This is definitely one of the best cheesecakes that I have ever tasted and therefore, I am very passionate about it.
It is creamily delicious with a sweetness that is just right complemented by subtle delicacy of tanginess from the passion fruit 😉
This recipe involves minimal cooking, thus, it is pretty easy to make. One can rally the children or hubby to help out 🙂
The beautiful orange passion fruit topping makes it look vibrant and exotic, which is not only pleasing to the eye but also a treat to the taste buds.
Here is a recipe based on Nigel Slater’s Recipe:
Ingredients
THE BASE
120 grams butter
400 grams ginger biscuits or digestive biscuits (I prefer digestive because for some reason my stomach can’t take ginger biscuit, strange that!)
THE FILLING
250 grams mascarpone cheese
75 grams icing sugar
1 vanilla pod or 1 tsp vanilla essence
400 ml creme fraiche
300 ml double cream
4 ripe passion fruit
Method of Preparation:
Melt the butter in a small pan.
Put the biscuits in a robust plastic sandwich bag and apply the rolling pin with gusto 🙂 Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process up by putting them in the freezer if you wish.
Put the mascarpone cheese and icing sugar in a bowl of a food mixer and beat until smooth. This can also be done manually by giving the pecs some healthy exercise.
Scrape out the seeds from the vanilla pod (or vanilla essence) and stir them into the mascarpone. Add the creme fraiche. Transfer the mixture into a clean container and set aside.
Whip the cream using the food mixer until it stands in soft folds, then stir it gently into the mascarpone/creme fraiche mixture.
Ladle in the mixture into the cake tin over the biscuit crumb base and cover with cling film. Leave to chill for a good hour.
To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake.
