Photo of the side view of a vanilla and passionfruit cheesecake with a quarter of it cut out and a slice cut and placed with the space.

Vanilla & passion fruit cheesecake

Name: Vanilla & passion fruit cheesecake
Prep time: 25 min
Cook time: 1 h 35 min
Yield: 12
Ingredients: 200 g digestive biscuits; 75 g unsalted butter, melted; 680 g Philadelphia Original tubs; 300 ml soured cream; 200 g Billington’s Golden Caster Natural Unrefined Cane Sugar; 2 tsp Nielsen-Massey Vanilla Extract; ½ lemon, juice; 3 British Blacktail egg white, lighly beaten; 4 passion fruit

One of our partners favourites, the passion fruit brings a tangy twist on this classic creamy vanilla cheesecake. This recipe sets out to impress and is perfect for entertaining.

3.5 out of 5 stars(3) Rate this recipe

Serves12
CourseDessert
Prepare25 mins
Cook1 hr 35 mins
Total time2 hrs

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g digestive biscuits
75g unsalted butter, melted
680g Philadelphia Original tubs
300ml soured cream
200g Billington’s Golden Caster Natural Unrefined Cane Sugar
2 tsp Nielsen-Massey Vanilla Extract
½ lemon, juice
3 British Blacktail egg white, lighly beaten
4 passion fruit

Preheat the oven to 150C, gas mark 2, and line the base of a 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a large bowl and use the end of a rolling pin to crush them. Add the butter and mix, then tip into the base of the tin. Press down evenly and firmly using the back of a spoon. Bake for 25 minutes, then set aside to cool.
Use a balloon whisk to beat together the cream cheese, 150ml of the soured cream, the sugar, vanilla and lemon juice from the half a lemon until smooth. Beat in the eggs a little at a time until combined, then tip into the cake tin.
Put an ovenproof dish half-filled with water on the bottom shelf of the oven (the steam will help to prevent the cheesecake from cracking), then put the cheesecake on the middle shelf and bake for 1 hour 10 minutes until still wobbly but set.
Turn off the oven and leave the door ajar, allowing the cheesecake to cool inside the oven for 30 minutes. Remove from the oven and spread the remaining 150ml soured cream over the top. Once completely cool, chill for at least 4 hours or ideally overnight. To serve, scoop the pulp of the passion fruit on top of the cheesecake.

Typical values per serving when made using specific products in recipe