Citrus-Passion Cheesecake – The Perfect Easter Birthday Cake

Looking to dazzle your guests this Easter? This Passion Fruit and Lemon Cheesecake is the perfect blend of tangy citrus and tropical sweetness. It’s not just a treat for the taste buds but also a feast for the eyes!

Picture This:

A luscious, creamy cheesecake infused with zesty lemon and exotic passion fruit, all atop a buttery Digestive biscuit crust. Crowned with a delicate sugar fondant and adorned with a faux daffodil flower, this dessert is as stunning as it is delicious.

You Might Need:

• 9- or 10-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Citrus zester
• Spatula
• Rolling pin (for fondant)

Ingredients:

For the Crust:

• 10.5 ounces (about 30) Digestive biscuits
• 9 tablespoons unsalted butter, melted

For the Filling:

• 2 lemons (zest and juice)
• 1/8 cup freshly squeezed lemon juice
• 2 cups cold milk
• 1 packet (approx. 4 servings) instant vanilla pudding mix
• 3 large egg whites
• 3 ripe passion fruits
• 1 2/3 cups heavy whipping cream, divided
• 1/2 cup granulated sugar
• 7 ounces cream cheese, softened

For the Decoration:

• Yellow sugar fondant
• Powdered sugar (for dusting)
• Faux daffodil flower(optional)

Instructions:

1. Prepare the Crust:
   • Crush the Digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
   • In a bowl, combine the biscuit crumbs with melted butter until evenly moistened.
   • Press the mixture firmly into the bottom of a 9- or 10-inch springform pan lined with parchment paper.
2. Prepare the Filling:
   • Zest the lemons and set aside.
   • In a mixing bowl, whisk together cold milk and instant vanilla pudding mix until it thickens.
   • In another bowl, beat egg whites until stiff peaks form.
   • Scoop out the pulp from the passion fruits into a small bowl.
   • In a large bowl, whip 1 2/3 cups of heavy cream until soft peaks form.
   • Gently fold the whipped cream, lemon zest, lemon juice, prepared vanilla pudding, softened cream cheese, granulated sugar, and passion fruit pulp together until smooth.
   • Carefully fold in the beaten egg whites until fully incorporated.
3. Assemble the Cheesecake:
   • Pour the filling over the prepared crust, smoothing the top with a spatula.
   • Place the cheesecake in the freezer for at least 5 hours, or until fully set.
4. Decorate:
   • Before serving, roll out the yellow sugar fondant to about 1/8-inch thickness.
   • Using the springform pan as a guide, cut a circle of fondant to fit the top of the cheesecake.
   • Gently place the fondant circle on top of the cheesecake.
   • Dust lightly with powdered sugar.
   • For an extra festive touch, adorn with a faux daffodil flower.

Serving Tips:

Remove the cheesecake from the freezer about 45 minutes before serving for a semi-frozen texture, or 1-2 hours for a fully thawed, creamy consistency. Store any leftovers in the refrigerator.

Final Thoughts:

This Passion Fruit and Lemon Cheesecake is a showstopper that’s sure to impress at any gathering. Its refreshing flavors and elegant appearance make it a perfect centerpiece for your Easter celebration. Happy baking!