Fresh lemon passion fruit cheesecake
- fleurvrakking
- 24 aug 2021
- 4 minuten om te lezen
Tatiana from @casadelavida.nl asked me if I wanted to try out recipes for her new cookbook. I couldn't say no to that, because she always has fantastic and delicious recipes. I was sent the recipe of a lemon cheesecake and wanted to try it right away. I gave it a little bit of my own twist by adding a passion fruit topping to the cheesecake. I wanted a fresh cheesecake and because lemon is already used in the base of the cheesecake, this seemed like a nice combination. In my search online for a tasty passion fruit topping, I came across many recipes with gelatin. I'm not a fan of gelatin at all. That's why I came up with this passion fruit topping without gelatin together with my boyfriend. This lemon passion fruit cheesecake is nice and fresh because of the lemon and passion fruit and therefore ideal for the summer. In my opinion a golden combination! You have to try out this recipe for this lemon cheesecake with a passion fruit topping.
Preparation time: 1 hour
Waiting time : 6 hours
12 persons
sweet | pastry | pie | cheesecake
vegetarian
mixer | mixing bowl | cake tin | baking paper | cling film | scale
Convection oven 160℃ 50 min (320 °Fahrenheit)
Ingredients
For the bottom
75 grams unsalted butter (some extra butter to grease the bottom) (1/3 cup)
225 grams degestive biscuits (1 pack) (2 cups)
For the filling
(important! all ingredients at room temperature)
750 grams of cream cheese (Philadelphia) (3 1/3 cup)
6 eggs
2 lemons (preferably from Spain)
150 grams of crystal sugar (3/4 cup)
1 passion fruit
1 tbsp sifted flour
A little pinch of salt
1 tsp vanilla extract
For the passion fruit topping
5 passion fruits
1 tbsp cornflour
1 tsp lemon juice
2 tbsp sugar
How do you make the cheesecake?
The cheesecake bottom
Grease the pie crust and edges well with butter and line the bottom with baking paper. Grease that too, to prevent the cake from breaking or tearing out of the bottom.
Crumble 225 grams of degestive biscuits (2 cups) in a food processor. You can also crumble the cookies by wrapping them in a tea towel and buttoning them or putting them in a bag and then hitting them with a rolling pin.
Melt 75 grams of unsalted butter (1/3 cup) in a saucepan over low heat. Add the crumbled biscuits to the butter and mix briefly.
Spread the base mixture over the lined baking pan and press down well with the back of a spoon.
Put it in the fridge for about 20-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.
Tip: you can make the base well in advance (up to two days in advance) and store it in the fridge until then.
The lemon cheesecake filling
Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter. Do not overmix.
Preheat the oven to 160℃ (320°F) and place a bowl with a layer of water in the bottom of the oven. This water ensures that the cheesecake does not dry out and becomes creamy.
Put the 750 grams of cream cheese (3 1/3 cup) in a bowl, add 1 tsp vanilla extract, grate the zest of the 2 lemons and then squeeze the lemons over the cream cheese. Mix it all up.
Gradually add 150 grams of granulated sugar while mixing. Also add the 6 eggs one at a time and mix until the mixture is smooth.
Meanwhile, briefly beat the cream cheese with the granulated sugar and the vanilla extract on the lowest setting with a mixer until lump-free.
Sift 1 tbsp flour over the cheesecake mixture and add a pinch of salt to the mixture. Stop mixing when the mixture is smooth.
Pour the mixture over the biscuit base and bake at 160 degrees in the middle of a preheated oven for 50 minutes. Try not to open the oven door while baking to avoid cracking the cheesecake.
The cheesecake should be risen and slightly brownish yellow on top. Gently wiggle the cheesecake to see if it's set. Then take it out of the oven and let it cool on the counter to room temperature.
Cover the cheesecake before putting it in the fridge. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film. Place the cheesecake in the refrigerator and let it set for at least 6 hours to overnight.
The passion fruit topping
Now that the cheesecake is ready comes the fun part: decorating the cheesecake.
Scoop the pulp from the 5 passion fruits and put it in a pan and put it on the fire. If you are not a fan of the seeds in the passion fruit, you can also sieve the pulp before it goes into the pan. If fresh passion fruit is not available, you can also buy frozen passion fruit in the supermarket.
Add 2 tbsp sugar, 1 tbsp cornflour and 1 tsp lemon juice and stir well.
Stir well and spread the passion fruit topping over the cheesecake
Of course you can also decorate the cheesecake in a different way. Be creative and throw in what you like.
Cut the cheesecake
The easiest way to cut a cheesecake is to dip a large chef's knife in warm water and then dry it. This allows the warm knife to slide through the cake. Then repeat these steps every time you cut through the cake.
Store cheesecake
You can keep a cheesecake in the fridge for three days. You can also freeze an undecorated cheesecake for three months. Remove the cheesecake from the freezer 24 hours before serving and then decorate.
Did you like the cheesecake? Don't forget to take a look at Tatiana's website
Did you make this recipe? Share it on Instagram or Facebook
And tag @Fleurfoodie or tag #fleurfoodie!
