Bursing with blueberries and topped with tart passionfruit, this fruity cheesecake slice is the ideal flavour combo for a delightful morning tea treat.
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Ingredients
Method
1.Preheat oven to 150°C/300°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan; refrigerate 30 minutes.
3.Beat cream cheese, sugar and rind in medium bowl with electric mixer until smooth. Beat in eggs, one at a time, then sour cream and juice.
4.Pour mixture into pan; sprinkle with blueberries, drizzle with passionfruit pulp. Bake about 35 minutes or until set. Cool in oven with door ajar. Refrigerate 3 hours or overnight before cutting into squares.
5.Store squares in an airtight container in the fridge for up to 2 days.
We used granita biscuits for this recipe. Canned or fresh passionfruit pulp can be used.
Note
