BAKED PASSIONFRUIT CHEESECAKE GLUTEN FREE RECIPE

Don’t be shy with that insanely delicious passionfruit syrup. Works a treat over ice cream too!

By Helen Tzouganatos, Hungry and Fussy

Some cheesecake baking tips before you get started –

Ensure your cream cheese has softened to room temperature to avoid lumps in your filling.
Bake your cheesecake in a lined springform tin so that you can easily release the tin lock once you your cheesecake is baked. This is not a cake you want to flip over!
Don’t over bake your cake or it will crack. The cheesecake should have golden puffy sides and a slight wobble in the centre. Baked cheesecakes firm as they cool.
Refrigerate your cheesecake until it is chilled to help it set properly before serving.
To slice, dip your knife in hot water and wipe it clean with a paper towel to avoid a sticky mess.

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BAKED PASSIONFRUIT CHEESECAKE GLUTEN FREE
Serves: 10

Ingredients

Base

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Cheesecake

Passionfruit Sauce

Instructions

Conventional Method

Preheat the oven to 180c. Line a greased 23cm springform cake tin with baking paper.
To make the base, blitz all ingredients in a food processor until crumbs form. Firmly press mixture into the base of cake tin and bake for 15 min. Remove tin and reduce oven temperature to 150C.
To make the filling, combine the cornflour and water to form a paste. Blitz the cream cheese in a food processor for 5 sec until smooth. Add all remaining ingredients and blitz to form a smooth paste.
Pour the cream cheese mixture over the base and bake in 150C oven for 1 hr or until set. Remove from oven and cool.
To make the passionfruit syrup, add all ingredients to a saucepan and simmer for 10 min until syrupy. Remove from heat, add lemon juice and cool.
Pour cooled passionfruit syrup over chilled cheesecake.

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Thermomix Method

Preheat the oven to 180c. Line a greased 23cm springform cake tin with baking paper.
To make the base combine all ingredients in bowl and mix 30 sec/speed 5 until crumbs form . Firmly press mixture into the base of cake tin and bake for 15 min. Remove tin and reduce oven temperature to 150C.
To make the filling, combine the cornflour and water to form a paste. Mix the cream cheese for 5 sec/speed 5 until smooth. Add all remaining ingredients and mix 15 sec/speed 5.
Pour the cream cheese mixture over the base and bake in 150C oven for 1 hr or until set. Remove from oven and cool.
To make the passionfruit syrup, add all ingredients to bowl and cook Varoma/speed 2/ 8 min. Cool.
Pour cooled passionfruit syrup over chilled cheesecake.

Cake Magazine