I seem to have a never ending supply of passionfruit, for at least a few months the fruit bowl on my bench has not been without them. This last weekend I picked the last few off the vine outside my door and decided to make something yummy while there were still some left.
I really wanted to make passionfruit meringue tarts but had used up all the eggs making cakes so that didn't work out, but luckily for me I had everything needed for a chilled cheesecake. Yum!
I really loved how simple this recipe was, the only thing I'd change about it next time is the amount of gelatine. The cheesecake didn't set quite as firm as I would have liked, so I'd probably add another half or tablespoon of gelatine. It really is tasty though, the slightly tart swirls of passionfriut pulp were perfect with the sweet cheese filling.
Passionfruit Cheesecake Slice (from Good Taste Magazine)
- For the Base
- 250 grams Butternut Snap Cookies
- 100 grams butter, melted
- For the filling
- 2 tablespoons hot water
- 1 tablespoon gelatine powder
- 9 passionfruit (1/3 cup of passionfruit juice plus seeds)
- 500 grams cream cheese, at room temperature
- 250mls (1 cup) thickened cream
- 155 grams (3/4 cup) caster sugar
Place the cookies in a clip lock bag and crush with a rolling pin (or use a food processor if you have one). In a small bowl mix the crushed cookies and until well combined.
Using a spatula spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and chill in the fridge for 30 minutes.
To make the filling- Sprinkle the gelatine over the hot water in a small heatproof bowl. Stand the bowl in a larger heatproof bowl or pan, fill the bowl/pan with boiling water until it reaches halfway up the side of the bowl. Stir until the gelatine dissolves, set the bowl aside to cool slightly.
Cut and scoop out the passionfriut, using a fine seive seperate the juice from the passionfruit pulp with the back of a spoon. Set the separated juice and seeds aside.
Add the soft cream cheese, cream and sugar in a large bowl, beat with an electric beater until smooth.
Beat in the passionfruit juice and the gelatine mixture.
Spread the cheese filling over the prepared cookie base, smooth with a spatula.
Spoon the reserved pulp over the cheesecake mixture (I dont love passionfruit seeds so only used a few tablespoons).
Swirl the passionfruit throught the top of the cheesecake using a flat blade knife.
Tap the slice tin on the benchtop a few times to smooth the mixture. Place the cheesecake in the fridge overnight to set. Cut into squares to serve.