Mary Berry Passion Fruit and Orange Cheesecake

I made this cheesecake on a drizzly Wednesday, hoping it would bring a bit of summer into my kitchen—and honestly, it did. The bright, tangy hit of passion fruit with the creamy orange curd was like biting into sunshine. But let me tell you, the first time I tried it, I was far too smug about skipping gelatine… and ended up with a cheesecake that slouched like a tired toddler. Turns out, whipping the cream just right and using full-fat mascarpone really matters. So if you’re craving something light, zesty, and wildly simple—let me show you how I fixed that.

The Secret Behind This Bake

This recipe works because it leans entirely on mascarpone and whipped cream for structure—no gelatine, no baking, no drama. But it’s not just that. The real game-changer is the orange curd. It sweetens and thickens the filling with barely any effort, and marries beautifully with the sharpness of the passion fruit. Most recipes either use only one fruit or too much sugar—but here, the balance is genuinely spot on. And if you’re the kind of person who eats curd straight from the jar, you’ll appreciate how it makes this cheesecake basically foolproof.

INGREDIENTS + WHY THEY MATTER

• Digestive biscuits – Classic for a reason. I’ve tried ginger nuts too—spicier, but they clash a bit with the citrus.
• Butter – Holds the base together. I once tried a “healthier” version with less—cracked like sand when sliced.
• Passion fruit – Adds tart, fragrant punch. You do need to sieve half to avoid seedy overload.
• Mascarpone (full-fat) – The backbone of the whole thing. Low-fat turns it to soup.
• Orange curd – Velvety sweetness and structure in one jar. Get the thick stuff—runny curd won’t set properly.
• Orange zest – Half grated, half in strips. It’s not just for show—the strips give a gorgeous burst of oils on top.
• Double cream – Lightly whipped is key. Overwhipping made mine grainy once. Lesson learned.

Making It Yours (Without Ruining It)

• Biscuit base swap: Oat biscuits give it a nubbly texture. I’ve tried Hobnobs—lovely crunch, just a bit sweeter.
• Dairy-free? Haven’t cracked this one. Coconut cream and DF mascarpone made it collapse—still testing.
• Fruit swap: Lime curd works well, though sharper. Mango purée + lemon zest gave a tropical twist but made it softer—chill longer if trying that.
• No passion fruit? Use frozen pulp or even a high-quality passion fruit purée (I tested Funkin)—about 2 tbsp per fruit.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cheesecake didn’t set	Used low-fat mascarpone	Always go full-fat or it won’t firm up
Filling went grainy	Overwhipped the cream	Stop once it holds soft peaks
Base cracked on slicing	Didn’t press it down firmly enough	Use the back of a spoon, really compress
Seeds overpowered topping	Didn’t sieve the first two passion fruits	Always sieve half—trust me on this

HOW TO MAKE MARY BERRY’S PASSION FRUIT & ORANGE CHEESECAKE

1. Prep the tin – Grease a 20cm springform tin and line the base with baking paper.
2. Crush and mix – Bash the biscuits into fine crumbs (I use a rolling pin in a freezer bag), then stir into melted butter until combined.
3. Form the base – Press the mixture into the tin—just the base, not up the sides. Chill while you prep the topping.
4. Juice the passion fruit – Scoop the pulp from two fruits into a sieve over a bowl. Push through juice with a spoon; discard the seeds.
5. Make the filling – To the juice, add mascarpone, orange curd, and grated zest. Beat until smooth. Then gently fold in the whipped cream.
6. Chill to set – Pour filling over the base and smooth the top. Chill at least 4 hours (overnight is best).
7. Decorate before serving – Spoon over the remaining passion fruit pulp and scatter with orange zest strips.

TIPS FROM MY KITCHEN

• I always chill the base while prepping the filling—helps it firm faster.
• Don’t overwhip the cream—it should be soft and just holding peaks.
• If your orange curd is runny, heat it for 30 seconds in the microwave and let it cool—it thickens up beautifully.
• My springform tin sometimes leaks, so I sit it on a tray in the fridge. Saves the drama.

STORAGE + SERVING

• Keeps for 2–3 days in the fridge.
• Serve straight from the fridge—any warmer and it softens too much.
• Don’t freeze—the texture goes weird (I tried… it wept).
• Lovely with extra passion fruit on the side or a small scoop of vanilla ice cream if you’re feeling indulgent.

FAQs – Real Query Answers

Q: Can I make this without orange curd?
A: You can, but it won’t hold as well. I tried using lemon curd once—it works, just sharper and less creamy.

Q: Can I use cream cheese instead of mascarpone?
A: Sort of. I tested it with Philadelphia—texture was fine but tangier and less smooth. Stick with mascarpone if you can.

Q: Why didn’t mine set?
A: Most likely your cream was under-whipped or your mascarpone was low-fat. Both are essential to get a proper set.

Q: Can I prep the whole thing two days ahead?
A: Yes, but don’t decorate until the day you serve it—the passion fruit seeds go soggy after a while.

Q: What tin should I use?
A: A 20cm (8in) springform tin works best. Make sure it seals well—these fillings are sneaky leakers.

Try More Recipes:

• Mary Berry Lemon Meringue Pie
• Mary Berry Treacle Tart Recipe
• Mary Berry Pear & Apple Strudel
• Mary Berry Red Frangipane Tart