Baked Cheesecake with Passionfruit Topping

Teena loves cheesecake, so for her Birthday this year, I made her this Baked Cheesecake with Passionfruit Topping.  We've decided to only make one cheesecake per year because after a week of eating a whole cheesecake between the two of us... it felt like we put on a few kgs.  Luckily, this year Teena's parents visited her for her Birthday and helped us eat it, so it wasn't so bad.  I had meant to get a few more pictures of the cake after it had been sliced, but it just didn't last long enough :)  This recipe is based on a recipe found here.

Ingredients
Crust
2 cups ground Arnotts Choc Ripple Biscuits
1/2 cup unsalted butter, melted

Filling
900g cream cheese, at room temperature
1 cup caster sugar
Juice from 1/2 lemon, strained
Finely grated zest of 1/2 lemon
2 tsp vanilla extract
4 eggs, separated
1/2 cup heavy cream

Passionfruit Topping
1 tbs cornflour
1/3 cup water
4-5 Passionfruit
1/4 cup caster sugar, extra


Preheat oven to 350 F/180 C. Lightly coat the bottom and sides of an 8-inch (20cm) springform pan with nonstick cooking spray.

To Make the Crust:
In a mixing bowl, combine the biscuit crumbs and the melted butter with a fork until evenly moistened. Spoon the biscuit mixture into the prepared pan and, using the bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Chill crust in refrigerator until ready to fill.

To Make the Filling:
Using an electric mixer, beat the cream cheese on low speed for 1 minute, until smooth and free of any lumps. Add the egg yolks, one at a time, and continue to beat slowly until combined, then beat in cream. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add the strained lemon juice, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Beat until well combined and the mixture is light and fluffy (the batter should be well combined but not overmixed).

Using clean electric beaters or a balloon whisk, whisk the egg whites in a medium bowl until soft peaks form. Using a large metal spoon, fold beaten egg whites into cream cheese mixture until just combined.

Pour the mixture into the chilled crust. Bake in preheated oven for 40 minutes, or until just set in the center. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to overnight to set.

To Make the Passionfruit Topping:
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set.