Cheesecake with passion fruit curd

desserts Baking sweet bake
Total: 10 hr 5 min. | Active: 30 min.
vegetarian

I associate chilled desserts with the warm season and sometimes forget that cheesecake can be enjoyed at any time of the year. It can be prepared in advance, as it has to be left to rest in the fridge for several hours. That makes cheesecake the perfect dessert for a dinner party with friends or family. It’s really simple to make and can easily be combined with other ingredients. Because this is a very rich and dense cake, adding fresh and slightly sour components provides a particularly nice contrast. Fresh fruit, jams, citrus jellies or curd. Curd is a sweet English spread traditionally made with lemon juice. It has a texture similar to custard and can be made with any type of citrus fruit. I use passion fruit juice in this recipe, but lime or lemon juice work just as well.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 6 pieces

Biscuit base
160 g biscuits (e.g. digestive biscuits)
60 g butter, melted, left to cool
Cheesecake
300 g double cream cheese
1 dl full cream
100 g sugar
½ tsp vanilla sugar
2  eggs
1 tbsp Maizena cornflour
Curd
5  passion fruit, pulp scooped out
60 g sugar
50 g butter
2  fresh egg yolks

How it's done

Biscuit base

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the base of the prepared tin and create a rim approx. 2 cm high around the edge. Press the base down firmly with the bottom of a glass, chill for approx. 30 mins.

Cheesecake

Whisk together the cream cheese and all ingredients up to and including the cornflour, spread over the biscuit base.

To bake

Approx. 1 hr. 5 mins. in an oven preheated to 160 °C (convection). Remove, allow to cool slightly. Remove the tin frame, slide onto a cooling rack and leave to cool. Cover the cheesecake and chill for approx. 8 hrs.

Curd

Pass the passion fruit pulp through a sieve into a pan (yields approx. 90 g). Add the remaining ingredients, mix with a whisk. Stir constantly over a medium heat until the mixture thickens. Remove the pan from the heat immediately, pass the curd through a sieve into a bowl, leave to cool, then cover and chill in the fridge. Serve the cheesecake with the curd.

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