Serves 10

crumble

129g cold butter

65g brown sugar

160g cake flour

cheesecake base

267g cooked crumble

29g soft butter

32g white sugar

cheesecake

582g Philadelphia cream cheese

170g white sugar

123g sour cream

2.5 whole eggs

1 egg yolk

18g corn starch

115ml cream

zest from one lemon

1 vanilla pod

Glaze

7 passion fruit for puree

6g powdered gelatin

20ml of cold water

30g sugar

30ml bottled water

18g passionfruit seeds

1 drop yellow food colouring

1) Add all crumble ingredients into a mixer and mix until a crumb forms. Bake at 160°C on a baking sheet until dry and a nice, golden brown. 2) Line a 22-cm cake ring with aluminium foil, creating a base. Put all cheesecake ingredients into a mixer and mix for one minute or butter is no longer visible. Spread out onto the cake ring, pressing it down gently into an even layer. 3) For the cheesecake, place the sugar, cream cheese, eggs, sour cream, vanilla and lemon zest into the mixer. Mix on the lowest speed, scraping as necessary. Add cornstarch; scrape. Add cream; scrape. Strain through a fine chinoise. 4) Bake at 95°C for 79-90 minutes, or until the top does not stick to fingers when touched gently. Cool at room temperature for 30 minutes. Place in the fridge until chilled. 5) To prepare glaze, soak the gelatin powder in ice water for 4 minutes to dissolve. 6) To make the passion fruit puree, blend passion fruits and strain in a fine sieve. 7) In a pot heat the sugar, water and passion fruit puree to 80°C until the sugar dissolves. Add the gelatin water. 7) Add the passion fruit seeds and food colour. Cool to room temperature. 8) Pour glaze onto cheesecake.