Cheesecake-squares.jpg
egg speck textures
Snack / Dessert

Passionfruit Cheesecake Bars with Quail Eggs

  • Prep time: 25 minutes
  • Cook time: 35-40 minutes
  • Yields: 16 squares

Indulge in the delightful flavours of our Passionfruit Cheesecake Bars. These delectable treats feature a buttery graham wafer crust and a velvety cream cheese filling made with the richness of quail eggs. Top it off with swirls of luscious passionfruit pulp and you've got a winner! The tangy, exotic flavours of passionfruit complement the creamy smoothness of the cheesecake, leaving your taste buds craving for more!

Ingredients

    Graham cracker crust:

    • 2 cups Graham cracker crumbs

    • 1/2 cup butter

    • 1 tbsp sugar

    Passionfruit puree:

    • 1 cup passionfruit pulp

    • 1 tbsp cornstarch 

    Cream cheese filling:

    • 2 blocks cream cheese 

    • 1/2 cup sugar

    • 1 tbsp lemon juice

    • 1 tsp vanilla extract

    • 10 quail eggs

Instructions

Line an 8”x 8” pan with parchment paper.

Combine Graham cracker crust, butter and sugar together until the crumbs look hydrated and come together. Place in pan and press down towards the edge making sure to make the base even and set aside. 

For the cheesecake, preheat the oven to 425F. 

Prepare the passionfruit puree by mixing 1 tbsp of the passionfruit pulp with the cornstarch, whisking, making sure there are no lumps. Add the cornstarch mixture and the rest of the pulp to a small sauce pan and heat over medium heat, whisking constantly until the mixture thickens, around 10-15 minutes. Remove from the heat and let cool. 

Combine the cream cheese, sugar, lemon juice and vanilla extract in a large bowl and whisk with a hand blender until everything is well incorporated. Add the quail eggs and blend until well combined. Pour the cheesecake mixture into the prepared pan. Add passionfruit puree dollops and using a toothpick, swirl the passionfruit puree.

Place the cheesecake in the oven and bake for 5 minutes before turning the heat down to 275F and continue to bake for another 30 minutes. It will be ready when the cheesecake is poked with a toothpick and it comes out clean, or cheesecake is firm but a tiny bit wobbly in the centre. 

Remove from the oven and let cool completely before slicing. For best results, allow it to cool in the fridge overnight. 

Slice and enjoy!

Get fresh recipes right to your inbox!

Sign up for our email newsletter and keep those dishes coming.