citrus cheesecake with passion fruit glaze

cheesecake 3


cheesecake 1

cheesecake 2

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There are a lot of other options for topping this cheesecake, such as fresh fruit.  Our family loves passion fruit, and when it is in season in Southern California I make batches of passion fruit coulis to freeze, which we pull out to drizzle on this cheesecake.  Please note this is not a baked cheesecake and also has no gelatin to set it (a traditional way to set non-baked cheesecakes in the UK, but ewwww!), therefore keep it in the fridge until serving.

citrus cheesecake with passion fruit glaze
  1. 2 1/4 cups crushed cookies (We use digestives, which can be found in the British section of a lot of supermarkets, but graham crackers will suffice)
  2. 6 tablespoons unsalted butter
  3. 2 tablespoons sugar
  1. 14oz (1 and 3/4 packages) Philadelphia cream cheese, room temperature
  2. 6 teaspoons fresh lime juice
  3. 6 teaspoons fresh lemon juice
  4. 1 cup plus 2 tablespoons sugar
  5. 1 1/2 cups whipping cream
  1. 3 passion fruit to make 3 tablespoons of juice after sieving
  2. 5 tablespoons sugar
  1. First the base, crush the cookies in a zip lock bag until a fine crumb. Melt the butter in a pan, then stir in the cookies and sugar. Press into the base of a springform pan and chill.
  2. In a kitchen aid with a paddle attachment or with whatever you have to hand, mix cream cheese, lime and lemon juice and sugar until well combined and sugar has dissolved. In a separate bowl whip the cream. Lightly fold the cream into the cream cheese mix and spread over the chilled cookie base. Chill for a few hours.
  3. For the glaze, strain/separate the juice from the seeds of the passion fruit, place in a pan with 5 tablespoons of sugar and simmer for about a minute until slightly reduced. Sauce will thicken when cooled. Drizzle desired amount onto cheesecake.
  4. Keep cheesecake in fridge until ready to eat.

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