This was my first time making a baked cheesecake. I’ve always hesitated because I was scared it’d taste too eggy, but honestly, it wasn’t eggy at all! It turned out super creamy, light, and just the right amount of sweet. Not heavy, not overwhelming, just fresh and so, so good.
Passionfruit and mango might just be my new favorite combo 🍰✨
For the base:
- 125 g Lotus Biscoff biscuits, finely crushed
- 50 g unsalted butter, melted
Filling:
- 460 g cream cheese
- ⅓ cup (0.75 dl) granulated sugar
- ⅓ cup (0.75 dl) Greek yogurt
- 1 teaspoon vanilla extract
- ⅓ cup (0.75 dl) passionfruit puree, seedless
- 2 eggs
Passionfruit Jelly layer:
- ⅓ cup (0.7 dl) Passionfruit juice
- 1 tablespoon sugar
- 2 packet agar agar or 3.5 g gelatine leaf
Directions
- Prepare the Base:
Preheat your oven to 350°F (175°C).
Mix the crushed Biscoff biscuits, brown sugar, and melted butter in a bowl until well combined.
Press the mixture firmly into the bottom of a springform pan to form an even crust.
Bake the crust for 8–10 minutes. Remove and let it cool completely. - Prepare the Cheesecake Batter:
In a large mixing bowl, use an electric mixer with a whisk attachment to beat the softened cream cheese until creamy.
Add the granulated sugar, Greek yogurt, and vanilla extract. Mix until smooth.
Pour in the passionfruit puree and mix until evenly combined.
Add the eggs one at a time, mixing until the batter is smooth and creamy. - Assemble and Bake:
Pour the cheesecake batter over the cooled crust in your springform pan. Smooth the top with a spatula if necessary.
Place a second pan on the bottom rack of your oven and fill it with about 1” of boiling water.
Place the cheesecake on the middle rack above the water bath.
Bake for 65–70 minutes, or until the edges are set but the center is still slightly jiggly when you gently shake the pan. - Cool and Chill:
After removing the cheesecake from the oven, immediately run an offset spatula around the outer edge of the cheesecake to release it from the pan. This prevents cracking as the cheesecake shrinks while cooling.
Allow the cheesecake to cool completely at room temperature.
Once cool, cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight. - Top with Passionfruit Jelly:
To prepare the jelly, combine the passionfruit juice and caster sugar in a small saucepan. Warm gently to dissolve the sugar.
Soak the gelatine leaf in cold water for about 5 minutes, then squeeze out the excess water. Add the softened gelatine to the warm passionfruit mixture, stirring until fully dissolved.
Let the jelly cool slightly before pouring it over the chilled cheesecake.
Spread evenly and return the cheesecake to the fridge to set the jelly layer. - Serve:
Before serving, optionally top the cheesecake with additional passionfruit puree with seeds for decoration.
Slice and enjoy!