Ingredients
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
Instructions
1
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
2
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
3
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
4
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
5
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
6
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
7
Once set, remove the vanilla cheesecake from the mould and serve
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