This yummy, zesty passionfruit slice is a lovely alternative to a cheesecake, and it’s much more foolproof. Bake in a low oven then let it set overnight in the fridge.
Ingredients
- 200g sweet biscuits
- 100g butter, melted
- 1/2 cup passionfruit pulp
- 250g cream cheese
- 300g sour cream
- 2 eggs
- 1/3 cup caster sugar
- 1 tsp vanilla essence
Method
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Step 1Preheat oven to 160C. Line an 18cm x 27cm slice tin with baking paper.
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Step 2In the bowl of a food processor, crush biscuits into a fine crumb. Add melted butter and blitz to combine. Press into an even layer in base of prepared tin.
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Step 3Strain passionfruit pulp to separate seeds from liquid.
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Step 4Wipe out food processor bowl and add cream cheese, sour cream, eggs, sugar and vanilla. Process until smooth. Add strained passionfruit pulp. Blitz until just combined. Pour over biscuit base in tin. Sprinkle over some of the passionfruit seeds. Bake for 40 minutes until just set. Turn off the oven and allow to cool with the door slightly ajar.
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Step 5Once cool, refrigerate slice over night to set. Slice into squares and serve.
Recipe Notes
(+ overnight refrigeration)
- Begin this recipe the day before to give the slice time to set in the fridge.
- Use fresh passionfruit while they are in season. At a pinch, you could use tinned passionfruit pulp.
- Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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