Passionfruit Cheesecake

Passionfruit Cheesecake

150g (5oz) Arnott's Marie crackers (18 biscuits), or other sweet plain biscuits
100g (3.5oz) melted unsalted butter
2 tbsp white sugar

500g (16oz) Philadelphia cream cheese, softened
1.5 tbsp plain flour
1/3 cup + 2 tbsp passionfruit pulp (6-7 juicy passionfruit) + 1/4 cup extra for swirling on top
1.5 cups (330g) caster white sugar (superfine)
2 tsp vanilla extract
Zest of 1 lemon
3 eggs

Grease and line 22cm/9" cake pan*. Blitz biscuits* into fine crumbs, then add butter and sugar and blitz until it looks like wet sand. Press into base of cake pan.
Beat cream cheese for 30 sec or until smooth. Beat in flour. Add vanilla, sugar and lemon, beat to incorporate. Beat in eggs one at a time until just combined. Stir in passionfruit. Pour into cake pan.
Dollop extra passionfruit pulp across top, use knife to swirl. Bake 160°C/320°F oven (150°C fan) for 50 min - middle should still jiggle slightly. Cool in tin then refrigerate (covered) for at least 6 hours. Use paper overhang to lift out, cut and serve with dollop of cream or creme fraiche and more passionfruit!

No food processor? No probs! Place in ziplock bag and bash with rolling pin or something heavy.
Don't over beat, just beat to incorporate each ingredient. Overbeating = aerated mixture = surface cracks (which you can't really see anyway, so don't stress)

Sweeten Your Summer with Aussie Passionfruit

Passionfruit lovers rejoice, summer has just gotten sweeter! Australian Passionfruit are in peak season, with an abundance of deliciously sweet and tangy fruit set to be on supermarket shelves over the next few months.

Nothing says summer like passionfruit, and despite challenging conditions for growers, this season will be no different with a large volume of high-quality produce now available.

Australian Passionfruit grower Jim Gordon says despite tough weather conditions in growing regions, this season's yield is just as delicious as ever.

"While the lack of water has impacted the size of the fruit, the fruit has still set well and the taste is as great as you can usually expect from Aussie passionfruit," Jim says.

Known for its delectable flavour and vibrant colour, passionfruit is available all year round with flushes in summer and winter, making them the perfect sweet addition to all your summer meals.

"The options with passionfruit are endless. Their sweet and tangy flavour adds an unbeatable tropical splash to so many dishes. My family and I can't get enough of them," says Jim.

"In my opinion nothing beats fresh passionfruit over a summer pavlova and a frozen passionfruit slice. But of course, they're also just as delicious on their own."

As well as being naturally sweet, Australian passionfruit also packs a nutritional punch, providing a dose of vitamin C and fibre, while also being low in kilojoules.

Whether it's a simple brekkie bowl, fresh summer salad or sweet slice, a splash of passion can turn any dish from ordinary to extraordinary. Here are our tips on how you can enjoy a splash of passion this summer:

• Weigh it up - Look for plump and smooth fruit that's heavy for its size – it will have more sweet pulp inside!
• Crack it open - Did you know you can open passionfruit with your bare hands? Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!
• Freeze for later – Make the most of the summer flush by buying up big and freezing your passionfruit for later. You can freeze the fruit whole or scoop the pulp into ice trays or popsicle moulds for a tasty tropical treat all year round.
• Health boost - One serve of passionfruit (two fruits) is a good source of fibre (5g), a source of vitamin C (11mg) and is low in kilojoules. There's no better reason to crack one open as a sweet snack!

For more information and inspiration, visit:

Recipe created by RecipeTin Eats