Passion Fruit Cheesecake
Cheesecake with a Folláin twist, our Passionfruit curd transforms this cheesecake recipe, making this a very unique dessert. Looks gorgeous and tastes delicious.
Prep time: 15 minutes
Cooking time: Chill for 4 hours
Serves: 8
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200g Digestive biscuits100g Unsalted butter300g Cream cheese250ml Double cream100g Caster sugar3 Leaves of gelatine (Soaked in cold water for 5 minutes)1 jar Folláin Passionfruit curd
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Place the digestive biscuits into a ziplock bag and push all the air out before sealing. Crush the biscuits with a rolling pin. Aim for a rough breadcrumb texture.
- Melt the butter in a large saucepan, tip the biscuit crumbs into the butter and mix well until thoroughly combined.
- Press the crumb mixture into the bottom of a 20cm springform tin.
- Chill in the fridge while you make the topping.
- Heat half the cream in a small saucepan until just hot and turn off the heat.
- Squeeze the excess water from the gelatine and add to the hot cream and stir to combine. Set aside to cool slightly.
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Combine the cream cheese, sugar and rest of the double cream in a large mixing bowl. Using an electric handheld mixer, whisk together until light and fluffy.
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Slowly add the gelatine mixture and continue to whisk for 2 minutes. Finally, fold in half of the passion fruit curd.
- Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula.
- Gently heat the rest of the passionfruit curd in the microwave to achieve a runny consistency but make sure it’s not very hot.
- Pour the runny passionfruit over the top of the cheesecake and use the back of a spoon to spread out evenly over the surface.
- Cover with cling film and chill in the fridge for at least 4hrs before slicing and serving.
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Place the digestive biscuits into a ziplock bag and push all the air out before sealing. Crush the biscuits with a rolling pin. Aim for a rough breadcrumb texture.
Ingredients
- 200g Digestive biscuits
- 100g Unsalted butter
- 300g Cream cheese
- 250ml Double cream
- 100g Caster sugar
- 3 Leaves of gelatine (Soaked in cold water for 5 minutes)
- 1 jar Folláin Passionfruit curd
Method
-
Place the digestive biscuits into a ziplock bag and push all the air out before sealing. Crush the biscuits with a rolling pin. Aim for a rough breadcrumb texture.
- Melt the butter in a large saucepan, tip the biscuit crumbs into the butter and mix well until thoroughly combined.
- Press the crumb mixture into the bottom of a 20cm springform tin.
- Chill in the fridge while you make the topping.
- Heat half the cream in a small saucepan until just hot and turn off the heat.
- Squeeze the excess water from the gelatine and add to the hot cream and stir to combine. Set aside to cool slightly.
-
Combine the cream cheese, sugar and rest of the double cream in a large mixing bowl. Using an electric handheld mixer, whisk together until light and fluffy.
-
Slowly add the gelatine mixture and continue to whisk for 2 minutes. Finally, fold in half of the passion fruit curd.
- Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula.
- Gently heat the rest of the passionfruit curd in the microwave to achieve a runny consistency but make sure it’s not very hot.
- Pour the runny passionfruit over the top of the cheesecake and use the back of a spoon to spread out evenly over the surface.
- Cover with cling film and chill in the fridge for at least 4hrs before slicing and serving.
