Passionfruit Cheesecake

no-cream, no-egg baked cheesecake

Lately, I’ve noticed my shopping habits have changed. Since a young child, I maintained the idea of “more value for money” means you’re a better shopper. I remember seeing this in my mum, too. And I remember when she also started changing her ideas on this.

When everyone was living at home, our family was pretty big, so the concept worked to a degree. But there were just some things that fell out of the rule. The most prominent example to memory is the Kraft jar of cream cheese my mum bought for us in her weekly shopping. She used to buy the larger sized jar, because we ate most of it throughout the week, and bonus: it was more value for money. Then one day we kind of all stopped. Like our tastebuds and stomachs were no longer into the creamy, fatty delight that we enjoyed on toast.

So mum had to throw out the rest of the jar – she wasn’t going to sport a mouldy jar of cheese in the fridge, after all. A few weeks later, the same would happen. And again, and again, until she decided to purchase the smaller jar, although more expensive than the bigger jar!

Mum eventually stopped buying cream cheese all together; but moving into my own place, time proved I was to do the same as her. With everything.  Yet sometimes our purchases are beyond our control – like the size of a head of lettuce, or the smallest package of something still too large. But a smart shopper, I figure now, is the one that ends up using everything they buy, because although they paid more per quota at the end of the shop, they didn’t pay more for things they threw out at the end of the week.

Mini Passionfruit Cheesecake

So why do I mention all of this? Because last week I decided I was going to buy cream cheese to make cheesecake… And most recipes call for 1.5 or 2 packets of the stuff, and some cream, too. But I wasn’t taking any of it. I refuse to throw out left over cream and cheesecake after all my hard work!

And so out of determination came this delicious recipe. An “eggless & creamless” cheesecake – which if I can add, was made with a spare knob of butter and a packet of biscuits waiting around in my pantry!

Passionfruit Cheesecake

Yields: about 14 muffin-sized cheesecakes (I did 12 muffin sized, and one 10cm tin sized)


recipe for 9-inch biscuit base (about 1pkt plain biscuits and 100g melted butter)

1 pkt cream cheese (250g) softened to room temperature

1/2 can condensed milk (just under 200g)

170g can passionfruit pulp, drained with 3tbs juice reserved

1 tbs cornflour



Line muffin tray with 12 paper cases and set aside.

Prepare biscuit base by pulsing biscuits and melted butter in food processor.

Place heaped tablespoon into each case and press firmly with the bottom of a glass.

Place in the fridge for 10-15mins while you prepare filling.

At this point, preheat oven to 180 degrees C or 160 degrees C if fan forced.

To prepare filling, lightly pulse cream cheese, condensed milk and passionfruit pulp in food processor (or whisk together with stand mixer whisk attachment).

Dissolve the cornflour in 3 tbs of the reserved passionfruit juice and stir through cheesecake mixture.

Evenly divide mixture into prepared cases (I made an extra cheesecake in a 10cm fluted pan with remaining biscuit base and filling).

Bake, one tray at a time, for about 12 minutes, until cheesecakes are slightly puffed and risen.

Turn off oven and leave door ajar for 15 minutes before removing cheesecakes.

Cool to room temperature, then place in fridge to cool completely.

Dust with icing sugar and serve with your favourite berries.

lemon coconut baked cheesecake

coconut lemon cheesecake

Who could ever forget that pesky tune? …Is life in plastic truly fantastic?

Sometimes I stop and ponder why when we cook and bake we demand perfection. How often do you do that? I baked a cheesecake last week. Not any cheesecake… a superbly cracked all the way down cheesecake!

It wasn’t a case of ‘bad beginner’s luck’. I have baked uncracked cheesecakes before – but I do take the blame for all the cracking. It was in and out of the oven before you could say “what’s that amazing smell?” And without proper cooling down time, cracks were aplenty.

It made me reconsider whether I should take the cheesecake to a dinner I was invited to… and whether I should be posting it here at all. I figured we’ll never truly appreciate perfection without embracing imperfection. And I mean smashingly tasty imperfections.

