Baked Passionfruit Cheesecake Food

BAKED CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
• Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
• Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
• Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
• Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
• Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
• OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

PASSION FRUIT CHEESECAKE

Steps:

• HEAT oven to 325ºF.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, flour and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup passion fruit; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring remaining passion fruit and sugar just to boil in saucepan on medium-low heat 15 min. or until thickened, stirring frequently. Cool completely.
• Cut kiwi into thin slices. Add to top of cheesecake along with the strawberries. Drizzle with passion fruit sauce.

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.

NO BAKE PASSIONFRUIT CHEESECAKE

Steps:

• Base: Remove seeds from dates and soak in boiling water for 5 minutes.
• Drain the dates and add along with walnuts add to a food processor or high speed blender and blitz until a wet crumb is formed.
• Using a 22.5 cm heavy gauge springform cake pan, release the bottom and place a square piece of baking paper in the bottom (side corners will stick out) and then fasten the clip to tighten the round side piece back into place. Line the sides of the cake pan with baking paper as well. This step helps to remove the cheesecake much more easily when it is ready to be eaten.
• Once the cake pan is lined, press the date/walnut mix into a tart dish with your fingers or the back of a spoon, making sure you go right to the edges.
• Prep: In a mortar and pestle, place the granulated sweetener and grind the granules for 2 minutes so that it becomes smoother.
• Filling: Using a food processor or high speed blender, add the cream cheese, cream, ricotta and sweetener and blitz until all combined.
• Gelatin: in a dessert bowl, add the ½ cup water and gently sprinkle the gelatin powder into the water, stirring with a spoon as you go, trying to keep it as smooth as possible. Set aside for a few minutes so it can form and become gelatinous.
• Meanwhile, with filling still in the food processor/blender, add the passionfruit (do not blitz yet).
• Microwave gelatin mixture for 10 seconds and stir with a spoon. Spoon gelatin mix into cheesecake filling and blitz for 30 seconds.
• Spoon the filling into the cake pan, using the back of a spoon to smooth out the top.
• Cover with plastic wrap and refrigerate for 3 hours.
• Passionfruit Jelly: in a dessert bowl, add the ¼ cup water and gently sprinkle 1 teaspoon gelatin powder into the water, stirring with a spoon as you go, trying to keep it as smooth as possible. Set aside for a few minutes so it can form and become gelatinous
• Microwave gelatine mixture for 10 seconds and stir with a spoon. Add the passionfruit pulp to gelatin mix and stir in.
• Pour passionfruit jelly mix over the top of your chilled cheesecake. Use back of a small spoon to smooth out or tilt side to side to spread it evenly over the top.
• Cover with plastic wrap and refrigerate overnight or for 10 hours.
• Serve freshly sliced mango or a few raspberries/strawberries.
• Keep cheesecake covered tightly with plastic wrap or in an air tight container in the fridge for upto 4 days.

BAKED PASSIONFRUIT CHEESECAKE

Steps:

• Preheat the oven to 160oC.
• Place the biscuits in a food processor and process until fine crumbs are formed.
• Tip into a bowl and mix with the melted butter.
• Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
• Chill.
• In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
• Add the eggs one at a time beating lightly after each addition and stir in the cream.
• Pour into the prepared pastry shell and bake for 1 hour or until set.
• Remove from the oven and place on a rack to cool.
• Chill for 4 hours or overnight.

LIGHT PASSIONFRUIT CHEESECAKE

Steps:

• Preheat oven to moderate(180°C/160°C fan-forced).
• Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
• Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
• Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
• Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
• Serve cheesecake drizzled with extra passionfruit pulp, if desired.

PASSION FRUIT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

LOW-FAT BAKED PASSIONFRUIT CHEESECAKE

Steps:

• Mix cream cheese with sour cream, egg yolks, starch, vanilla, sugar, lemon zest and juice.
• Beat egg whites until soft peaks form; fold under.
• Mix crumbled cookies with margarine and press into springform with baking paper. Cheese mixture on top.
• Bake at 170°F for about 45 minutes (until it's more or less firm to the touch).
• Leave in form and let cool down for about 10 minutes. Spoon passionfruit pulp over the cake and spread; sprinkle a little caster sugar over.