150g plain digestive biscuits
80g melted butter, plus extra for greasing pan
1/4 tsp cinnamon
500g cream cheese, at room temperature
180g caster sugar
25g plain flour
200mL sour cream
150g passionfruit pulp, strained
Juice of 1 lemon
1 1/2 tsp vanilla extract
3 whole eggs
Passionfruit pulp for garnish (optional)
Preheat the oven to 180C. Use brush to grease the sides of a 20cm springform pan. Remove the base from the tin and cover with a large, double sheet of aluminium foil. Clip the base back into the tin, and then fold the excess foil up around the outside.
Pulse the biscuits in a food processor until they form a rough crumb. Transfer to a bowl and stir through the spices before pouring in the melted butter. Mix the butter through, ensuring all the biscuits are coated, then press the mixture into the base of the tin so it has a smooth, even surface. Bake for 10 minutes then allow to cool slightly.
To make the filling, place the cream cheese into the food processor and blitz until smooth. Add the sugar and flour and pulse until combined. Add the lemon juice and vanilla then, with the processor running on low speed, add the eggs one at a time, processing until just combined. Fold in the strained passionfruit pulp by hand.
Pour the cheesecake mixture on top of the cooled biscuit base. Place the pan inside a large roasting tin. Pour boiling water into the roasting tin until it reaches halfway up the side of the springform tin. Place in the oven and cook for 10 minutes before reducing the temperature to 140C. Cook for a further 50 – 60 minutes or until set with a slight wobble. The top will not drastically change colour. Turn the oven off, open the door slightly and leave the cheesecake inside until cool. Remove from the tin only once cool and then refrigerate, ideally overnight to set completely.
Pour fresh passionfruit pulp on top of cheesecake before serving if desired.