This Mary Berry Passion Fruit & Orange Cheesecake is a beautifully balanced dessert with a creamy, smooth filling and a bright citrus finish. The rich cheesecake contrasts perfectly with the sharpness of passion fruit and the sweetness of orange, creating a refreshing yet indulgent treat. It’s a straightforward bake with simple steps, making it ideal for both beginners and experienced home bakers. Allow around 30 minutes of preparation and chilling time of at least 4 hours for best results.
Ingredients
For the Base
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Filling
- 500g full-fat cream cheese
- 100g caster sugar
- 300ml double cream
- Zest of 1 orange
- 3 tbsp fresh orange juice
- Pulp of 3 passion fruits
- 1 tsp vanilla extract
- 2 tsp powdered gelatine (or 2 gelatine leaves)
- 3 tbsp warm water
For the Topping
- Pulp of 2 passion fruits
- 1 tbsp icing sugar
- Orange zest, for garnish
How to Make Mary Berry Passion Fruit & Orange Cheesecake
- Prepare the base: Mix the crushed digestive biscuits with melted butter until evenly coated. Press firmly into the base of a 20cm springform tin. Chill in the refrigerator for 30 minutes to set.
- Prepare the gelatine: Sprinkle the gelatine over warm water and stir until dissolved. Set aside to cool slightly.
- Make the filling: In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the orange zest, orange juice, vanilla extract, and passion fruit pulp, mixing well.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture.
- Add gelatine: Stir the dissolved gelatine into the mixture, ensuring it is evenly combined.
- Assemble the cheesecake: Pour the filling over the chilled base and smooth the top. Return to the fridge and chill for at least 4 hours or until fully set.
- Prepare the topping: Mix passion fruit pulp with icing sugar and spoon over the set cheesecake. Garnish with orange zest before serving.
Tips
How do I get a smooth cheesecake filling?
Ensure the cream cheese is at room temperature before mixing, and beat until completely smooth before adding other ingredients.
Why didn’t my cheesecake set properly?
This usually happens if the gelatine was not fully dissolved or evenly mixed. Make sure it is smooth and slightly cooled before adding.
Can I make this without gelatine?
Yes, you can use a vegetarian setting agent or make a baked version instead, though the texture will differ slightly.
How do I prevent a soggy base?
Press the biscuit base firmly and chill it well before adding the filling to help it hold together.
Serving Suggestions
- Serve chilled with extra fresh passion fruit on top
- Add a dollop of whipped cream for extra indulgence
- Pair with a light citrus coulis
- Enjoy with a cup of tea or coffee
Storage
At Room Temperature
Not suitable for room temperature storage. Serve straight from the fridge.
In the Refrigerator
Store covered in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness.
Freezing
Freeze without the topping for up to 2 months. Thaw overnight in the fridge and add fresh topping before serving.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 32g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Sodium: 220mg
These values are approximate and may vary depending on ingredients used.
FAQs
Can I use bottled passion fruit juice?
Fresh passion fruit is best for flavor and texture, but bottled juice can be used in a pinch. Reduce the quantity slightly as it is more concentrated.
Can I make this cheesecake ahead of time?
Yes, it is ideal for making a day in advance as it needs several hours to set properly in the fridge.
What tin size works best?
A 20cm springform tin gives the perfect depth and structure for this cheesecake.
Can I substitute orange with lemon?
Yes, lemon can be used instead of orange for a sharper citrus flavor that pairs well with passion fruit.
Mary Berry Passion Fruit & Orange Cheesecake Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
slices30
minutes270
minutes420
kcalA creamy no-bake cheesecake infused with fresh orange and topped with tangy passion fruit for a refreshing and elegant dessert.
Ingredients
200g digestive biscuits
100g unsalted butter, melted
500g cream cheese
100g caster sugar
300ml double cream
Zest of 1 orange
3 tbsp orange juice
5 passion fruits
1 tsp vanilla extract
2 tsp gelatine
3 tbsp warm water
Directions
- Mix crushed biscuits with melted butter and press into a tin. Chill.
- Dissolve gelatine in warm water and set aside.
- Beat cream cheese and sugar until smooth.
- Add orange zest, juice, vanilla, and passion fruit pulp.
- Whip cream and fold into mixture.
- Stir in gelatine and mix well.
- Pour over base and chill until set.
- Top with passion fruit and serve.
Notes
- Use full-fat cream cheese for best texture.
- Chill thoroughly before slicing.