Although I see the cracks as an added personality to the cheesecake, if you should make this and desire no cracks, let it set with the oven door ajar, then cool out on a bench to room temperature, then refrigerate it for at least 4 hours to enhance the flavours.

lemon coconut cheesecake

the ‘coconut’ part of this cheesecake is optional

Serves: 8-10



175g plain biscuits

130g butter, melted

1/4 cup desiccated coconut (optional)


500g cream cheese, at room temperature

3/4 cup white sugar

2 tsp vanilla essence

3 XL eggs, separated (or 4 smaller, separated)

1/2 cup thickened cream

Lemon flavour:

rind of 1 lemon, and its juice OR

1/2 batch of this lemon curd recipe

Coconut – optional, but feel free to add another 1/4 cup into the filling for added flavour


Preheat oven to 180 degrees C (160 fan forced) and spray 20cm spring form pan.

Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Press the biscuit mixture over the inside of the greased pan to evenly cover the base and come 2/3 of the way up the sides. Sprinkle 1/4 cup coconut on base and place in the fridge while making the filling.

biscuit base

To make the filling, use electric beaters to beat the cream cheese, sugar and vanilla in a medium bowl until the mixture is light and creamy. Add the lemon rind & lemon juice (if using), egg yolks and cream. Beat until well combined and the mixture is light and fluffy.

batch of filling

Use clean beaters to whisk the egg whites until stiff peaks form.

whipped egg whites

Add to the cream cheese mixture and fold in the same direction (eg. clockwise) until combined. Do not overmix, do not mix in various directions to keep air in the whites.


If using lemon curd, pour the mixture into prepared pan and dollop the curd and use a skewer to swirl through the cheesecake filling.

lemon curd dolloped lemon curd swirled

 Bake in preheated oven for 40 minutes or until golden and just set in the centre. Turn oven off and keep door slightly open to allow it to set further, about 15mins. Remove from the oven and allow to cool completely.


Cover loosely with plastic wrap and place in the fridge for at least 4 hours – overnight to firm. Remove from the fridge 10 minutes before serving, and dig in!

regal raspberry & white choc cheesecake

So you’d look at this recipe and think it’s perfectly perfect. But I’ll admit, it was due to a mistake (2+, actually) I made while I was attempting at making the “real” raspberry & white chocolate cheesecake recipe I have! So since it’s completely different to the recipe, I’m going to claim this a “fati’s original” 😉 what do you think?

Nevertheless, I went ahead with the plan, and it turned out amazing. My friends thought it was bought as a ready-made cheesecake from the Cheesecake Shop! 🙂

Well, I’m going to keep this post short: Chica has tagged me to answer a few questions (eep!) which I’ll do in my next post… And finally, just a shout out and huge thanks to all those who’ve voted so far. I’m going to keep the vote open to help me decide which post I should put up next! 🙂

Serves: 8


1 1/4 cup Arrowroot biscuits, crushed

80 g butter, melted

375 g Philadelphia cream cheese, softened

1 cup thickened cream (full fat!)

2 tsps gelatine dissolved in 1/4 cup boiling water, cooled

195 g white chocolate, melted

1 tbs lemon rind

3/4 cup frozen (or fresh) raspberries

1/2 cup granulated sugar



Combine melted butter and crushed biscuits together.

Press into a base in a lightly greased 8″ (20cm) springform pan. Refrigerate.

In a bowl, cream the cheese, lemon rind and sugar with an electric beater.

In a separate bowl, add the thickened cream and beat for 30 seconds with an electric beater on medium speed.

Add in (to the thickened cream) the melted chocolate, and gelatine and mix to combine.

Add in 1/2 a cup of the raspberries and mix through.

Pour the chocolate/cream mixture into the cheese/lemon mixture and beat with an electric beater for 30 – 45 seconds.

Pour half the batter onto the base.

Scatter the remaining 1/4 cup raspberries.

Pour the remaining mixture on top and cover the pan with cling wrap.

Refrigerate for 4 hours minimum, or overnight.

Cut into eight portions and drizzle white chocolate or sweetened condensed milk.