As the last cake i will probably make in my beautiful apartment in Hawthorn, i just had to be a cheesecake. Unlike the dense, creamy Dulce De Leche Cheesecake i made in January, this passionfruit cheesecake is airy, light, and delicate in taste. The addition of gingernut biscuits into the base add an extra layer of flavour to the cake.
- 1 packet gingernut biscuits
- 3 tbsp butter, melted
- 3 eggs, separated
- 250gm cream cheese
- 250gm marscapone
- 1/4 cup sugar
- 1/2 cup cream
- 1/2 cup passionfruit pulp, seeds removed
MethodGrease and line the base of a springform pan.
Place biscuits in food processor and process until fine crumbs
Whilst processor is still on, slowly add butter until biscuit crumbs stay together when pressed together
Turn the crumbs into the springform pan and spread across base.
Using the back of a large spoon, press the crumbs into the base to compact them and make a flat base
Refrigerate for 1 hour.
Preheat oven to 150 degrees
Place cream cheese, marscapone, sugar and cream in food processor and blend until smooth
Add the egg yolks, 1 at a time, each time blending them in entirely.
Add the passionfruit pulp and blend through.
Whisk the egg whites until soft peaks form, and fold through the cheesecake mixture gently.
Pour the mixture over the crumb base.
Place in oven for 1.5-2 hours or until beginning to set in the centre.
Let cool in tin for 1 hour before refrigerating.
Serve with cream and passionfruit pulp.