Pineapple & passion fruit cheesecake

Pineapple & passion fruit cheesecake

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(6 ratings)

Prep: 30 mins Cook: 50 mins


Serves 8 - 10
A creamy, dreamy cheesecake, perfect for spoiling family and friends

Nutrition and extra info

Nutrition: per serving (for 8)

  • kcal799
  • fat63g
  • saturates36g
  • carbs52g
  • sugars38g
  • fibre2g
  • protein10g
  • salt1.23g
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For the base

  • 10 digestive biscuit
  • 6 ginger nut biscuits



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the filling

  • 2 x 300g tubs full-fat soft cheese
  • 3 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 142ml pot double cream
  • 140g caster sugar
  • zest 3 limes



    The same shape, but smaller than…

For the topping

  • medium, ripe pineapple, peeled, cored and quartered



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 3 ripe passion fruit, halved
  • 284g pot double cream
  • 1 tbsp icing sugar


  1. Heat oven to 160C/fan 140C/gas 2. Put the biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs. Tip into a bowl and mix in the melted butter. Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.

  2. Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown. Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn’t matter. Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.

  3. Slice the pineapple quarters lengthways as thinly as you can. Whip the cream and icing sugar until thickened, but not stiff. Spread over the top of the cheesecake, then pile the pineapple on top. Scoop the pulp and seeds of the passion fruit over the top.

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Comments (10)

mairiv's picture

The original recipe in the magazine says 85g of butter

juliafrancis's picture

please update the ingredients for this recipe and include the butter so it prints correctly!!

eliza_bet's picture

I am wondering whether this is just me and I am missing something but the amount of butter required for the base does not seem to be shown?

lozzyozzy's picture

What soft cheese would you recommend using?

jaxgoodfood's picture

Absolutely delicious! Made for our Halloween party and all the guests commented on how good it was.

crazychris991's picture

85g butter needed for the base

crazychris991's picture

I'm also just about to start making this cheesecake and have bought all the ingredients. I am confused however as it says in the first paragraph "mix in the melted butter" however there is no butter anywhere in the ingredients? how much butter should I be using?!! :S

jo_morris1011's picture

I'm just about to start making this cheesecake and have bought all the ingredients. I am confused however as it says in the first paragraph "mix in the melted butter" however there is no butter anywhere in the ingredients? how much butter should I be using?!! :S

shellyshearing's picture

I have made this several times - extremely easy to make - be sure to cut the pineapple fine as it can be difficult to slice when finished. Friends and family adore it the pineapple and passion fruit are a fantastic comibination.

bojohnny97's picture

Made this numerous times and everytime guests have asked for the recipe. They have taken portions home and eaten it for breakfast the next day. I have made variations using seasonal fruit. Strawberries with a raspberry coulis tasted fabulous!!!

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