Lime and passionfruit cheesecake

Lime and passionfruit cheesecake
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 300 gr biscuits
  • 120 gr butter
  • 900 gr cream cheese
  • 225 gr sugar
  • 5 eggs
  • 30 gr white flour
  • 2 limes
  • 4 passion fruits
  • 300 ml passion fruit juice (from a carton)
  • 6 gr leaf gelatine
  • 2 passion fruits
  • 1 lime
  1. Heat the oven to 130 ºC, grease the spring form with butter and line base and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tin and press them down.
  3. Store the tin with biscuit base in the fridge till further use so the butter sets.
  1. Mix the cream cheese and sugar into a smooth mixture. Beat the eggs in this mixture one by one. Add the flour and mix until combined.
  2. Zest the limes and press the juice out of them. Halve the passion fruits and scoop out the seeds. Mix the lime zest, lime juice and passion fruit seeds with the cream cheese.
  3. Pour the filling on the biscuit base.
  4. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  5. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
  1. Soak the gelatine in cold water until hydrated. Warm the passion fruit juice without boiling, and stir in the gelatine to dissolve. Pour this on top of the cheesecake and let it set in the fridge.
  2. When ready to serve, run your knife around the rim of the tin and remove the form.
  3. Decorate the cheesecake with passion fruit seeds, toasted coconut and a slice of lime.
Stuff to know
This cheesecake recipe is enough for a spring form with a diameter of 26 cm and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
Do not overcook the cheesecake or it will be tough and chewy.