Passionfruit Cheesecake With Spiced Pineapple Recipe by Santy Coy
Cooking Instructions 1 hour 20 minutes 1 Preheat the oven to 150ºC fan. Lightly grease and line the base and sides with baking parchment paper, the paper should rise 1 cm above the sides of the tin - place tin on a baking tray and set aside. 2 Place the almonds on a parchment - lined baking tray and roast the almonds for 6 minutes until golden. Remove from the oven and set aside to cool. 3 For the base: Place the disgestive biscuits in a food processor and blitz to form fine crumbs. The consistency should be that of dried breadcrumbs. 4 Tip into a meduim bowl and add the almonds, ground cinnamon and ground star anise. Add the melted butter and stir well to combine. Spoon the crumbs into the tins, using your hand to press them into the base. Even out the crust with the back of a spoon or the base of a glass and set aside in the fridge for around 30 minutes to chill. 5 If you making your own passionfruit pulp, strain the blitzed pulp through a fine mesh sieve, discarding the seeds. You should have about 140 ml of pulp. Set aside. 6 Place the cream cheese and sugar in the bowl of an electric mixer with the paddle attachment in place. I use hand mixer. Beat of a medium speed until smooth, then add the sour cream and mix until just combined. Reduce the speed to a medium low and with the machine still running, pour whisked eggs and yolks in a steady stream. Mix thoroughly, then add the passionfruit pulp and gently combine. 7 Pour the filling into the chilled crumb - lined cake tins; it should rise 2 cm from the top. Bake for 55 - 60 minutes, until the edges are set but the centre remains slightly wobbly when the tray is gently shaken. Turn off the oven but leave the cheesecake inside for 1 hour with the door propped open with a wooden spoon. Do not open the oven. 8 Remove from the oven and set aside to cool completely, before wrapping the tray in cling wrap and refrigerate overnight; the cheesecake is very soft so will not cut without chiiling. 9 On the day of serving, preheat the oven to 180ºC fan. Place the pineapple cubes in a medium bowl with the cinnamon, star anise and vanilla. Toss well and spread out on parchment - lined tray. Bake in the oven for 15 minutes, until lightly roasted, then set aside. 10 To make the dry caramel, place the sugar in a medium sauce pan over a medium high heat. It will seem as though nothing is happening until suddenly a small section around the edge will begin to melt and turn brown. It may even smoke a little, but don’t worry and don’t stir; continue to heat, tilting the pan often and swirling gently so that the sugar continues to melt and brown evenly until the caramel is the colour of golden syrup. 11 As soon as the caramel is ready, remove the pan from the heat and carefully pour in the lemon juice and water. It will splutter and spit, so take care. Swirl again over the heat to melt the caramel if the addition of the lemon juice has hardened it. Bring to the boil, stir and reduce for about 30 - 60 seconds to form a thick syrup, then add the pineapple cubes. Stir to combine and set aside to cool. 12 When ready to serve, run a small knife around the base of the tin, releasing the biscuit base, and gently push the cheesecake up and out of their mould. Remove the paper and transfer to a serving platter. 13 Spoon the caramelized pineapple and syrup on to the centre of the cheesecake, then spoon the passionfruit pulp and seeds on top of that. Serve immediately. 14 Enjoy 15 1 Preheat the oven to 150ºC fan. Lightly grease and line the base and sides with baking parchment paper, the paper should rise 1 cm above the sides of the tin - place tin on a baking tray and set aside. 1 Preheat the oven to 150ºC fan. Lightly grease and line the base and sides with baking parchment paper, the paper should rise 1 cm above the sides of the tin - place tin on a baking tray and set aside. 2 Place the almonds on a parchment - lined baking tray and roast the almonds for 6 minutes until golden. Remove from the oven and set aside to cool. 2 Place the almonds on a parchment - lined baking tray and roast the almonds for 6 minutes until golden. Remove from the oven and set aside to cool. 3 For the base: Place the disgestive biscuits in a food processor and blitz to form fine crumbs. The consistency should be that of dried breadcrumbs. 3 For the base: Place the disgestive biscuits in a food processor and blitz to form fine crumbs. The consistency should be that of dried breadcrumbs. 4 Tip into a meduim bowl and add the almonds, ground cinnamon and ground star anise. Add the melted butter and stir well to combine. Spoon the crumbs into the tins, using your hand to press them into the base. Even out the crust with the back of a spoon or the base of a glass and set aside in the fridge for around 30 minutes to chill. 4 Tip into a meduim bowl and add the almonds, ground cinnamon and ground star anise. Add the melted butter and stir well to combine. Spoon the crumbs into the tins, using your hand to press them into the base. Even out the crust with the back of a spoon or the base of a glass and set aside in the fridge for around 30 minutes to chill. 5 If you making your own passionfruit pulp, strain the blitzed pulp through a fine mesh sieve, discarding the seeds. You should have about 140 ml of pulp. Set aside. 5 If you making your own passionfruit pulp, strain the blitzed pulp through a fine mesh sieve, discarding the seeds. You should have about 140 ml of pulp. Set aside. 