Passion fruit and vanilla cheesecake
Simon Hulstone's passion fruit and vanilla cheesecake recipe provides a sumptuous treat which both looks and tastes delicious. The passion fruit purée used in this lovely dessert, can be bought online or from selected health and food retailers.
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Ingredients
Metric
Imperial
Cheesecake
- 600g of mascarpone
- 250g of cream cheese
- 150ml of double cream
- 75g of icing sugar
- 1 large orange, zested
- 1 lemon, zested
- 1 vanilla pod
- 3 1/2 bronze gelatine leaves
- 10 digestive biscuits
- 50g of butter, melted
Passion fruit cheesecake jelly topping
- 200g of passion fruit purée
- 50ml of water
- 50g of sugar
- 3 bronze gelatine leaves
Equipment
- 20cm x 20cm x 2cm pastry frame
- Very flat baking tray
- Food processor
Method
1
To begin, prepare your mould for the cheesecake. Place a 20cm x 20cm x 4cm pastry frame on a very flat baking tray so that the bottom sits flush against the tray. Set aside
2
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
- 600g of mascarpone
- 250g of cream cheese
- 150ml of double cream
- 1 large orange
- 1 lemon
- 1 vanilla pod
- 75g of icing sugar
3
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
- 3 1/2 bronze gelatine leaves
4
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 the mould
- 10 digestive biscuits
- 50g of butter
5
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 for the jelly and allow to set
6
To make the jelly, 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
- 200g of passion fruit purée
- 50g of sugar
- 50ml of water
- 3 bronze gelatine leaves
7
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
8
Once set, remove the vanilla cheesecake from the mould and serve
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Passion fruit and vanilla cheesecake
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© Great British Chefs 2019