
Transfer the curd mixture back to the small saucepan and heat over low heat, whisking constantly until thickened
Remove from the heat and add the butter, stir until melted
Transfer to a bowl and place in the fridge to chill completely
Assembly
Unmould the cheesecake from the springform pan and top with the passionfruit curd