So I am not the biggest cheesecake fan, unlike my mother who loves cheesecake. I came across a baked cheesecake recipe a few years ago and loved it, then decided I wanted to make one myself and make it slightly healthier so I didn’t feel so guilty eating half of it in a sitting…. don’t judge you will too after trying this recipe.
Passionfruit and Lemon Baked Cheesecake
Ingredients
- Base
- 500g plain Vanilla biscuits (eg. girl guide)
- 150g butter melted
- 1 teaspoon lemon zest
- Filling
- 500g Greek Yoghurt
- 4 Free Range Eggs
- 3/4 Cup Castor Sugar
- 250g pack Cream Cheese
- Zest of one large Lemon
- 3/4 cup passionfruit pulp
- seeds of one Vanilla pod
Method
- Base
- In a food processor, crush the biscuits and add the melted butter and zest until combined.
- Press into a 10" round cake tin and place into the fridge to harden slightly.
- Filling
- While the base is in the fridge, in a large bowl or using a stand up mixer beat the cream cheese and vanilla seeds.
- Add the yoghurt, eggs and sugar.
- Fold in the zest, and passionfruit pulp.
- Pour over the base and place into a preheated 170°C oven for 45 minutes- 1 hour (until set with a slight jiggle).
- Allow to cool and slice into approx 8 slices.
- Serve with extra passionfruit and greek yoghurt.
