Lemon Cheesecake with Passion Fruit
- 4 large egg yolks (from 2 large eggs) and 2 large egg whites
- 60-90ml (2-3 US tablespoons or 4-6 EU tablespoons) freshly squeezed lemon juice (about 2 lemons)
- 200g (7 oz) unsalted butter, softened
- 400g (2 cups) granulated sugar
- 80g (2.8 oz) unsalted butter, softened, for the lemon curd
- 200g (1 cup) crushed chocolate chip cookies
- 60g (1/2 cup) rolled oats
- 120ml (1/2 cup) passion fruit puree
1. Preheat your oven to 175°C (350°F).
2. In a medium bowl, combine the crushed cookies and melted butter, stirring until they're well mixed. Press this mixture into the bottom of a 23cm (9-inch) springform pan.
3. Bake the crust for 10 minutes, then let it cool completely.
4. In a large bowl, whisk together the sugar, eggs, and lemon juice until the mixture is smooth.
5. Add the softened butter to the bowl and whisk until everything is well combined.
6. Pour the lemon curd mixture over the cooled crust and bake for 20 minutes.
7. In a separate bowl, use a fork to smooth out the passion fruit puree.
8. Remove the cheesecake from the oven and let it cool for 10 minutes.
9. Spread the passion fruit puree evenly over the top of the cheesecake.
10. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- springform pan
- medium bowl
- large bowl
- whisk
- fork
- oven
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