Whether you love it baked or unbaked, topped with berries or swirled with chocolate, cheesecake remains a global favourite – and South Africans are no exception. On 30 July 2025, the world celebrates National Cheesecake Day, and what better excuse to indulge in a creamy slice of joy?
Time Square’s Sous Chef Cynthia Bombe shares her tropical take on this classic dessert with a luscious Passion Fruit Cheesecake recipe you’ll want to make on repeat.
From Soweto to the Pastry Pass
Cynthia Bombe’s love affair with baking began in Diepkloof, Soweto, helping her mother make jam tarts and scones to sell locally. Today, she’s a certified chef and supervisor in Time Square’s busy kitchens, overseeing high-pressure banqueting events with finesse and flair.
“I fell in love with pastry when I joined Time Square. It takes patience, and I love the creativity it allows,” says Bombe. She credits her mentor, Executive Sous Chef Nonkosi Vellem, for guiding her journey from beginner to kitchen leader.
Cynthia Bombe’s Passion Fruit Cheesecake Recipe
This tropical twist on a classic cheesecake blends tangy granadilla purée with a crisp coconut biscuit base – the perfect pairing with afternoon tea or a celebratory dessert table.
Ingredients
Base
- 200g coconut biscuits, crushed
- 80g melted butter
- 25cm springform pan
Filling
- 625g cream cheese
- 375ml condensed milk
- 4 eggs
- 40ml lemon juice
- 30ml vanilla essence
- 32g Maizena (cornflour)
- 250g passion fruit (granadilla) purée
Method
- Preheat the oven to 150°C.
- Mix crushed biscuits with melted butter and press into the base of a springform pan. Chill in the fridge.
- Beat cream cheese until smooth. Add condensed milk, lemon juice, vanilla essence, and beat again.
- Add Maizena and mix thoroughly.
- Add eggs one at a time, mixing well after each.
- Fold in the passion fruit purée.
- Pour the mixture over the biscuit base. Tap the pan gently to release air bubbles.
- Bake at 150°C for 1 hour.
- Cool at room temperature for 2 hours, then refrigerate overnight.
- Remove from the pan and garnish as desired.
Sweet and Simple
With its tropical tang and creamy texture, this recipe is guaranteed to win hearts. Whether you serve it with tea or after a summer braai, it’s a celebration on a plate.
Serve chilled, and enjoy the slice of sunshine.