250g cream cheese, room temperature
90g butter, room temperature
120g flour
5 eggs, separated
125ml milk, room temperature
60ml passionfruit pulp
110g caster sugar
icing sugar, to dust
Preheat your oven to 140℃ and line a 22cm cake tin with baking paper. If you are using a loose-bottom tin you have to wrap the bottom and sides with tin foil to waterproof it.
Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment.
Cream together on a high speed and scrape down in between mixing.
Add the flour and mix on low speed until combined.
Add the egg yolks and mix again.
Drizzle in the milk with the mixer running.
Now do the same with the passionfruit pulp.
Set the mixture aside.
Add the egg whites to a large bowl and whisk to soft peaks.
Add the caster sugar a spoonful at a time until all is incorporated.
Now for the whites into the batter in three batches, with a spatula.
Spoon the batter into the prepared cake tin and place it in a roasting tin.
Pour very hot water into the roasting tin so that it comes 2-3 cm up the sides.
Place in the oven and bake for 90 minutes.
Turn off the oven , open the oven door and stand the cake in the oven for 15 minutes.
Remove the cake from the roasting tin and cool on a cooling rack until warm.
Remove the cheesecake from the tin by inverting it on to a plate.
Remove the baking paper and invert back onto a serving plate.
Leave the cake to cool completely.
Dust the cake with icing sugar and slice to serve.
My Whisk and I 