Some skill required
Passionfruit Cheesecake Bars
12
Serves
45 minutes
Prep Time
18 minutes
Cook Time
Ingredients
Base
- 180g plain sweet biscuits - blitzed
- 90g butter - melted
Filling
- 340g cream cheese
- 120g sour cream
- 66g sugar
- 16g flour
- 2 eggs
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- Pinch salt
Passionfruit Topping
- 12g gelatine
- 90ml water
- 200g passionfruit juice or strained passionfruit pulp - I buy frozen passionfruit for this
- 50g sugar
- 60ml water
Method
Passionfruit Cheesecake Bars
- Line a 20cm x 30cm slice pan with baking paper.
- Base - combine the biscuit crumbs with the melted butter. Press into the prepared slice pan and place into the refrigerator.
Filling - preheat the oven to 165oC (145oC fan bake).
- In a food processor, pulse the cream cheese, sour cream, sugar and flour until smooth. Add in the eggs, one at a time. Add in the lemon juice, vanilla extract and salt - mix well.
- Pour the mixture over the prepared base and bake for 18 minutes - set aside to cool.
Passionfruit Topping
- Sprinkle the gelatine over the water and leave for 5 minutes. Microwave for 10 seconds to dissolve the gelatine completely.
- In a medium saucepan, heat the passionfruit juice, sugar and water until fully dissolved.
- Add in the gelatine mixture and whisk. Add in a few passionfruit seeds if desired.
- Place the mixture into the refrigerator and set an alarm to check every 20 - 30 minutes or until starting to set.
- Pour the passionfruit over the filling and place in the refrigerator to set before cutting into pieces.