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Passion Cheesecake

Updated on June 19, 2015


Passion Cheesecake
Passion Cheesecake

For the Cheesecake

  • 250gm Digestive biscuits
  • 100gm melted butter
  • 1 tsp vanilla essence
  • 600gm cream cheese
  • 100gm icing sugar
  • 284ml double cream

For the Passion Sauce

  • 3 tbsp sugar
  • 11/2 tsp cornflour (dissolved in 2 tbsp water)
  • 1/2 tsp butter
  • 5-6 passion fruits, with the passion pulp extracted


For the Cheesecake

  • Butter a loose bottomed cake tin and place it on a cake board
  • Put the digestive biscuits into a plastic bag and crush them with a rolling pin
  • Pour the crushed biscuits into a bowl and add the melted butter.
  • Mix thoroughly until all the crumbs are buttered
  • Now pour the buttered crumbs into the loose cake tin and press them firmly to form an even layer
  • Chill in the fridge for one hour to set firmly.

Passion Cheesecake
Passion Cheesecake
  • Place the cream cheese, icing sugar and vanilla essence in a bowl and beat until it becomes a smooth paste
  • Add the double cream and beat until the mixture is completely combined
  • Remove the cake tin from the fridge and pour this mixture onto the biscuit base working from the edges making sure that there are no air bubbles. Smooth the top with a dessert spoon.
  • Chill the cake overnight.

For the Passion Sauce

  • Pour the extracted passion into a non stick pan and dissolve the sugar in it.
  • Put this on low heat and add the corn flour mixture.
  • Stir continuously until the sauce thickens.
  • Add the butter and mix well.
  • Remove from heat and let it cool


  • Once the cheesecake is set, pour the passion sauce over it an spread evenly.
  • Refrigerate for 2 hours
  • Demould the cheesecake and serve chiiled.

Passion Cheesecake
Passion Cheesecake
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