Description
A creamy and tangy baked cheesecake traybake infused with tropical passion fruit flavor. Perfect for feeding a crowd and a refreshing twist on classic cheesecake.
Ingredients
Scale
- 1 1/2 cups digestive biscuits or graham crackers, crushed
- 1/3 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup passion fruit pulp (fresh or canned)
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Extra passion fruit pulp for topping
Instructions
- Preheat oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper.
- Mix crushed biscuits with melted butter and press firmly into the base of the prepared pan. Chill while preparing the filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Stir in sour cream, passion fruit pulp, vanilla, and flour until just combined.
- Pour filling over the crust and smooth the top.
- Bake for 35-40 minutes or until the center is just set. Cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, spread extra passion fruit pulp over the cheesecake and cut into squares.
Notes
- For a crunchier base, bake the crust for 10 minutes before adding the filling.
- Fresh passion fruit gives the best flavor, but canned works well too.
- Can be made 1-2 days ahead and kept refrigerated.
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 20g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: passion fruit cheesecake, cheesecake traybake, tropical cheesecake, baked cheesecake recipe