Baked sour cream and passionfruit cheesecake

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How to make Baked sour cream and passionfruit cheesecake

  • Yield : 8
  • Prep Time : 6:15
  • Cook Time : 0:50
  • Total Time : 7:05

Ingredients

  • 250g packet Gingernut Biscuits
  • 80g butter, melted
  • 2/3 cup passionfruit pulp
  • 2 x 250g packet cream cheese, softened
  • 1/2 cup caster sugar
  • 300g sour cream
  • 1 teaspoon vanilla bean paste
  • 3 Coles Brand free range eggs

Method

  • Step 1 Preheat oven to 160C (140C fan-forced). Line the base of a 22cm springform tin with a large square of non-stick baking paper and clip tin together with the excess paper overhanging the sides. Break up biscuits and place into a food processor. Process to crumbs then add butter and process until combined. Press mixture over the base and sides of the tin using a glass to press firmly. Chill until needed. Use butternut biscuits if you are not a fan of ginger.
  • Step 2 Strain passionfruit pulp through a sieve, pressing and scraping with a spoon to extract the juice. Reserve 1 tablespoon of the seeds.
  • Step 3 Process cream cheese, sugar, sour cream, vanilla and eggs until smooth. Add passionfruit juice and process until just combined. Pour into the biscuit shell. Sprinkle reserved seeds over and use a knife to swirl through the mixture.
  • Step 4 Bake for 50 mins, until just set (it will still wobble slightly in the centre). Turn off oven, open the door about 10cm and leave to cool. Refrigerate overnight.

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