Passionfruit & Lemon Curd Cheesecake

Products Used In This Recipe

You will need:

  • 250g digestive biscuits
  • 125g butter in room temperature
  • 600g soft cheese
  • 60g caster sugar
  • 100ml double cream
  • 1 jar of Scarlett & Mustard Passion Fruit & Lemon curd
  • 2 fresh passion fruit to decorate
  1. Preheat the oven to 180C/ fan 160C/ gas 4.
  2. Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.
  3. Allow the base of the cheesecake to cool whilst you prepare the filling.
  4. Stir in a bowl the soft cheese and the caster sugar for a little. Continue by adding the double cream.
  5. Spoon a few (as many as you like- the more the better, we think!) spoonfuls of our Passion Fruit & Lemon curd and mix until fully combined (or leave ribbons of Passion Fruit & Lemon curd trailing through the cheesecake, the choice is yours!).
  6. Pour the mixture in the tin and smooth with a spoon or a spatula.
  7. Leave to set in the fridge for 1 hour or even better, overnight.