Well, I started and stopped blogging in a year. I have decided to start again but try not keep my posts short and sweet.
I am a fan of baked cheesecakes, I had family over this weekend and they mentioned Passion fruits, so I thought I would try something.
We have a market nearby that sells fruit at great prices so I was able to get 9 ripe Passion fruit for £1, yes, ridiculous in London.
This cheesecake was lovely, sharp, sweet Passion fruit with a light vanilla baked cheesecake and a shortcake crust.
Most definitely a keeper.
Baked Passion fruit Cheesecake
250g of shortcake biscuits
125g melted butter
500g cream cheese (I always use Philadelphia)
150g Caster Sugar
2 tbsp Plain Flour
1 tsp Vanilla Bean Paste or Vanilla Extract
125g double cream
1 tbsp cornflour
170g Passion fruit pulp (I used 9)
60g caster sugar
Line the bottom and sides of an 8in/ 20cm springform tin. Preheat the oven to 160c. Place biscuits in the bowl of a food processor. Process until finely crushed. Add butter. Process until well combined. Transfer the biscuit crumbs into the tin. Use the back of a spoon to spread and press firmly over the base and up the sides of the tin. Cover with cling flim. Place in the fridge for 30 minutes to chill.
Use an electric mixer to beat cream cheese, sugar and vanilla paste in a large bowl until smooth. Add the flour and beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined. Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). If is does crack, don't worry, it will settle when it cools. Place in fridge overnight to set.
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passion fruit and sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set. Once it has set, remove from the tin and peel off the lining paper.
Keeps well covered in the fridge for a few days, if it actually lasts that long...