Passion Fruit Cheesecake
Passion Fruit Cheesecake
Vegetarian
Serves 8
Passion fruit lives up to its name, as it has such a unique, fragrant and tantalising taste. Here, we paired it with our classic New York style cheesecake, to create a dessert made in heaven! Perfectly balanced, creamy, tart, sweet and intricate, with a crunchy base that melts in the mouth. Truly, one of our most wonderful creations, which will impress not only with its divine flavour and texture, but also with its simple yet stunning visual beauty!
Ingredients
200g wholemeal digestive biscuits (we use organic Doves Farm)
85g salted butter, melted
1120g full fat cream cheese (we use Philadelphia) at room temperature
200g organic soured cream at room temperature
160g golden sugar
1tbsp vanilla extract
4 organic pasture raised free range eggs, at room temperature, whisked
6 passion fruit
50ml water (or enough to reach 250ml of liquid)
50g sugar
1 6.5g sachet vegetable gelatine powder
Method
Preheat the oven to 180C.
Grease a 22cm springform tin and line the base and sides with parchment paper.
Place the biscuits in a food processor and process until they are finely ground. Pour in the melted butter and mix well, till you have a “wet sand” consistency.
Spoon the mixture in the prepared tin and spread it evenly. Use a small cup or the back of a spoon to press the mixture firmly, creating an even surface.
Bake in the oven for 7 minutes, then remove from the oven and place on a rack to cool.
Turn the temperature down to 160C.
Meanwhile, prepare the cream cheese filling. In a mixer or a food processor, (or in a bowl and using a whisk), process the cream cheese till it’s nice and creamy. Add the soured cream, sugar and vanilla extract and continue to blend well. While processing, slowly pour in the whisked eggs and allow them to be thoroughly incorporated. Scrape the sides and blend once more, making sure you have a smooth, lump-free mixture.
Pour the creamy mixture over the biscuit base and smooth it over the top. Tap the tin a few times on a hard surface, to get rid of any bubbles. Wrap the tin in 3 layers of foil, so that it is well sealed all around. Place on a baking tray in the centre of the oven. Carefully pour the boiling water into the baking tray. Bake for 30 minutes. Turn the heat down to 120C and continue to bake for 1 hour.
Turn the oven off but do not open the door for another 30 minutes. Now open the oven door and set it ajar, allowing the cheesecake to further cool down for several hours, till it is room temperature. Cover it with foil or cling film and place it in the fridge for a minimum of 8 hours, or over night.
To prepare the passion fruit topping, scoop the seedy flesh into a small saucepan and add the sugar and 50ml water. Bring to a boil, then pass through a sieve, discarding most of the seeds, but reserving about a tablespoon, for garnish. Add more water if needed, to make a total of 250ml liquid. Whisk the gelatine powder and the reserved seeds in the juice, then swiftly pour the mixture onto the chilled cheesecake, swirling it around to cover the top, as it may set fast. Return to the fridge to set for 1 hour. To slice the cheesecake into perfect slices, use a warm knife. Serve chilled, or at room temperature. Enjoy!
Notes
A perfect cheesecake is not a difficult dessert to prepare, as long as you do not rush it. It needs its time to bake, cool and set in the fridge, so it is preferable to make it a day in advance, then top it with your favourite topping and serve it chilled the next day.
When choosing passion fruit, go for the wrinkly ones, as they tend to be sweeter and more flavoursome.
You may use any topping you fancy in place of the passion fruit, or serve it plain, as it is wonderful all on its own too.
This cheesecake will keep in the fridge for up to a week. It can also be sliced and placed in the freezer for up to 3 months. Thaw in the fridge over night before serving. If going on a picnic, pack it frozen and by the time you serve it, it will be thawed, but perfectly chilled.
