Ingredients
For the base:
180g sweet biscuits (e.g. Digestive, Nice, Scotch Fingers)
2 tbsp caster sugar
85g unsalted butter, melted
For the filling:
500g cream cheese, at room temperature
175g caster sugar
2 tbsp cornflour
240g sour cream
3 eggs
2 tsp vanilla extract
Pinch of salt
Zest and juice of 1 lemon
3 tbsp Beerenberg Passionfruit Curd
For the sauce:
5 tbsp Beerenberg Passionfruit Curd
60ml thickened cream
Directions
Preheat oven to 170°C and line a 20cm springform tin with baking paper.
Blitz the biscuits in a food processor until fine crumbs form. Transfer to a bowl, add the melted butter and sugar, and stir to combine. Press evenly into the base of the tin using your fingers or a flat-bottomed glass. Bake for 10 minutes, or until lightly golden. Remove from the oven and reduce the temperature to 165°C.
In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 minute until smooth, scraping down the sides as needed. (No stand mixer? Electric beaters in a large bowl work just fine.)
Add the sugar and cornflour and beat for 1 minute. Add the eggs and sour cream and beat until just combined. Add the vanilla, lemon juice and zest, salt and the Beerenberg Passionfruit Curd and beat until smooth.
Pour the filling over the base and bake for 55-60 minutes, or until lightly golden on top and just set with a slight wobble in the centre. Remove from the oven and allow to cool for 1 hour, then transfer to the fridge for at least 4 hours, or overnight.
For the sauce, combine the Beerenberg Passionfruit Curd and cream in a small saucepan over low-medium heat. Stir until the curd loosens and the mixture just comes to a gentle simmer, then remove from the heat. Transfer to a small jug or pouring glass.
To serve, slice and drizzle generously with the passionfruit sauce.
