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Passion Fruit Cheesecake

Passion Fruit Cheesecake
PREP TIME
10 min
COOK TIME
10 min
YIELDS
12 servings

Note: This recipe is designed to be cooked in a 12″ round cake mould with a removal base.

Courtesy of Chef Tom Riley of Oliver & Bonacini with Nobilo.

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Ingredients

Crust

120
g butter
22
digestive biscuits

Filling

1
kg mascarpone
700
g cream cheese
300
mL 35% cream
60
g sugar
2
vanilla pods
7
gelatin leaves
1
stick lemongrass

Passion Fruit Jelly

350
g passion fruit puree
100
g sugar
75
mL water
6
sheets gelatin
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Directions

Step 1

Blend diced butter and biscuits in a food processor. Press into the bottom of ring mould.

Step 2

Cream mascarpone and cream cheese.

Step 3

Simmer together cream, sugar, vanilla and lemongrass.

Step 4

Remove cream from heat, strain and mix in soaked gelatin. Combine with mascarpone and cream cheese mixture. Allow mixture to cool slightly.

Step 5

Pour mascarpone over the top of diced butter and biscuit crumbs in mould. Place in fridge while you assemble the jelly.

Step 6

Soak gelatin in cold water for 30 seconds.

Step 7

Combine all ingredients for the jelly in a pot and bring to a boil. Remove from heat and allow to cool slightly.

Step 8

Soak the gelatin in cold water for two minutes. Remove and combine with passion fruit. Let cool for another 10 minutes then pour over mascarpone mixture. Refrigerate for at least four hours before serving.

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