Cheesecake with Passionfruit Topping

Passionfruit Cheesecake (Image: Trisha Haddock)
Passionfruit Cheesecake (Image: Trisha Haddock)

When I was young, I remember watching my mother make delicious cheesecake. I never saw her follow a recipe, so I thought she invented the recipe herself.

One day, she revealed to me where the recipe originally came from It was written on a Philadelphia brand cream cheese box. This cheesecake recipe is easy to make and an easy way to make new friends.

After knowing where the recipe came from, I wondered: “Where did the first Cheesecake recipe originate?” Surprisingly, the cheesecake was created in 2,000 B.C. on the Greek island of Samos. As a kind gesture, Greek brides were known to make a cheesecake as their wedding cake.

During the Olympic Games in 776 B.C., cheesecake was served to the Olympians to give them the stamina to finish their competitions. This cheesecake would have been made from flour, wheat, honey, and cheese. It would have been baked and the recipe would have been simple to follow.

After the Romans conquered Greece, changes occurred to the recipe due to the Roman practice of adding eggs to ingredients. As the Roman Empire expanded throughout Europe, so did the cheesecake.

The people of England also experimented with different ways of making cheesecake. Henry VIII’s cook was known to serve a cheesecake made from pieces of cheese soaked and then strained and combined with eggs, sugar, and butter.

Europeans immigrating to America brought the cheesecake recipe with them. William Lawrence, an American dairyman trying to make a particular French cheese called Neufchatel, accidentally made cream cheese instead. In 1880, Lawrence packaged his cream cheese and named it Philadelphia. The Phoenix Cheese Company of New York bought his company in 1903, along with the Philadelphia trademark. And in 1928, Kraft Foods purchased it and still produces their Philadelphia Cream Cheese brand today.

That special sweet, smooth, creamy texture we all love in our cheesecake was actually created by James L. Kraft in 1912. Kraft discovered how to pasteurize cheese, which is used in many different types of cream cheese recipes, including my favorite.

Cheesecake with Passionfruit Topping

This recipe has passionfruit as a topping; however, if you prefer another fruit, replace passionfruit with your desired topping. Your delish cheesecake can be served after any main meal with an uplifting sweet drink or your favorite cup of tea or coffee.

Items that you will need include:

  • A cake pan that is round with a clip that allows it to be separated from its base
  • A pen
  • A pair of scissors
  • One roll of greaseproof paper
  • A rolling pin or food processor
  • An electric mixer
  • A large spoon
  • A spatula

Items and ingredients that you will need. (Image: Trisha Haddock)


  • 1 can of 397 g sweetened condensed milk
  • 1 block of 250 g Philadelphia brand cream cheese cut into small squares
  • 3 lemons, juiced and strained
  • 16 to 18 crushed Granita biscuits or sweet plain biscuits
  • 6 oz of melted butter
  • 1/4 cup caster sugar
  • 1 tsp of ground cinnamon
  • A couple of small drops of vanilla essence
  • 300 ml of thickened cream
  • 3 passion fruit or your topping of choice



Using an electric mixer, combine the cream cheese, lemon juice, and condensed milk. (Image: Trisha Haddock)


Scrape the sides down as the mixture is being beaten, as it will thicken up quickly. Put the mixture into the refrigerator while you make the biscuit base. (Image: Trisha Haddock)


To make the base, use a food processor or rolling pin to crush 16 to 18 biscuits. If using a rolling pin, place the biscuits between two small or one long sheet of greaseproof paper. (Image: Trisha Haddock)


When crushing the biscuits, make sure the crumbs don’t slide out of the paper. (Image: Trisha Haddock)


Next, put the crushed biscuits into a bowl with lemon juice, cinnamon, and melted butter. Stir until the ingredients are combined and stick together. (Image: Trisha Haddock)


Place a sheet of greaseproof paper under the base of the pan and draw a circle around it and cut it out. (Image: Trisha Haddock)


Put the sides back on the pan and place the paper circle on the bottom. (Image: Trisha Haddock)


Scoop spoonfuls of biscuit mixture onto the base of the pan. Press the mixture down flat with a spatula until it completely covers the base. (Image: Trisha Haddock)


Scoop the cream cheese, lemon juice, and condensed milk mixture from the refrigerator into the pan on top of the biscuit base. (Image: Trisha Haddock)


Spread the mixture around the pan with the back of a large spoon, completely covering the biscuit base, then place it in the refrigerator. (Image: Trisha Haddock)


Pour the thickened cream, sugar, and vanilla essence into a bowl ready to be whipped with a mixer. (Image: Trisha Haddock)


When the beaters create ripples in the cream mixture, it’s ready. (Image: Trisha Haddock)


Scoop and smooth the cream mixture over the cheesecake mixture from the refrigerator and scoop the passion fruit into a small bowl. (Image: Trisha Haddock)


Gently drop the passionfruit over the cheesecake. If you want to use another type of fruit, display it in a pattern over the cheesecake. (Image: Trisha Haddock)


Place the completed cheesecake in the refrigerator overnight to set. (Image: Trisha Haddock)

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