I love checking out delis – the cured meats, and local and imported products are sometimes irresistible.
I was at the fruit market yesterday when I noticed something special in the chiller section. Barambah Organic Natural Yoghurt is heavenly. It was recommended by a fellow foodie whose blog I love. Check her out here. Because this yoghurt isn’t homogenised, it still has the layer of cream on the top. It reminds me of when I was younger, and the milkman used to deliver the bottles of milk every morning. They, too, had a layer of cream on the top underneath the foil lid. We used to have to be quick to bring the bottles in, in the morning, to beat the magpies who used to peck a hole in the top of the foil!
I had some passionfruit in the fridge that I needed to use, so I decided to incorporate the passionfruit and the natural yoghurt in a baked cheesecake.
This cheesecake also has a light topping. It’s inspired by a cheesecake made by a colleague of my husband. She made a cheesecake and took it to work one day – my husband has been raving about it ever since! Here’s her recipe.
Passionfruit Yoghurt Cheesecake Recipe
- 200 grams of Butternut biscuits, roughly broken up
- 100 grams of Butter, melted
- 500 grams of Cream Cheese, at room temperature
- 3 Eggs
- 1/3 cup Caster Sugar
- 250ml Natural Yoghurt
- 1/3 cup Passionfruit Pulp (around 3 large Passionfruit)
6 steps to make the cheesecake recipe:
- Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit. Grease a 20cm springform cake tin.
- Place the biscuits in a food processor and pulse until smooth, fine crumbs. Add the melted butter, and mix until combined. Press the crumbs onto the base and sides of the cake tin. (I use the flat base of a glass to make the crumbs flat and even.) Chill in the fridge.
- Process the cream cheese in the food processor until smooth. Add the caster sugar, and continue processing.
- Add the eggs, one at a time, and process until smooth. Stir in the natural yoghurt and the passionfruit pulp.
- Pour the mixture onto the base, and place the cake tin on a baking tray in the oven for 50 minutes, or until the cheesecake is cooked ( it should still have a slight wobble in the centre when the tray is jiggled).
- Turn the oven off, and leave the cheesecake inside for approx 20 minutes. Open the oven door and leave the cheesecake inside to cool further. Remove from oven and chill. ( It is important to let the cheesecake cool slowly – otherwise it will form cracks on the top)
- 1/2 cup Water
- 1/2 White Sugar
- Zest of 1/2 Lemon
- 1/4 cup Passionfruit Pulp
- 100ml Natural Yoghurt
- 1 Tbsp Icing Sugar
2 steps to make the topping recipe
- Combine the water and sugar in a small saucepan and stir over low heat until the sugar has dissolved. Boil for approx 5 minutes, or until the syrup has thickened slightly. Add the lemon zest and cook for a further 2 minutes. Stir in the passionfruit pulp. Cool
- Combine the natural yoghurt and icing sugar and stir until smooth. Spread this on top of the cheesecake. Drizzle the syrup over the top. Chill for 30 minutes, then serve.