Passionfruit Cheesecake

Pre-heat the oven to 180°C Fan/350°F/Gas 6 and line your 22 x 33 x 5cm (8½ x 13 x 2in) baking tray.

To make the base, beat together the butter and sugar in a large mixing bowl until well combined, then add the egg and mix together. Sift in the flour and salt and fold in until smooth. Spread into your lined tray using a spatula, making sure to get an even spread across the tray, right into the corners.

Bake for around 25 minutes, or until the base has a dark gold colour. It might rise up around the edges in places, but that creates a really nice crispy edge and helps to hold the cheesecake mix in place.

Meanwhile, to make the cheesecake mixture, beat together the cream cheese and sugar in a large mixing bowl until smooth, then add the eggs and vanilla and beat gently until emulsified. Add the passionfruit pulp, along with the lemon juice, and combine well. Sift in the flour and fold in, then add the coconut. Once that’s all combined, slowly pour in the milk and stir until you have a fully combined mixture.

Once your cooked base is out of the oven, pour the cheesecake mixture over the top and return to the oven for around 50 minutes, or until the top is set and slightly doming around the edges.

While the cheesecake is baking, make the syrup by mixing together the apricot jam and water in a small bowl. When the cheesecake comes out of the oven, brush the top with the syrup and sprinkle over a little desiccated coconut: the syrup helps the coconut stick.

Leave to cool in the tray before transferring to a chopping board before serving.

Best eaten at room temperature or chilled. This will keep for 5 days in an airtight container in the fridge. This feels more like a dessert than a slice of cake, so try serving with a little whipped cream and some more fresh passionfruit to elevate the state of affairs to middle-class stardom.