You’ll only need a quarter of the quantity of curd used in this scrumptious recipe. Store the rest in the fridge and use it to spread on crumpets, or top ice cream, pavlovas or meringues.
Ingredients
Passionfruit Curd
- ¾ cup caster sugar
- ⅔ cup strained passionfruit juice
- 2 eggs
- 2 egg yolks
- Zest of ½ lemon
- 115g butter – cubed
- 2 tablespoons passionfruit seeds
Base
- 250g plain sweet biscuits
- 100g butter – melted
Filling
- 2 ½ teaspoons gelatine
- 1 cup cream
- 500g cream cheese
- ⅔ cup caster sugar
- ½ cup strained passionfruit juice
Method
Passionfruit Curd
- Place the sugar, juice and eggs into a saucepan and heat over a gentle heat until the sugar is dissolved. Stir in the lemon zest.
- Continue to whisk while you add in a cube of butter at a time until the mixture is smooth and thickened, stir through 2 tablespoons passionfruit seeds - set aside to cool completely.
Base
- Blitz the biscuits in a food processor and combine with the melted butter. Line a 20cm x 30cm baking pan with baking paper. Press the crumbs into the prepared baking pan and place in the refrigerator.
Filling
- In a small cup, sprinkle the gelatine over 2 tablespoons water, leave for 5 minutes. Microwave for 10 seconds – set aside to cool.
- Whip the cream – set aside.
- Beat the cream cheese and caster sugar together until smooth. Fold in the whipped cream, passionfruit juice and the cooled gelatine.
- Tip the mixture into the prepared baking pan and smooth over.
- Dollop ¼ cup of the passionfruit curd over the cheesecake. Using a skewer, swirl the curd through the cheesecake filling. Place in the refrigerator for several hours to set.