Passion Fruit Curd Cheesecake

Passion Fruit Curd Cheesecake

Passionfruit Cheesecake.

This is not a post for Valentines Day. If you want to impress anyone, there are plenty of recipes on this blog that will tick the box for that occasion. It is a wonderful alternative to a chocolate fondant though. For those that have followed this blog for a while, you will know that I have a specialist chip stomach. I just can’t refuse them. When it comes to desserts I love ice cream, I’m currently perfecting a cornflake and honeycomb one. The only other thing that if done correctly and put in front of me that I can’t refuse is a baked cheesecake.

A proper New York style slightly sour one. My original favourite being the rum and raisin ones. i wanted to make one though with a bit more zing and excitement to it. This one has a jar of homemade passion fruit curd swirled through the cheesecake mix and on top. It needs nothing else except patience and a fork!

When making this, I wondered why Digestive biscuits were so called. It turns out they added wholewheat flour to the mix to help digestion.

Ingredients

    Passion fruit Curd

  • 200g, 6-8 fruits Passion fruit pulp
  • 3 Eggs
  • 250g Sugar
  • 140g Butter
  • 2 Tbsp Cornflour
  • Cheesecake

  • 100g Mascarpone
  • 600g Cream Cheese-Has to be full fat
  • 100g Soured Cream
  • 3+2 Yolks, beaten together. Eggs
  • 150g Sugar
  • 2 Tbsp Plain flour
  • Zest of 2 Lemon Zest
  • 60g Melted Butter
  • 200g Digestive Biscuits

Directions

  1. Make the curd first. Sieve all the passion fruit pulp to remove the seeds. Add this to a pan with all the other ingredients. Over a low heat, stir continually until it begins to thicken. About 7-8 minutes. Sieve again to remove any smaller curdled egg pieces. Set aside to cool and solidify. This should make a couple of jars. Weigh out 300g for the cheesecake.
  2. Butter and line a 23cm/9in springform tin.
  3. Crush all the biscuits and add the melted butter. Stir until coated and line the cake tin. Press down gently as this will leave a lighter crumblier texture for the base, as opposed to something rock hard that a spoon can't break.
  4. Heat the oven to 160°C FAN
  5. With an electric mixer, beat together the mascarpone and cream cheese until smooth. Add the sugar and continue until it is all mixed in. Now add the eggs a third at a time. Finally mix in the zest and soured cream.
  6. Add half to the tin, then spoon in half of the passion fruit curd, topped with the remaining cheesecake mix. Finally add the rest of the curd. With a skewer mix all the layers together to give a marbled effect.
  7. Place in the oven for 50minutes. It is cooked when the top begins to crack-this will fill back in once cooled-and there is a good jelly like wobble. Turn the oven off and leave to cool in there with the door ajar.
 

7 Comments

  1. A proper NY cheesecake is favourite of mine too. And a simple one too with just a fruit purée on the side. I also adore passion fruit so needless to say when I saw passion fruit in your email today, here I am. They are so hard to come by here in the US, and even though they are grown in California, you have to pay an arm and a couple of legs. So ridiculously expensive.
    Anyway, this cheesecake is pretty awesome, especially with the passion fruit.

  2. I’ll never forget my first taste of New York Cheesecske, it was 1989 at Lindy’s in Manhatten, on a trip with my University class. I was hooked! The years that followed were filled with cheesecake experiments, trying to achieve that somewhat dry consistency of that famous Cheesecske. Little did I know it had virtually nothing to do with the ingredients but instead, the method of baking. About 5 years ago I watched a Martha Stewart episode where she baked a cheesecake in a bain-marie! Since then I’ve discovered that this is a common method for cheese cake baking to help avoid the common cracking problem. Here’s how you do it: cover the bottom of your spring-form pan with foil (it must be higher than half-way). Set a deep roasting pan in a pre-heated oven, set the lined (filled with cheese cake batter) pan into the centre of the roasting pan, on the middle rack of the oven. Pour boiling water into the pan so it reaches about half-way up the sides of the cheese cake pan. Bake about 10-15 minutes less than the total baking time, turn the oven off and leave the cheese cake in to cool slowly. The result is a perfect, crack free cheese cake!
    This recipe sounds like the perfect combo of flavours. And I disagree, it is Valentines worthy for sure.

    • Dave Crichton

      Thanks for that Eva. I guess I got lucky baking mine. It’s quite a small oven and creates its own steam. I love a little cracking on top, but these “fill in” as it cools.

      All this talk of cheesecake is making my mouth water.

  3. I love passion fruit and I love cheesecake. I usually make a plain cheesecake and pour passion fruit over the top. I can’t wait to give this recipe a try. I can almost taste it.

  4. David, what a lovely cheesecake! And the cornflakes and honey comb ice cream you speak of sound so delicious! I am eager to see it on the blog. Great staying in touch!

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