Passionfruit Cheesecake Twice Baked
You’ll want to start by baking off a pack of our Bake at Home croissants and letting them cool while you prepare the other elements.
150g thickened cream
340g cream cheese
50g white sugar
30g sour cream
1 tsp lemon juice
1/2 tsp vanilla essence
80g passionfruit pulp or to taste
Whip thickened cream until it forms firm peaks. Refrigerate.
Combine cream cheese, white sugar, sour cream, lemon juice and vanilla essence in a separate bowl and mix until soft. Remove whipped cream from fridge and gently fold into the cheese mixture, ensure all ingredients are incorporated. Graduating stir through the passionfruit pulp and place back in fridge until ready to serve.
125g icing sugar
10g passionfruit pulp with seeds
Combine icing sugar and passionfruit pulp, mixing to incorporate. Add extra icing sugar to make your icing thicker or extra pulp for flavour.
Preheat the oven to 180-200°C (fan forced or convection) for 30 minutes.
Slice croissant lengthwise, forming a top and bottom. Spread passionfruit pulp across the bottom half, followed by a generous helping of cheesecake mix.
Lid the croissant and place on an oven-safe baking sheet, baking for 8 minutes.
Allow croissant to cool. Spoon cheesecake mix on top of cooled croissant and pour over passionfruit icing. Top with fresh berries and enjoy!