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

• 80g butter, cubed
• 110g or ½ cup caster sugar
• 1 tsp vanilla extract
• 130g or 1 cup plain gluten free flour
• 100g or 1 cup almond meal

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Cheesecake

• 1½ tbs cornflour
• 1½ tbs water
• 500g ricotta
• 350g softened cream cheese
• 220g or 1 cup caster sugar
• 4 eggs
• 1 tsp lemon rind
• Juice of 1 lemon

Passionfruit Sauce

• 50g fresh passionfruit pulp (approx. 5 passionfruit)
• ½ cup or 120g water
• ½ cup or 110g caster sugar
• Squeeze of lemon juice

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.