Before I went to New Zealand I promised my colleagues I’d bring in a morning tea treat and this blueberry passionfruit cheesecake slice was the end result. It’s deliciously rich and creamy and definitely made for a happy Monday in the office!
I slightly amended a recipe from Food To Love
- 250g butternut biscuits
- 100g butter
- 500g cream cheese
- 3/4 cup caster sugar
- 2tsp lime rind
- 2 eggs
- 1/2 cup sour cream
- 2tbs lime juice
- 1 cup blueberries (fresh or frozen)
- 1/4 cup passionfruit pulp
- Preheat oven to 150°C and line a 20cm x 30cm rectangular pan so that the paper overhangs the edges
- Crush the biscuits until fine. Melt the butter and add to the biscuits, processing until combined
- Press the biscuit mixture firmly into the lined pan and refrigerate for 30 minutes
- Meanwhile, soften the cream cheese then beat with the sugar and finely grated lime rind until smooth and combined.
- Beat in the eggs one at a time, then beat in the sour cream and lime juice.
- Pour the mixture over the base and sprinkle evenly with the blueberries and drizzle over the passionfruit pulp. Bake for 35 minutes, or until set
- Turn off the oven and cool with the door ajar, then refrigerate overnight, or for at least 3 hours. Cut into squares and serve.
It does take some forward planning to make this blueberry passionfruit cheesecake slice but your actual hands-on time is pretty low. It keeps well for a few days in the fridge which makes it perfect for parties as the hard work is done in advance.
I love the bursts of sweetness from the blueberries which help to cut through the creamy cheesecake. I used fresh blueberries which hold their shape a little better, so maybe aren’t quite as pretty. Given they’re so abundant and cheap at the moment it seemed silly not to use them though!