Ingredients:

250g digestive biscuits
150g unsalted butter
225g caster sugar plus another 3 tablespoons for the base
2 tablespoons cornflour
750g cream cheese
6 large eggs (separated)
2 teaspoons vanilla extract
150ml double cream plus an optional amount for the topping
150ml sour cream
1/2 teaspoon salt
1 lemon
Icing sugar to dust

And the key ingredient:
Passionfruit preserve by single variety Co.

Method:

1. Mix together the crushed biscuits, melted butter and 3 tablespoons of sugar

2. Press into the base of a springform tin (24cm ideally)

3. Place in the fridge to set for an hour

4. Preheat oven to 170C and in a large bowl, mix together the rest of the sugar and the cornflour

5. Beat in the cream cheese, egg yolks and vanilla

6. Pour in both creams gradually while beating

7. Add salt and lemon zest

8. Whisk egg whites into stiff peaks and fold into the mixture

9. Place mixture onto the now set, chilled base from the fridge and bake the whole thing for 1 hour, keeping the oven door closed

10. Turn off heat and let the cheesecake sit for 2 more hours with the door still closed

11. Open the oven door and let rest for 1 more hour

12. Chill in the fridge for a few hours or overnight before serving

13. When ready to serve, whisk some double cream until semi set but easy enough to spread over the top of your cheesecake

14. Now for the star of the show! Take 1/2 a jar of our award-winning passionfruit preserve and warm gently in a pan on low heat while stirring. Once the preserve becomes a little runnier, blob on top of the cream and gently spread over the top using the back of a spoon