Dan Lepard's passion fruit yoghurt cheesecake recipe

Orange juice turns the passion fruit curd golden, while lemon gives it a bright, tart flavour – it’s your choice. 100g plain flour 225g caster sugar ½ tsp baking powder 150g unsalted butter, softened 5 large eggs 5-6 passion fruit, seeds removed and set aside, fruit pulp spooned out Orange or lemon juice 750g cream cheese The seeds from 1 vanilla pod 100g thick Greek yoghurt Rub the flour, 25g caster sugar, baking powder and 75g butter to a crumble, and press into a round, 20cm tin with a removable base. Bake at 170C (150C fan-assisted)/335F/gas mark 3 for 20-25 minutes until golden. Beat 75g butter and 75g caster sugar until smooth, then beat in two eggs. Use a spoon to press the fruit pulp through a coarse sieve to extract all the juice, then tip into a jug with the seeds. Top up to 100ml with orange or lemon juice. In a pan, beat this with the egg mix, then heat, stirring, until thick and at the first bubble of a boil. Spoon the curd into a deep plate or bowl and set aside to cool. Beat the cheese, remaining sugar and vanilla until smooth. Beat in the yoghurt, then the remaining three eggs one at a time until smooth. Pour into the tin, alternating and finishing with swirls of the curd, and bake at 160C (140C fan-assisted)/320F/gas mark 2½ for just under an hour. danlepard.com/guardian