Be careful about the preparation, you need quite a lot of time to refrigerate, but you can keep it some days in the fridge.
Preparation time: about 1 hour
Cooking time: 75 min
Refrigerating time: some hours
Serves 10-12
Ingredients:
butter, for greasing
500g cream cheese (for example Philadelphia)
500g sour cream
1 cup sugar
3 eggs
2 tsp vanilla extract (I use 5 vanilla pods ;)
finely grated zest of 1/2 lemon
2 tbsp lemon juice
Passionfruit Topping
flesh of 6 passionfruit
2 tbsp sugar
1 tsp cornflour
To serve (optional)
fresh blueberries
Preheat oven to 150°C. Line a 23cm (or better a 28cm) springform cake tin with baking paper or grease the tin with a little butter.
Place cream cheese, sour cream, sugar, eggs, vanilla and lemon zest and juice in a food processor or electric mixer and whizz or mix until smooth (about 1 minute).
Pour mixture into prepared tin, bake for 1 1/4 hours (be careful it will swell up), then turn off the oven and leave the cheesecake in the oven with the door open for 1 hour. Chill the cheesecake for at least 4 hours before removing it from the tin. It will keep for 4-5 days in a covered container in the fridge.
To make the Passionfruit Topping, mix passionfruit, sugar and cornflour together and heat until simmering and very lightly thickened. Cool and refrigerate if not using at once.
Just before serving, spoon the Passionfruit Topping over the cheesecake. Serve garnished with fresh blueberries, if using.
Yummi yummi! Enjoy it.
