It is tempting to eat this cheesecake before it is fully cooled, but I promise - it is 10 times better chilled! Allow a generous amount of time for preparation and cooling. Enjoy!
BASE
60g plain flour
30g self raising flour
50g unsalted butter
2Tb dextrose
grated zest from 1 lemon
2Tb lemon juice
FILLING
600g softened cream cheese
170g dextrose (and/or stevia to taste if preferred)
30g plain flour
125ml strained passion fruit
4 eggs
170ml pouring cream
Combine the flours, butter, dextrose and lemon zest. Add the lemon juice and knead until a dough forms (alternatively, pulse in a food processor). Cover with plastic wrap and refrigerate for one hour.
Meanwhile, preheat the oven to 180 deg. C. Grease a 22cm round spring form cake tin.
Roll out pastry to 5mm thin. Roll the pastry around the pin, lift and ease it into the tin, pressing to fit, then trim the edges. Refrigerate for 10 mins. Bake for 15 mins or until golden. Remove from the oven and cool. Reduce the oven to 150 deg. C.
To make the filling, beat the cream cheese and dextrose using electric beaters until smooth. Add flour, and strained passion fruit and beat until combined. Add the eggs one at a time, beating well after each addition. Stir in the cream, then pour the mixture over the cooled base. Bake for one hour, or until the center is just firm to the touch (move the cheesecake to the lowest shelf of the oven for the last 10 mins to prevent over browning). COOL THE CHEESECAKE in the tin, before removing and serving in slices.