Passionfruit Cheesecake

Recipe By Kirsten Tibballs

base

topping

Preheat oven to 150°C (130°C fan-forced).
Grease an 18cm cake ring or spring-form tin and line the sides with baking paper, so that the baking paper sits slightly higher than the tin.
Pulse the biscuits in a blender or food processor until fine crumbs form. Place the biscuit crumbs and melted butter into a bowl and mix well until combined.
Press crumb mixture into the base of the prepared tin. Place on a baking tray and refrigerate for 30 minutes.
Place the cream cheese into the bowl of a stand mixer fitted with a whisk attachment. Beat on a low speed for about 3 minutes or until creamy. Add the sugars and mix for a further 2 minutes. Add the eggs one at a time, beating well between each addition on a low speed. Scrape sides of bowl if necessary.
Reduce to a low speed (1-3), add the Bulla Thickened Cream, Bulla Sour Cream and passionfruit. Beat until the creams are mixed through and there are no lumps.
Pour filling onto biscult base and bake for approximately 40-45 minutes or until firm. Remove from oven and increase heat to 200°C (180°C fan-forced).
For the topping, set aside 2 teaspoons of the passionfruit pulp and mix the remaining topping ingredients together. Place on top of the cheesecake and bake for 8 minutes.
Cool at room temperature and place in the fridge for a minimum of 2 hours prior to serving.
To serve, garnish with reserved passionfruit pulp.