Mary Berry Passion Fruit & Orange Cheesecake Recipe

This passion fruit and orange cheesecake is a bright, creamy baked cheesecake with a buttery biscuit base and a glossy tropical topping. The filling is smooth and gently set, with fresh citrus zest and tangy passion fruit running through every bite. It’s very doable for a confident beginner as long as you take your time with cooling, and it looks stunning with minimal decorating. Total time is about 6 hours 30 minutes, including chilling.

Ingredients

For the Biscuit Base

200g digestive biscuits
100g unsalted butter, melted
1 tbsp caster sugar (optional, for a slightly sweeter base)
Pinch of fine salt

For the Passion Fruit & Orange Filling

600g full-fat cream cheese, at room temperature
150g caster sugar
2 tbsp plain flour
3 large eggs, at room temperature
150ml sour cream or crème fraîche
Finely grated zest of 1 large orange
2 tbsp orange juice
Pulp of 3 passion fruits (about 6 tbsp)
1 tsp vanilla extract
Pinch of fine salt

For the Passion Fruit Topping

Pulp of 6 passion fruits (about 120ml)
75g caster sugar
1 tbsp orange juice
1½ tsp cornflour
1 tbsp cold water
Optional: orange segments or curls of orange zest, to decorate

How to Make Mary Berry Passion Fruit & Orange Cheesecake

Prepare the oven: Preheat the oven to 160°C (140°C fan). Place a shelf in the middle of the oven for even baking.
Prepare the tin: Grease the sides of a 23cm springform tin and line the base with baking parchment. Wrap the outside of the tin in two layers of foil to help prevent any butter leaking during baking.
Make the biscuit base: Crush the digestive biscuits into fine crumbs (a food processor is easiest, or use a rolling pin and a bag). Stir in the melted butter, caster sugar (if using), and salt. Tip into the tin and press down firmly into an even layer. Chill in the fridge while you make the filling.
Mix the filling (low and slow): In a large bowl, beat the cream cheese until smooth. Add the caster sugar, flour, vanilla, and salt, then mix again on low speed until combined. Scrape down the bowl so you do not get any lumps.
Add the eggs: Beat in the eggs one at a time, mixing just until each egg disappears into the mixture. Overbeating adds air, which can lead to cracks and a slightly puffy texture.
Flavour it: Fold in the sour cream (or crème fraîche), orange zest, orange juice, and passion fruit pulp. The mixture should look glossy and thick.
Bake: Pour the filling over the chilled base and level the top. Sit the tin on a deep baking tray (handy for stability and any drips). Bake for 50 to 60 minutes until the edges are set and the centre still has a gentle wobble when you nudge the tin.
Cool gradually: Turn the oven off, open the door slightly, and leave the cheesecake inside for 1 hour. This slow cooling step makes a big difference for a smooth, uncracked top.
Chill: Remove from the oven, cool to room temperature, then chill for at least 4 hours (overnight is best) until fully set.
Make the passion fruit topping: In a small pan, heat the passion fruit pulp, caster sugar, and orange juice until the sugar dissolves and the mixture is steaming. Mix the cornflour with the cold water, whisk it into the pan, and cook for 30 to 60 seconds until thickened and glossy. Cool to room temperature.
Assemble and slice: Spoon the cooled topping over the chilled cheesecake and return to the fridge for 30 minutes to set. Unclip the tin, transfer to a serving plate, and slice with a hot, clean knife for the neatest finish.

Tips

Why did my cheesecake crack on top?

Cracks usually come from too much air in the mixture or a quick change in temperature. Keep the mixer speed low, stop mixing as soon as everything is combined, and cool the cheesecake gradually in the switched-off oven with the door slightly ajar.

How do I stop a soggy or greasy biscuit base?

Press the crumbs firmly so the base holds together, and chill it while you make the filling. Wrapping the tin in foil helps, too, because it stops butter escaping and reduces the chance of the base softening during baking.

How do I know when baked cheesecake is done?

Look for set edges and a centre that still wobbles like set jelly, not like liquid. It will continue to firm up as it cools and chills. If you bake until the centre is completely solid, the texture can turn dry.

How can I get clean slices for serving?

Chill thoroughly, then use a large sharp knife dipped in hot water. Wipe the blade dry between slices. It sounds fussy, but it gives bakery-neat portions.

Serving Suggestions

Serve with a spoonful of softly whipped cream and extra passion fruit pulp.
Add a few orange segments (or candied orange peel) for a brighter citrus finish.
Pair with fresh berries to balance the tropical tang.
Enjoy with coffee or a pot of Earl Grey for a classic British dessert moment.

Storage

Room Temperature

Because this is a dairy-based dessert, keep it out at room temperature for no more than 1 to 2 hours, then return it to the fridge.

Refrigerator

Store covered in the fridge for up to 4 days. For the freshest flavour, keep it in the tin (or in a cake container) so the topping stays glossy and the cheesecake does not pick up fridge smells.

Freezing

Freeze the cheesecake without the topping for the best texture. Wrap slices tightly in cling film, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add freshly made topping before serving.

Nutrition

Calories: 465 kcal
Carbohydrates: 34 g
Protein: 7 g
Fat: 34 g
Saturated fat: 19 g
Sodium: 320 mg

Disclaimer: Nutrition values are estimates and can vary depending on ingredients and portion sizes.

FAQs

Is this Mary Berry passion fruit and orange cheesecake baked or no-bake?

This version is a baked cheesecake. Baking gives a smoother, more sliceable set and a richer texture, while the slow cooling helps keep the top neat.

Can I use bottled passion fruit juice instead of fresh passion fruit?

Yes, you can, especially for the topping. Choose an unsweetened juice if possible and taste before adding all the sugar. For the filling, fresh pulp gives the best flavour and the signature crunch from the seeds.

What size tin should I use for this cheesecake?

A 23cm (9-inch) springform tin is ideal. If you use a 20cm tin, the cheesecake will be deeper and may need an extra 5 to 10 minutes baking time.

Can I make this cheesecake the day before?

Yes, and it is actually better made ahead. Chill overnight so the filling sets fully and the flavour develops. Add the topping either the night before or the morning you plan to serve it.

Why is my cheesecake lumpy and how do I fix it next time?

Lumps usually mean the cream cheese was too cold. Let it come fully to room temperature, beat it smooth before adding anything else, and scrape down the bowl often. If you still see small lumps, pass the mixture through a sieve before adding eggs.