Passion Fruit Cheese Cake

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake, photo by JMorton

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 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.

Now enjoy and share!

 

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