Finally, a success!!!!!!! Sure, I made some adjustments to the quantities as well as the ingredients…it is extremely hard to resist passion fruits when you have a craze for it. Kind of reminds me of those passion fruit yoghurts that I kept downing when I was in Australia. This turned out surprisingly well, tangy yet crunchy – passion fruit seeds do that.
Now, passion fruits aren’t much to look yet – if you buy them from the store, it is usually recommended that you pick the ones that look a little shrivelled and bruised because that means they are ripe. The smell is fruity and sweet; the taste is simply divine – sweet, sour and tangy – and that crunch…tiny edible seeds wrapped in pulp.
Yoghurts, ice cream and cheesecake bring out the best in these yummy but yet egg-sized fruits…
Passion fruit chilled cheesecake
250 g digestive biscuits (actually you can use 200 g of biscuits and 50 g of cornflakes)
80 g butter (salted or otherwise)
300 g cream cheese
180 ml cream
3 passion fruits
1/2 cup sugar
4 tbsp water
3 sheets of gelatin
2 tsp Cointreau (orange liquor)
- Finely crushed biscuits, add melted butter and press into a 8 cm pan (or any container of your choice).
- Refrigerate until base becomes hard.
- Beat cream cheese and sugar until the sugar has dissolved and the batter looks smooth and creamy.
- Cut the passion fruits into halves and scoop out the pulp before stirring it into the cream cheese mix.
- Beat whipped cream and liqour until soft peaks form.
- Fold in whipped cream until the cream cheese and whipped cream are well mixed.
- Add gelatin to the water (make sure that the water is boiled) and stir until it dissolves. Leave aside to cool.
- Fold the gelatin into the cheese mix gently.
- Pour into the pan/container and freeze for at least six hours. Overnight is best.
- Serve with a topping of passion fruit or as is.
I poured mine into the wine glasses for small individual dessert servings…because they just look nicer. I do have to get some shorter glasses or small moulds for this purpose! Nil found the smell and taste wonderful, but it doesn’t do any wonders for the waistline though. Who cares?