Passion Fruit and Ginger Cheesecake

What a delight this was. Reminiscent of a porn star martini but in a cheesecake. Creamy, indulgent and bursting with tropical passion fruit flavour. Everyone who had a slice raved on about it and couldn’t believe how delicious it was. They all had a slice after scones with clotted cream and jam! A great dessert to serve up over Christmas. Just make it the day before for ease. If you don’t make it you’re seriously missing out. I’m off to polish my trumpet!


300g ginger biscuits

600g cream cheese

2 teaspoons vanilla extract

100g butter

100g icing sugar

100g single cream

2 passion fruits to decorate


Start by greasing and lining an 8″ loose bottomed cake tin.

Wrap your biscuits in wax wrap and bash into pieces with a rolling pin, You can do this by blitzing in a food processor if you prefer.

Melt your butter in a large saucepan over a low heat and stir in your ginger biscuit crumbs. Mix to ensure they all get coated in the butter.

Transfer them to your cake tin and press down to make a firm base.

Pop in the fridge while you mix up your cheesecake topping.

In a large bowl beat together your cream cheese, vanilla and icing sugar. When all your ingredients are smooth and creamy spoon onto your cheesecake base and allow to set in the fridge. I leave mine overnight.

Slide out your cheesecake from the tin and leave on the metal base and set on your desired serving plate.

Cut your passion fruits in half and drizzle over the pulp to decorate.