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Passion Fruit Curd

Non-Bake Cheesecake

  • Ingredients for a 9 inch cake (12 generous portions)


    • 1/2 a large pack of digestive biscuits
    • A handful of dark brown sugar
    • 50g unsalted butter


    • 400g mascarpone
    • 1 pot / 284ml double cream
    • 200g caster sugar
    • Zest and juice of half a lemon
    • At least half a jar of Cherry Tree Passion Fruit Curd (more to taste!)
  • Method:

    1. Put the digestive biscuits into a bag and bash with a rolling pin into crumbs.
    2. Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits. If you find they are not well coated, melt more butter and add this.
    3. When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin and place in the fridge to cool.
    4. Whisk together the mascarpone, lemon zest and juice and caster sugar.
    5. Whisk the double cream in a separate bowl to form firmish peaks.
    6. Add the double cream to the cheese mixture, whisk until smooth.
    7. Pour the cheese mixture onto the biscuit base and smooth with a spatula.
    8. Put in the fridge for 1-2 hours.
    9. Smooth curd over the top of the cheesecake and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time. Keep Refrigerated

Passion Fruit Curd Cheesecake