6 Place the cream cheese and sugar in the bowl of an electric mixer with the paddle attachment in place. I use hand mixer. Beat of a medium speed until smooth, then add the sour cream and mix until just combined. Reduce the speed to a medium low and with the machine still running, pour whisked eggs and yolks in a steady stream. Mix thoroughly, then add the passionfruit pulp and gently combine. 6 Place the cream cheese and sugar in the bowl of an electric mixer with the paddle attachment in place. I use hand mixer. Beat of a medium speed until smooth, then add the sour cream and mix until just combined. Reduce the speed to a medium low and with the machine still running, pour whisked eggs and yolks in a steady stream. Mix thoroughly, then add the passionfruit pulp and gently combine. 7 Pour the filling into the chilled crumb - lined cake tins; it should rise 2 cm from the top. Bake for 55 - 60 minutes, until the edges are set but the centre remains slightly wobbly when the tray is gently shaken. Turn off the oven but leave the cheesecake inside for 1 hour with the door propped open with a wooden spoon. Do not open the oven. 7 Pour the filling into the chilled crumb - lined cake tins; it should rise 2 cm from the top. Bake for 55 - 60 minutes, until the edges are set but the centre remains slightly wobbly when the tray is gently shaken. Turn off the oven but leave the cheesecake inside for 1 hour with the door propped open with a wooden spoon. Do not open the oven. 8 Remove from the oven and set aside to cool completely, before wrapping the tray in cling wrap and refrigerate overnight; the cheesecake is very soft so will not cut without chiiling. 8 Remove from the oven and set aside to cool completely, before wrapping the tray in cling wrap and refrigerate overnight; the cheesecake is very soft so will not cut without chiiling. 9 On the day of serving, preheat the oven to 180ºC fan. Place the pineapple cubes in a medium bowl with the cinnamon, star anise and vanilla. Toss well and spread out on parchment - lined tray. Bake in the oven for 15 minutes, until lightly roasted, then set aside. 9 On the day of serving, preheat the oven to 180ºC fan. Place the pineapple cubes in a medium bowl with the cinnamon, star anise and vanilla. Toss well and spread out on parchment - lined tray. Bake in the oven for 15 minutes, until lightly roasted, then set aside. 10 To make the dry caramel, place the sugar in a medium sauce pan over a medium high heat. It will seem as though nothing is happening until suddenly a small section around the edge will begin to melt and turn brown. It may even smoke a little, but don’t worry and don’t stir; continue to heat, tilting the pan often and swirling gently so that the sugar continues to melt and brown evenly until the caramel is the colour of golden syrup. 10 To make the dry caramel, place the sugar in a medium sauce pan over a medium high heat. It will seem as though nothing is happening until suddenly a small section around the edge will begin to melt and turn brown. It may even smoke a little, but don’t worry and don’t stir; continue to heat, tilting the pan often and swirling gently so that the sugar continues to melt and brown evenly until the caramel is the colour of golden syrup. 11 As soon as the caramel is ready, remove the pan from the heat and carefully pour in the lemon juice and water. It will splutter and spit, so take care. Swirl again over the heat to melt the caramel if the addition of the lemon juice has hardened it. Bring to the boil, stir and reduce for about 30 - 60 seconds to form a thick syrup, then add the pineapple cubes. Stir to combine and set aside to cool. 11 As soon as the caramel is ready, remove the pan from the heat and carefully pour in the lemon juice and water. It will splutter and spit, so take care. Swirl again over the heat to melt the caramel if the addition of the lemon juice has hardened it. Bring to the boil, stir and reduce for about 30 - 60 seconds to form a thick syrup, then add the pineapple cubes. Stir to combine and set aside to cool. 12 When ready to serve, run a small knife around the base of the tin, releasing the biscuit base, and gently push the cheesecake up and out of their mould. Remove the paper and transfer to a serving platter. 12 When ready to serve, run a small knife around the base of the tin, releasing the biscuit base, and gently push the cheesecake up and out of their mould. Remove the paper and transfer to a serving platter. 13 Spoon the caramelized pineapple and syrup on to the centre of the cheesecake, then spoon the passionfruit pulp and seeds on top of that. Serve immediately. 13 Spoon the caramelized pineapple and syrup on to the centre of the cheesecake, then spoon the passionfruit pulp and seeds on top of that. Serve immediately. 14 Enjoy 14 Enjoy 15 15 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Beloved Egg Chicken (Kathi) Roll Tandoori Chicken Legs Mushroom & Cherry Tomato Pasta with Poached Egg Seaweed Chicken Soup Hummus and Avocado Wrap 🥑 🌯 Beloved Egg Chicken (Kathi) Roll Tandoori Chicken Legs Mushroom & Cherry Tomato Pasta with Poached Egg Seaweed Chicken Soup Hummus and Avocado Wrap 🥑 🌯 Peri Peri chip wild sticks Finger millet pakoda Pineapple Race Diet desert with bran bread 🍞 🍲 Chia milet oats breakfast bowl Tandoori Chicken Legs Mushroom & Cherry Tomato Pasta with Poached Egg Vegetables zalfrezi Veg Indian style Bakery Patties-Veg Stuffed Puffs 😋 Prawn Cutlet For Kids Peri Peri chip wild sticks Finger millet pakoda Pineapple Race Diet desert with bran bread 🍞 🍲 Chia milet oats breakfast bowl Tandoori Chicken Legs Mushroom & Cherry Tomato Pasta with Poached Egg Vegetables zalfrezi Veg Indian style Bakery Patties-Veg Stuffed Puffs 😋 Prawn Cutlet For Kids