Passionfruit Cheesecake Recipe - Creamy Baked Dessert with Biscoff Crust
Make this creamy passionfruit cheesecake with a crunchy Biscoff base. Perfect balance of tangy and sweet, topped with fresh passionfruit puree for an impressive dessert.
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Ingredients
- Lotus biscoff cookies, crushed into fine crumbs - 250g
- Brown sugar - 1 tablespoon
- Melted unsalted butter - 100g
- Full-fat cream cheese, brought to room temperature - 920g
- Granulated sugar - 150g
- Greek yogurt - 150g
- Pure vanilla extract - 2 teaspoons
- Seedless passionfruit puree - 150g, plus extra with seeds for topping
- Large eggs at room temperature - 4
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