Ingredients for Crust
- 1/2 cup flour
- 1/4 cup sugar (plus 2 tbsp)
- 1/4 cup cold diced butter (plus 2 tbsp)
- 1 tsp salt
- 1 tbsp passion fruit juice
Ingredients for Filling
- 3 tbsp sour cream
- 1/2 cup cream cheese
- 1/4 cup sugar
- 1 whole egg
- 4 tbsp fresh passion fruit juice
- 1 tbsp cornstarch
- Springform Pan (Size: 6″)
Instructions
- Preheat oven to 180°C.
- Split and deseed the passion fruit into a bowl.
- Add 1/4 cup of butter to a food processor along with 1/4 cup of sugar, 1/2 cup of flour, 1 tsp of salt, and 1 tbsp of passion fruit juice and blitz until it feels damp.
- Transfer to a baking tray and bake until golden brown (approximately 15-20 minutes). Remove from the oven and set aside to cool.
- In the meantime, prepare the filling by adding 3 tbsp of sour cream, 1/2 cup of cream cheese, 1 whole egg, 1/4 cup of sugar, 1 tbsp of cornstarch, and 4 tbsp passion fruit juice to a large mixing bowl. Give this a good mix until smooth and then set aside.
- Add the crispy cooled down crumble to a food processor as well as 2 tbsp of cold diced butter and 2 tbsp of sugar. Pulse several times until the mixture is like a sandy clay.
- Using a springform pan (Size: 6″) form the pie crust by packing the mixture in and around the edges of the pan using your fingers. Be sure to firmly pack in the crust to ensure it doesn’t crumble. Bake at 180°C for 20 minutes, or until golden brown.
- When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes. Slowly pour in the cheesecake mixture until it reaches the very top of the crust. Bake at 150°C for an additional 45 minutes using the double boiler method.
- Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour before transferring to the fridge to chill and set up.
- Drizzle with reserved passion fruit on top and enjoy!
GOUDA TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry
Gouda Together 