Nothing quite beats a classic baked cheesecake. The creamy filling with subtle hints of vanilla and lemon. The buttery crispy base that should be scooped up with each bite. BUT WAIT! I made it just that little bit better. Swirls of passionfruit butter and tart raspberry will turn your classic baked cheesecake from 10/10 to 20/10, trust me!
The added fruity tang is a great flavour balance for this dessert and really adds that special touch. Barker’s Passionfruit Butter is both sweet and tangy and gobsmackingly delicious. Not only do the fruit swirls enhance the flavour, but the added bonus is that your cheesecake comes out looking like a piece of art.
Tips for the perfect cheesecake:
- Make sure your eggs, cream cheese and sour cream are all room temperature before using them. This has to be the most important step. Cold cream cheese will leave lumps in your batter, no thanks! And ensuring your ingredients are all the same temperature will assist with an evenly, well baked cheesecake.
- Don’t over mix the batter. This will incorporate air into the mixture which can cause your cheesecake to rise during baking and eventually fall and crack. We want to avoid this.
- Bake low and slow. The cheesecake should be set on the edges but still be a little bit jiggly in the centre when you’re ready to turn the oven off. Letting it sit in an open warm oven will finish off the cooking process, but help an even and slow bake.
- Avoiding cracks: There are many methods that involve water baths for cheesecakes but this is an added messy step that I like to avoid. This particular recipe has a fruity swirl on top of the cheesecake so if you are really worried about those cracks, simply fill them in with Barkers Passionfruit Butter and your guests will be none the wiser. Don’t forget, your cheesecake is going to be enjoyed cracks or no cracks!
This passionfruit and raspberry baked cheesecake is going to knock your socks off, I can’t wait for you to try it!
Passionfruit and Raspberry Baked Cheesecake
- 250 grams sweet plain biscuits use gluten free biscuits if required
- 150 grams salted butter, melted
- 1 cup walnuts
- 750 grams full-fat cream cheese room temperature
- 300 ml sour cream room temperature
- 200 grams caster sugar
- 3 tsp vanilla bean paste
- 2 tsp lemon rind or rind from 1 lemon
- 1 tsp lemon juice
- 2 tbs cornflour
- 4 eggs room temperature
- ¼ jar Barker's Passionfruit Butter
- 50 grams frozen raspberries, defrosted
- 1 tsp caster sugar
- Preheat oven to 140 degrees celcius fan forced. Grease and line the base of a 23cm spring form pan with non-stick baking paper.
- Crush the biscuits and walnuts using a food processor. Pour in the melted butter and mix until well combined. Spoon the crumb mixture onto the base of the prepared tin. Use a glass or measuring cup to press the mixture down onto the base and up the sides of the pan. Chill in the fridge for 30 minutes or the freezer for 10 minutes.
- Beat the cream cheese, sugar, vanilla and lemon rind in a stand mixer until just combined (don't over-beat). Use a paddle attachment with your stand mixer as opposed to a whisk attachment.
- Beat in the cornflour followed by the eggs, 1 at a time, only mixing until just combined. Be careful not to over beat and create too much air in the cheesecake batter. Stir through the sour cream.
- Pour the cream cheese mixture into the prepared tin, over the biscuit base.
- For the swirl, mix the caster sugar and defrosted raspberries together in a small bowl. Dot small spoonfuls of the raspberry mixture on top of the cheesecake batter. Place spoonfuls of Barker’s Passionfruit Butter on top of the cheesecake also. Using a skewer, swirl the passionfruit butter and raspberry mixtures together until you are happy with the pattern.
- Place the cake tin in the oven for approximately 1.5 hours or until just set in the centre. Do not open the oven during the cooking time (only when you think it is cooked through) or the cheesecake may crack and sink. I recommend checking after the 1.5 hour mark.
- Once the cheesecake is cooked, turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for approximately 2 hours. Let the cheesecake chill on the bench completely before before placing into the fridge, be sure to keep it in the baking tin.
- Let the cheesecake set in the fridge for 4 hours or overnight before serving.