PASSIONFRUIT CHEESECAKE
I created the Passion Fruit pie filling for this cheesecake because pie fillings are not readily available in Australia. Of course, you can still use blueberry or cherry pie filling as topping for this cheesecake. This recipe is easily adaptable to low-fat and low-sugar ingredients. This cheesecake freezes extremely well.
Provided by Jaily
Categories Dessert
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 11
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.
LIGHT PASSIONFRUIT CHEESECAKE
A recipe from The Australian Womens Weekly. Still not sure how good it is for you but delicious anyway!!! Includes refigeration time for setting.
Provided by Wendys Kitchen
Categories Cheesecake
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 241.8, Fat 18.8, SaturatedFat 11, Cholesterol 60.7, Sodium 170.9, Carbohydrate 14.6, Fiber 1.2, Sugar 11.4, Protein 5.1
PASSION FRUIT CHEESECAKE
Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
BAKED PASSIONFRUIT CHEESECAKE
Make and share this Baked Passionfruit Cheesecake recipe from Food.com.
Provided by Terese
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
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.
PASSIONFRUIT CHEESECAKE SLICE
Our passionfruit vine is full of passionfruit starting to ripen, and, although I have not yet made this recipe, I have eaten it twice! The chef informed me that is it is simple to make, and it is yummy!!! It has a kind of cheescake centre, but is not too rich. Perfect with coffee.
Provided by danikdanam
Categories Cheesecake
Time 50m
Yield 16 pieces
Number Of Ingredients 9
Steps:
- Line a 20cm square cake tin, and heat oven to 180°C.
- Beat butter and brown sugar until creamy.
- Mix in the flour.
- Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
- Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
- Add eggs, milk and lemon juice. Mix to combine.
- Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
- Bake for 25-30 minutes, until the filling is set.
- Cut into squares when cool, and dust with icing sugar before serving.
Nutrition Facts : Calories 354.1, Fat 24.4, SaturatedFat 15.1, Cholesterol 94.5, Sodium 201.5, Carbohydrate 29.8, Fiber 2, Sugar 15.1, Protein 5.3
LOW-FAT BAKED PASSIONFRUIT CHEESECAKE
This low-fat cheesecake tastes very fresh, the perfect treat for summer (or winter, anytime in fact), and it won't spoil your diet.
Provided by dani2828
Categories Cheesecake
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 571.3, Fat 40.3, SaturatedFat 23.3, Cholesterol 323.2, Sodium 585, Carbohydrate 34, Fiber 1.1, Sugar 23.2, Protein 20.4
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