A smooth and creamy cheesecake is the obvious choice when considering summer-ready desserts to take to Christmas parties and this delicious take on the classic recipe will be an absolute hit with the whole crowd!

This recipe not only includes all the best flavours associated with a traditionally baked cheesecake but it also has a fruity twist in the form of the addictive passionfruit topping! Decorate it however you want or top it off with simply the passionfruit glaze on its own and enjoy the powerful flavours with all of your guests!

Ingredients

• 1 x 250g packet plain sweet biscuits
• 125g unsalted butter, melted
• 2 x 250g packets cream cheese, at room temperature
• 155g (3/4) cup caster sugar
• 2 teaspoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 tablespoons plain flour
• 5 eggs
• 125ml (1/2 cup) pouring cream
• 1 tablespoon cornflour
• 80ml (1/3 cup) water
• 170g can passionfruit pulp
• 55g (1/4 cup) caster sugar, extra

Method

1. Release base from 20cm (base measurement) springform pan and invert. Line with non-stick baking paper, allowing sides to overhang. Secure base back into pan.
2. Place biscuits in bowl of food processor. Process until finely crushed. Add butter. Process until well combined. Transfer to pan. Use back of spoon to spread and press firmly over base and side of pan. Cover with plastic wrap. Place in fridge for 30 minutes to chill.
3. Preheat oven to 160C. Use electric beater to beat cream cheese, sugar and lemon rind in large bowl until smooth. Add lemon juice and flour. Beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add cream and beat until well combined.
4. Pour cream cheese mixture into biscuit base. Place on baking tray. Bake in oven for 1 hour 10 mins or until cheesecake is just set in centre. Turn oven off. Leave cheesecake in oven, with door slightly ajar, for 2 hours or until cooled completely. Place in fridge overnight to set.
5. Combine cornflour and water in small bowl. Transfer to saucepan. Add passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set. Serve.