Passion Fruit Cheesecake Food

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.

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.

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.

PASSIONFRUIT CHEESECAKE SLICE

Steps:

• Line a 30cm x 20cm baking tin/pan with baking paper.
• Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
• Using an electric mixer, beat cream cheese until smooth.
• Add sour cream and 1/2 cup of icing sugar.
• Beat until well combined.
• Stir in lemon rind.
• Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
• Remove from heat, cool to room temperature.
• Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
• Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
• Refrigerate for 4 hours or until set.
• Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
• Stir until well combined.
• Spread over passionfruit icing mix over slice.
• When set, cut into squares and serve.

MINI PASSION FRUIT NO BAKE CHEESECAKES

Steps:

• Place cookies/crackers in the bowl of a food processor and process into fine crumbs. Pour in the melted butter and blend until the mixture resembles wet sand.
• Line a muffin pan with paper liners and add a few spoonfuls of crumbs into the base of each liner. Press down and flatten with the back of a spoon and set aside.
• To make the filling, combine room temperature cream cheese, mascarpone, condensed milk and lemon juice in a bowl and whip with electric beaters for 2 minutes or until thick and smooth.
• Beat in the passion fruit (you can strain out the seeds if you prefer). Fill each liner with cheesecake mixture and add a swirl of passion fruit to the top of each cheesecake (optional).
• Allow the cheesecakes to set in the fridge for at least 12 hours but ideally overnight.
• Top with whipped cream and serve.

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.

PASSION FRUIT CHEESECAKE RECIPE

Steps:

• In an 8-inch springform pan, invert it and line the base with baking paper. Let the sides overhang and secure the base to the pan again.
• Using a food processor, mix the biscuits until it is finely crushed. Add the butter and process the mixture together until it's combined. Put the crust mixture into the springform pan, using the back of your spoon to spread it around and press it. Cover the pan with plastic wrap and put it in your refrigerator, letting it chill for 30 minutes.
• Preheat oven to 325 degrees F. Beat the cream cheese, lemon rind, and the caster sugar with an electric mixer until smooth. Add the flour and lemon juice, then the eggs one at a time. Make sure it beats well after adding one egg after another. Last, add the heavy cream and mix well.
• Add cream cheese mixture into the 8-inch springform pan, on top of the crust. Place on a baking tray and let it bake for about an hour and ten minutes, or once your cheesecake is set in the center.
• Turn off the oven and open the door just a bit, letting the cheesecake stay in the oven for two hours until it's completely cooled. Place the cheesecake in the fridge overnight to let it set.
• For the passion fruit topping, mix the cornstarch and water in a bowl and put it in a saucepan. Add the extra caster sugar and passion fruit pulp, letting it cook over medium heat. Stir for about three minutes or when the mixture starts to boil and thicken
• Remove from heat and allow the passion fruit cool for about 30 minutes. Pour it over the cheesecake and put it back in the fridge for about two hours or until it sets

PASSION FRUIT CHEESECAKE TART

Steps:

• Make the crust: Preheat oven to 350 degrees.
• Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
• Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
• Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
• Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.