There's something particularly satisfying about a good cheesecake, and our new Passion Fruit Cheesecake brings a fresh, vibrant finish to the table at The Glasshouse.
One of the desserts on our newly launched seasonal menu, this baked cheesecake combines a buttery biscuit base with a smooth, creamy filling and the distinctive sweet-tart flavour of passion fruit.
For those who enjoy a little time in the kitchen, Chef David Rice is sharing his recipe, so you can watch him recreate this Glasshouse dessert and have a go at making it yourself at home.
Passion Fruit Cheesecake
Makes: One 10-inch cheesecake
Ingredients
For the biscuit base
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300g digestive biscuits
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135g butter, melted
For the cheesecake filling
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800g Philadelphia cream cheese
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300g sour cream
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160g caster sugar
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4 whole eggs
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2 egg yolks
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225ml cream
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1 tbsp vanilla extract
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150g passion fruit purée
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12g cornflour
Method
1. Prepare the base
Crush the digestive biscuits into fine crumbs and combine with the melted butter. Press the mixture firmly and evenly into the base of a 10-inch round cake tin. Place in the refrigerator to chill while you prepare the filling.
2. Make the cheesecake filling
In a large mixing bowl, beat the cream cheese, sour cream and caster sugar together until smooth and creamy.
Gradually add the whole eggs and egg yolks, mixing gently until incorporated.
Add the cream, vanilla extract, passion fruit purée and cornflour, and continue mixing gently until the filling is smooth. Avoid overmixing, as this can introduce too much air.
3. Bake
Preheat your oven to 150°C conventional / 135°C fan.
Pour the cheesecake filling over the chilled biscuit base, smoothing the top.
Bake for approximately 60–75 minutes, until the edges are set but the centre still has a slight wobble.
4. Cool and chill
Allow the cheesecake to cool completely before transferring it to the refrigerator.
Watch Chef David make it
Join Chef David Rice as he takes you through the recipe, sharing how to prepare this creamy passion fruit cheesecake from start to finish.
A taste of our new seasonal menu
As the days get colder, our new seasonal menu is filled with warming dishes and a few familiar favourites have returned.
Among the new additions is our Thai Red Duck Curry, Chicken & Pancetta Bagel and Asian Noodle Salad, while an old Pavilion favourite has made a welcome return - our Fish Tacos are back!
Whether you're inspired to try the recipe at home or would rather leave the baking to our chefs, we'd love to welcome you to The Glasshouse. View the menu or book a table on our website.