Make Ahead and Storing
This is the perfect make ahead cheesecake as it’s ideal to make it today to serve tomorrow (or the next day). It keeps very well stored in the fridge (covered) for 4-5 days.
Ingredients
Crust:
▢28 Golden Oreo Cookies
▢⅓ cup Butter (75g) Melted
Cheesecake:
▢16 ounces Cream Cheese (450g) Full Fat, Brick Style, Softened
▢⅓ cup Sour Cream (80g) Full Fat
▢1 cup Powdered Sugar (120g)
▢1 teaspoon Vanilla Extract
▢1 cup Heavy Cream (240ml) Cold
Topping:
▢1 ¼ cups Passion Fruit Pulp (250g) With Seeds*
▢⅓ cup White Granulated Sugar (66g)
▢½ Tablespoon Lemon Juice Freshly Squeezed.
Instructions
Springform Pan:
Flip the base of an 8-inch round springform pan so that there is no lip on the bottom of the pan.
Spray it with non-stick spray and line the bottom with a square sheet of parchment paper and clip it in. There is no need to trim the parchment paper to fit. Simply place the square sheet of parchment over the bottom of your springform pan and clip in the sides.
Then line the sides of the springform with strips of parchment paper. This is optional, if you just use non stick spray it usually works fine, but if you also line the sides with strips of parchment then it is really foolproof and the cheesecake won’t stick at all.
Crust:
Add Golden Oreo cookies to your food processor and process them into crumbs.
Add melted butter and process again so that all the crumbs are coated with butter. Transfer the crumbs to your prepared springform pan and use the base of a glass or the bottom of a measuring cup to press down on the crust from the top so that you pack it in tightly and make the top of the crust nice and smooth.
Place the crust into the freezer to set while you prepare the filling.
Cheesecake:
Add softened cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.
Add heavy cream and beat in until thickened and smooth.
Spread the filling over the cookie crust and smooth it down evenly.
Place into the fridge to set for 6-8 hours or overnight.
Topping:
Cut the passion fruits in half and scoop out the centers. Add the passion fruit pulp and seeds, white granulated sugar and lemon juice to a saucepan and heat it on medium heat, stirring regularly.
Bring it to a simmer and then leave it to simmer (gentle bubbles on top and along the sides) for 15 minutes, stirring occasionally until thickened and reduced.
Remove from the heat, and let it cool for 30 minutes at room temperature, then transfer it to a bowl, cover and refrigerate for 2 to 3 hours or overnight. It will thicken more as it cools.
When the cheesecake has set, use the parchment paper overhang at the bottom of the springform pan to easily slide the cheesecake from the springform pan onto your cake stand and then remove the parchment paper.
Pour the passion fruit topping over the top of the cheesecake and smooth it over the top.
Slice and serve.
