Brown Butter Cheesecake with Passionfruit Glaze

A smooth and creamy cheesecake with a rich, nutty crust and a bright, tangy passionfruit topping. The browned butter in the base adds a deep caramelised flavour, balancing the light, airy filling. Baked gently for a soft, custard-like texture, this cheesecake is finished with a simple passionfruit gel that sets into a glossy layer on top. The contrast of rich and tart makes this a standout dessert for any occasion.

Unlike traditional cheesecakes that can sometimes feel too heavy, this one stays perfectly balanced thanks to the addition of sour cream and lemon zest. The passionfruit topping cuts through the richness, bringing a refreshing finish to every bite. It’s simple to make yet impressive enough for a special gathering.

Why You’ll Love This Recipe

• Browned butter crust – A deeper, richer flavor than a standard biscuit base.
• Silky smooth filling – Creamy, luscious texture with just the right amount of tang.
• No water bath needed – A low and slow bake prevents cracks.
• Easy passionfruit topping – Just two ingredients for a bright, glossy finish.

Cheesecake Recipe

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Ingredients

Crust

• 250g Marie biscuits
• 140g browned butter

Filling

• 300g cream cheese, softened
• 150g sour cream
• 250g raw organic sugar
• Zest from 1 lemon
• 1.5 tbsp flour
• 1 tsp vanilla bean paste

Passionfruit Topping

• 1 can passionfruit pulp
• ½ tbsp cornflour (dissolved in a dash of water)

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Method

1. Make the crust

1. Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden and smells nutty. Remove from heat and let cool slightly.
2. Crush the Marie biscuits into fine crumbs using a food processor or a rolling pin.
3. Combine the crumbs with the browned butter, mixing until evenly coated.
4. Press the mixture firmly into the base of a lined springform pan. Chill in the fridge while you prepare the filling.

2. Prepare the cheesecake filling

1. Preheat the oven to 160°C (320°F).
2. In a large bowl, beat the softened cream cheese until smooth.
3. Add the sour cream, sugar, lemon zest, vanilla bean paste, and flour. Mix until just combined—don’t overbeat to avoid excess air in the batter.
4. Pour the filling over the chilled crust, smoothing the top with a spatula.

3. Bake

1. Bake for 45 minutes or until the center is just set with a slight wobble.
2. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool slowly. This prevents cracks from forming.
3. Once at room temperature, refrigerate for at least 4 hours, or overnight for best results.

4. Make the passionfruit topping

1. In a small saucepan, combine the canned passionfruit pulp with the dissolved cornflour.
2. Cook over medium heat, stirring continuously until the mixture boils and thickens.
3. Pour the passionfruit topping over the chilled cheesecake, spreading it evenly.
4. Return the cheesecake to the fridge for at least 1 hour to allow the topping to set.

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Tips & Tricks

• Use room-temperature ingredients – This ensures a smooth, lump-free filling.
• Avoid overmixing – Too much air in the batter can cause cracks.
• Cool gradually – Letting the cheesecake sit in the oven after baking prevents it from sinking.
• Chill thoroughly – The cheesecake texture improves after a full overnight chill.
• For a firmer passionfruit layer – Let the topping cool slightly before pouring it on.

This cheesecake is perfect for making ahead and storing in the fridge until serving.