I have mentioned previously that I don't have much of an affiliation with Cheesecake, and Food Critic Andrew is a Cheesecake traditionalist (baked please, no topping frippery such as fruits) so you might find it odd that I have chosen to make this particular beast....and you know what? - I made this chiefly based on looks alone. Lucky I have workmates who devoured this one! I am told that is was absolutely delicious, so of course you absolutely must make it. I am not sure where it comes from, my colleague Stacey might enlighten us in the comments (or, if you happen to be the author of the recipe book in question, please let us know). Stacey scanned the recipe and sent it to me with a request for some baking.
I have made a few changes to the original recipe. I added more butter to the base (as I thought the original ingredients might make it a bit dry), and omitted the lime zest (couldn't be bothered, honestly) and the cooking time was far longer than I expected. Though be honest, it did make me wonder whether the recipe had actually been tested prior to publishing. Anyhow...without further delay:
Blueberry and Passion fruit cheesecake slice
250gm Marie (or other plain) biscuits
125gm butter, melted
500gm softened cream cheese
3/4 cup caster sugar
1/2 cup sour cream (I ended up doing 1/4 cup sour cream, and 1/4 cup thickened cream, and I don't think the recipe suffered for it)
2 tbsp lime juice
1 cup frozen or fresh blueberries
1/4 cup passion fruit pulp (canned is fine)
1. Preheat oven to 150 degrees centigrade, and line a 20 x 30cm slice tin with baking paper (or grease, if you prefer.
2. Process the biscuits and add in the melted butter. Press into the slice tray, pressing down with the bottom of a glass tumbler. Refrigerate.
3. Mix cream cheese, caster sugar in a mixer, at medium speed until smooth.
4. Add eggs, one at a time, then add sour cream and lime juice.
5. Pour mixture over cooled base.
6. Sprinkle the blueberries over the top, then add the passion fruit pulp evenly.
7. Cook in oven for approximately 1 hour, or until set.
8. After cooling slightly, refrigerate overnight.
9. Cut into portions as you desire.