Cookbook

SOV860
the Smart Oven
™
Air Fryer
56
Baked Passionfruit Cheesecake
1
Prep 30 mins / Cook 50 mins / Standing 8 hrs
2
Makes 1–24 cm cake
250 g digestive biscuits, halved
80 g unsalted butter, melted
500 g cream cheese, cubed, room
temperature
230 g caster sugar
300 g reduced fat sour cream
3 eggs
1 tsp lemon zest, approx. 1 lemon
200 g passionfruit pulp
1. Spray the base and sides of a 24 cm
springform cake tin with non-stick spray and
line with baking paper.
2. Using a food processor, pulse the biscuits for
10 secs or until completely crushed.
3. Pour the crushed biscuits into a bowl and stir
through the melted butter. Firmly press the
biscuit mixture into the base of the cake tin
and place it into the refrigerator to set for
20 mins.
4. Insert the wire rack on to the bottom
shelf. Pre-heat the oven. Select BAKE/
CONVECTION/140˚C/50 mins and
press start.
5. Place the cream cheese and caster sugar into
the bowl of a bench mixer. Mix on medium
speed for 3 mins, scraping the sides of the
bowl every minute.
6. Add the sour cream and beat for a further
30 secs on medium speed.
7. Add the eggs one at a time, beating well after
each addition.
8. Scrape down the sides of the bowl and add
the lemon zest and passionfruit pulp.
Beat for a further 30 secs on low speed.
9. Pour the mixture into the cake tin and place
onto the pizza tray and then into the oven
for 50 mins. Allow the cheesecake to cool to
room temperature before placing it into the
refrigerator to set for 8 hrs or overnight.