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Make this creamy, decadent dessert today.

Cheesecake is the easiest cake to make. It can be mixed in minutes with an electric mixer. My basic cheesecake is dense, creamy, and tangy. It consists simply of cream cheese, sour cream or crème fraîche, fresh lemon juice, sugar or condensed milk, eggs, and vanilla extract. Some cheesecake recipes include flour or cornstarch to help firm them up, but I prefer to let the eggs do all the thickening rather than add a starch, which would produce a slightly denser texture.

When you do finally remove the cake from the oven, the center will still be jiggly. Don’t panic; that’s the way it should be. After several hours in the refrigerator, it will firm up and be ready to unmold. The cheesecake will keep nicely for up to one week in the refrigerator but I doubt it will last that long.

Serves 8


150g / 5oz speculoos biscuits, crushed
75g / 5 tablespoons butter, melted
400g / 14oz cream cheese, at room temperature (type Philadelphia or St Moret)
100ml / 1/3 cup crème fraîche
1 tin of sweetened condensed milk (lait concentré sucré)
3 eggs, at room temperature
1 teaspoon vanilla extract
Juice of 1 lime
Pulp of 6 passion fruits
2 tablespoons honey


Preheat the oven to 180C / 360F
Butter the sides and base (and line base with non-stick baking paper) of a 20cm / 8″ springform cake pan
Mix the crushed biscuits with the melted butter in a bowl until evenly moistened
Press the mixture into the bottom of the pan
Use the back of a spoon to spread and press firmly
Place in the refrigerator
Using an electric beater, beat the cream cheese and cream together until smooth
Add the condensed milk
Add the eggs one at a time, beating well
Add the vanilla extract
Mix the lime juice with the half the passion fruit pulp and add to mixture
Mix thoroughly
Pour this mixture onto the base
Bake for 25 to 30 minutes
Allow to cool completely Mix the remaining passion fruit pulp with the honey and pour over the top of the cheesecake
Place in the refrigerator for at least 6 hours before removing from the springform pan