I have made a fair share of cheesecakes but it must be said that they can be extremely fickle. They
can collapse if a no-bake, crack, or fail to rise if baked. Okay, when it doesn't turn out the way I planned, then I just throw it in a bowl and serve it, but ponder on what might have gone wrong. When doing something, I like to do it well.
This great no-bake cheesecake went very well indeed, and the passion fruit glaze is the real icing on the cake.
Cool Time: 4 hours minimum
Serves: 8
Ingredients:
For the cheesecake:
200 g digestive biscuits
45 g unsalted butter, melted
400 g cream cheese
200 g mascarpone cheese
200 ml whipping cream
100 g caster sugar
For the passion fruit glaze:
6 passion fruit
3 tbsp water
2 tbsp caster sugar
2 sheets gelatin
Instructions:
2 tbsp caster sugar
2 sheets gelatin
Instructions:
1. Crush the biscuits in a blender or food processor, or by putting them
in a self-seal bag and crush them with a rolling pin.
2. Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined.
Press the buttery crumbs into the bottom of a 9-inch spring-form or
loose-bottomed tin. Chill in the refrigerator to set.
3. Combine the whipping cream, cream cheese and mascarpone in a large
mixing bowl. Using an electric handheld mixer or a fork, blend the cheeses
together until light and fluffy. Add the caster sugar a little at a time
and blend to incorporate. Finally, add the vanilla extract. Continue to blend until velvety.
4. Spread the cream cheese mixture over the biscuit
base and smooth the top with a palette knife or spatula. Chill in the fridge for at least four hours.
5. Soak gelatin leaves in water according to packet instructions
6. Cut the passion fruit in half and using a teaspoon, scoop the flesh into a sieve
7. Push the passion fruit pulp with a large spoon through a sieve until all the juice is extracted, reserving the seeds.
8. Put the passionfruit juice, water and sugar in a small saucepan over a low heat Stir to dissolve the sugar and add soaked gelatine leaves. Keep stirring to dissolve
9. Remove from the heat and cool
10. Add the seeds to the passion fruit glaze.
11. Very gently pour glaze over cheesecake, cover with clingfilm and return to the fridge until glaze has set.