Tangy Baked Fruit Dessert (Print Version)
# Ingredients:
→ Bottom Crust
01 -
Smashed lotus cookies, ground to powder - 250g
02 -
Dark sugar - 1 tablespoon
03 -
Softened plain butter - 100g
→ Smooth Center
04 -
Softened full cream cheese, left out of fridge - 920g
05 -
White sugar - 150g
06 -
Thick Greek yogurt - 150g
07 -
Real vanilla drops - 2 teaspoons
08 -
Smooth passionfruit juice - 150g, keep extra with seeds for the top
09 -
Big eggs warmed to room temp - 4
# Instructions:
01 -
First, warm up your oven to 325°F. Grab your 9-inch springform pan and cover the bottom with foil so nothing drips out while it's cooking.
02 -
Stir the broken lotus cookies with your dark sugar and soft butter until everything sticks together like damp beach sand. Push this mix down hard into your pan, making sure it goes up the sides too.
03 -
Stick your crust in the oven for 10-15 minutes until it looks slightly golden. Set it aside to cool down completely as you make the filling.
04 -
As your crust cools down, whip the soft cream cheese until it's super smooth. Add your sugar, yogurt, and vanilla, mixing well. Pour in your passionfruit juice, then gently fold in the eggs until everything looks smooth and creamy.
05 -
Pour your smooth mix over the cold crust. Put a tray with hot water (about an inch deep) on the bottom shelf of your oven - this makes steam that stops the top from breaking.
06 -
Cook your cheesecake on the middle shelf for 65-70 minutes. You'll know it's done when the outside looks set but the middle still jiggles a bit when you shake it gently.
07 -
Right after taking it out, slide a knife around the edges so it won't stick. Let it cool all the way before putting it in the fridge for at least 4 hours or overnight.
08 -
Before you serve it, spread a thick layer of fresh passionfruit with seeds on top for that amazing tropical taste.
# Notes:
01 -
If you notice any splits, wait till the cheesecake is completely cold. Use a slightly warmed, clean flat knife to softly smooth over any rough spots.