Passionfruit Cheesecake – a delicious recipe with natural sweetener I, water, egg yolks, passionfruit, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the lime juice, water and sweetener in a small pan and bring to the boil. Turn down to simmer, then whisk in the cornflour paste, whisking continuously for a few minutes until thickened. Remove from the heat then whisk in the passionfruit (scooped out of the shells), egg yolks and butter. Set aside.
2
Preheat the oven to 190 degrees C and grease and line a 20cm loose-bottomed cake tin. Put the dry ingredients in a bowl and stir well, then pour in the melted coconut oil, vanilla, egg and egg white, plus almond milk. Mix together until you have a dough-like texture, then press into the tin.
3
Bake for 10 minutes until starting to go golden. Remove from oven, pour over the passionfruit curd, and bake for a further 10-15 minutes, until set. Leave to cool, then keep in the fridge to chill.
209
kcal
Calories
10
g
Fat
20
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 limes large, 1/2 cup natural sweetener I used Truvia, 1/2 cup water 2 tbsp cornflour, mixed with cold water to make a thick paste, 3 egg yolks, and more.
Yes, Passionfruit Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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