Cheesecake with a passion

6 Oct

I love a baked cheesecake. In fact I think it’s probably my “signature bake” – along with Brownies. And chocolate cake. And everything else.

But seriously, a really delicious baked cheesecake takes some beating. I’m not talking about those over-sweetened gelatinous gloops that are sold as cheesecake in some quarters. They are not welcome in my kitchen. Oh no, to qualify as cheesecake it has to be slightly tart, not overly sweet, deep and dense and baked. New York style I believe.

So when my sister’s birthday came around and I asked her what sort of cake she’d like, her reply got my baking juices going. “i love your cheesecake,” she said, ” I love it with a passion.”

Aha, Passionate about cheesecake? Just add…passion fruit.

This recipe is easily made gluten-free too. In fact, I made a gluten-free version for my cousin a couple of weeks ago, and unfortunately (or fortunately, depending on how you look at these things) I didn’t get a photograph of it. It disappeared too quickly. A good thing, you might say.

Mmmm cheesecake

INGREDIENTS

600 g full fat cream cheese (Philadelphia or store own brand) BUT it must be full fat. You can make it with skinny cheese but the result just isn’t as good. Trust me, I’ve tried.
15 plain digestive biscuits (or gluten free equivalent)
50 – 100 g butter, melted
2 tablespoons plain flour OR gluten free flour
Juice and finely grated zest of 1 large unwaxed lemon,
3 large free range eggs
vanilla extract
175 g caster sugar
142 ml pot soured cream (or Greek yogurt)
3 ripe passion fruits (grenadillas) – skins really wrinkly!

Preheat the oven to 180 C and grease and bottom line a 23cm springform tin.

METHOD

  1. Whizz the biscuits in a blender until they are finely ground, or place in a freezer bag and bash the daylights out f them with a wooden spoon. Add the melted butter and stir until well combined. Cover the base of a 23 cm springform tin and smooth down with the back of a spoon.
  2. Pop the base into the oven for ten minutes. Most recipes advise you to chill the base at this point but I’ve recently discovered that baking it for ten minutes gives a nice firm base with a bit of crunch.
  3. Now throw all the other ingredients into a large bowl (or the blender if lazy) and whizz together until just combined  Don’t overdo it.
  4. Scrape this creamy mixture into the prepared tin and return it to the oven for about 40 minutes. If still too wobbly,  leave in the oven fir a further ten to twenty minutes, with the heat turned off.
  5. I leave my cheesecake to cool completely in the cooling oven – it seems less likely too crack that way.
  6. Once out of the oven, unspring the tin and place the cake on a serving platter.
  7. Now for the passion…
  8. Scrape out the passion fruits, seeds and all, and drizzle over the cake.
  9. Eat!

Cheesecake with a passion

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One Response to “Cheesecake with a passion”

  1. Jenny Lewis October 13, 2012 at 4:32 pm #

    Apologies for the delay! Just wanted to say that the birthday Cheesecake with Passion was fabulous!!!!! Thank you so much, little sister, for that yummy treat. It was scrumptious. mmmmmmmmmmmmmmmmmm

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