Citrus cheesecake with passionfruit topping

Sweet, rich and creamy with just the right amount of zest, this cheesecake filling sits atop a crumbly biscuit base for the perfect pairing of textures.

  • 2 hrs cooking
  • Serves 10
  • Print
Citrus cheesecake with passionfruit topping


  • 200 cup digestive biscuits
  • 100 gram butter, melted
  • 4 eggs, separated
  • 1 cup (220g) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 2 teaspoon finely grated lime rind
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (125ml) orange juice
  • 1 tablespoon (4 teaspoons) gelatine
  • 1/3 cup (80ml) water
  • 500 gram cream cheese, softened
  • 300 millilitre thickened cream, softly whipped
  • 1 teaspoon vanilla extract
Passionfruit topping
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) water
  • 1/3 cup (80ml) fresh passionfruit pulp
Candied citrus rind
  • 1 lemon
  • 1 orange
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) water


  • 1
    Lightly spray a 24cm springform pan with cooking oil spray.
  • 2
    Process biscuits until fine; transfer to a bowl. Stir in butter. Press mixture evenly over base of prepared pan; chill while preparing filling.
  • 3
    Combine egg yolks, sugar, rinds and juices in a large heatproof bowl. Whisk over a pan of simmering water about 10 minutes, or until thickened slightly. Remove from heat.
  • 4
    Sprinkle gelatine over water in a small heatproof jug, then stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whisk into egg mixture.
  • 5
    Beat cream cheese in a medium bowl with an electric mixer until smooth. Gradually add egg yolk mixture, beating well between additions, until well combined.
  • 6
    Cover; chill 30 minutes, or until mixture starts to thicken and set around edges.
  • 7
    Beat egg whites in a clean, small bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture in two batches, then fold in combined whipped cream and vanilla.
  • 8
    Pour over biscuit base; smooth top. Cover cheesecake loosely with plastic wrap; refrigerate overnight.
  • 9
    To make passionfruit topping, combine sugar and water in a small pan; stir over low heat until dissolved. Boil, without stirring, about 10 mintues, or until mixture is reduced to 1/3 cup (80ml). Stir in pulp; cool.
  • 10
    To make candied citrus rind, remove rind from lemon and orange using a vegetable peeler; slice into long, thin strips. Combine sugar and water in a medium saucepan; stir over low heat until sugar is dissolved. Add rind; boil, uncovered, about 5 minutes, or until rind is tender and syrup is very thick. Drain.
  • 11
    Just before serving, pour passionfruit topping over cheescake. Top with candied citrus rind.

More From Women's Weekly Food