Ingredients
| CRUMBLE BASE | |
| 70g salted butter, melted | |
| 100g brown sugar | |
| 140g flour, gluten free if desired | |
| CHEESECAKE FILLING | |
| 500g cream cheese | |
| 70g icing sugar | |
| ¼ teaspoon vanilla bean paste or ½ teaspoon vanilla essence | |
| 3 eggs | |
| 40g cream | |
| 40g seedless passionfruit pulp (made by pushing fresh or frozen passionfruit through a sieve to remove the seeds) | |
| PASSIONFRUIT JELLY | |
| 2½ sheets gelatine or 1¼ teaspoon gelatine powder | |
| 200g seedless passionfruit pulp | |
| 50g sugar | |
| TO SERVE | |
| 2 mangos, peeled, diced | |
| zest of 1 lime |
This cheesecake recipe is based on one I learnt while working at a pâtisserie in Paris. The low oven temperature does away with the need for a water bath, giving you the creamiest cheesecake, without any of the stress. You can even freeze the cheesecake before adding the jelly layer, making it even more stress free.
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Instructions
| 1. | CRUMBLE BASE |
| 2. | Heat the oven to 160°C. |
| 3. | Line the base of a 24cm round springform tin with a round of baking paper and cut a strip of baking paper to go around the inner edge of the tin. |
| 4. | Mix the butter, sugar and flour together to form a crumbly dough. |
| 5. | Press the dough into the base of the tin until it is evenly spread. |
| 6. | Bake for 12-15 minutes until the base is just starting to brown at the edges. |
| 7. | Set aside to cool while you make the cheesecake filling. |
| 8. | CHEESECAKE FILLING |
| 9. | Turn the oven down to 100°C. |
| 10. | Mix the cream cheese until it is smooth and soft, either in a bowl with a spatula or in a stand mixer with the paddle attachment. |
| 11. | Stir in the icing sugar and vanilla. |
| 12. | Whisk in the eggs one at a time, followed by the cream and passionfruit pulp. |
| 13. | Pour the cheesecake mix over the crumble base in the tin and bake for 40-60 minutes, until the cheesecake is set on the edges and still has a slight wobble in the centre. |
| 14. | Turn the oven off and leave the cheesecake in for 15 minutes more, preferably with the door open. |
| 15. | Remove from the oven and leave the cheesecake to cool at room temperature before transferring to the fridge. |
| 16. | This step reduces the chance of your cheesecake cracking, but don’t stress if it does, as the jelly layer will hide it. |
| 17. | PASSIONFRUIT JELLY |
| 18. | Once the cheesecake has been in the fridge for at least 30 minutes you can begin to make the jelly. |
| 19. | Soak the gelatine sheets in cold water until soft, then drain and set aside. |
| 20. | If using gelatine powder, mix it with 2½ teaspoons cold water and set aside for at least 2 minutes. |
| 21. | Put 50g passionfruit pulp in a pan with the sugar and bring to a boil. |
| 22. | Remove from the heat and whisk in the gelatine. |
| 23. | Whisk in the remaining passionfruit pulp then pour the jelly over the cheesecake while it is still in the fridge. |
| 24. | Chill overnight or for up to three days before serving. |
| 25. | TO SERVE |
| 26. | Run a paring knife around the inside edge of the tin to loosen the cheesecake, then carefully remove it from the tin and peel off the paper. |
| 27. | Put the diced mango in the centre of the cheesecake. |
| 28. | Decorate with the fresh lime zest. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles