Monday, May 23, 2016

Passion fruit and vanilla cheesecake

Vanilla cheesecake base
150ml of double cream
75g of icing sugar
1 large orange, zested
600g of mascarpone
1 vanilla pod
1 lemon, zested
3 1/2 bronze gelatine leaves
250g of cream cheese
10 digestive biscuits
50g of butter

Passion fruit cheesecake jelly topping
200g of passion fruit purée
50ml of water
50g of sugar
3 bronze gelatine leaves

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
  • 50g of sugar
  • 1 large orange
  • 1 lemon
  • 1 vanilla pod
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
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
  • 10 digestive biscuits
  • 50g of butter
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
  • 200g of passion fruit purée
  • 50g of sugar
  • 50ml of water
  • 3 bronze gelatine leaves
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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