Simon Hulstone's passion fruit and vanilla cheesecake recipe provides a sumptuous treat which both looks and tastes delicious. Passion fruit purée for this lovely dessert can be bought online or from selected health and food retailers

To make this vanilla cheesecake recipe start by creaming the mascarpone and cream cheese in a mixing bowl. In a heavy based saucepan bring the double cream, sugar, lemon and orange zests and vanilla to the boil. Remove from the heat, strain into a clean pan and allow to cool slightly
Add the gelatine to the pan with the cream and stir well while heating through. When the gelatine has melted, remove from the heat and save for later
Crush the biscuits in a food processor or put them in a plastic bag and bash with a rolling pin. Stir the butter into the food processor bowl and then press the mixture into a mould - preferably with a removable base
Fold the cream mix into the mascarpone mix and combine thoroughly. Pour onto the biscuit base in the mould. Leave approximately 5mm from the top and allow to set
Soak the gelatine in cold water for about 5 minutes, until soft and pliable. Heat the purée, sugar and water in a pan. Add the drained gelatine and let it melt into the mix. Turn off the heat and allow the mixture to settle to room temperature
Once cool but not set, pour the passion fruit jelly over the set cheesecake to fill the remaining 5mm. Allow to set in the fridge for a couple of hours
Once set, remove the vanilla cheesecake from the mould and serve
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Wine Matching

Find out why we suggest matching this Cheesecake recipe with a sweet white wine


Vanilla cheesecake base

Passion fruit cheesecake jelly topping

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A layer of passion fruit makes this vanilla cheesecake recipe look and taste exquisite. This Simon Hulstone recipe is easy and delicious.

Cheesecake recipe Tweaks

What's this?
If you can't find passion fruit puree, buy a fresh ripe mango and coulis it (blend + sieve). Add this to fresh passion fruit, adjust with lime juice and sugar to get a fairly sharp balance that cuts the richness, and follow the process for gelling it. Make enough mango coulis so you can serve it with the cheesecake with fresh slices of it too.
10 March 2013