I made this cheesecake for New Years Eve - it takes 6 plus hours and in the end we ended up eating it on New Years Day and several days later too. The boys were not keen on it at all - food for parties I suggest as it was a lot of cheesecake for 2 people! But I enjoyed my breakfast for several days! It was very easy and came out perfectly! We could not find passion fruit in shops ( maybe the wrong season?) so made a strawberry topping instead.
This recipe can be found in the amazing Annabel Langbein 's "Free Range in the City."
Prep time 10 mins; cook time 1 hour 15 minutes and then sitting in fridge for 4 plus hours
Butter for greasing
500g cream cheese
500g sour cream
1 cup sugar
2 tsp vanilla essence
Finely grated zest of half a lemon
2 tbsp lemon juice
Passion fruit topping-
Flesh of 6 passion fruit
2 tbsp sugar
1 tsp blueberries
Preheat oven to 150 C. Line 23cm springform tin with paper and grease inside.
Place cream cheese, sour cream, sugar, eggs, vanilla and lemon juice and zest in food processor or electric mixer and mix until smooth.
Pour mixture into tin. Bake for 1 hour 15 minutes. Turn off oven. Leave cheesecake in oven for an hour with door open.
Chill for at least 4 hours before removing from tin.
Will keep for 4-5 days in a covered container in fridge.
To make topping mix all ingredients together and heat until simmering and very lightly thickened. Cool and refrigerate if not using at once.
Just before serving, spoon topping over cheesecake.
Enjoy! I did !!