Yesterday I made a huge passionfruit cheesecake. It is not the first time I'm making a passionfruit dessert. You can check out my previous one here.
Anyway, we had a jar of passionfruit and I was debating whether to make it into a pudding or a cake. Then my mom wanted to use up cream cheese that was going to expire so I decided on a cheesecake. It was a good choice and it turned out quite nicely. I got the recipe here and I made a minor tweak to the topping. I added 4 tbsp sugar instead of 2 and I cooked the topping on a stove to get it more reduced.
Also for the crust, I added a bit more butter and coconut oil. One thing to note is that you should mix the cream cheese first before you add in the condensed milk and egg. (Just a note to beginners as I was there myself). Otherwise it will be lumpy. And always scrape down the sides of the mixer.
The passionfruit was easy to juice. I blended it then strained it using a sieve to allow the juice to all come away from the solids. It yielded about 2/3 cups and I used only 1/3 or so cup.
My dad said it was good. And I really think it's similar to my lemon cheesecake. I think it is a nice cheesecake and simple to make. I was eyeing another cheesecake recipe that uses white chocolate. But since we didn't have white chocolate I will shelve the idea for another day when we have tons of passionfruit again. I didn't mention we have lots of passionfruit whenever we visit my grandfather in Melaka as he grows them.
Anyway, it was a good cake and I am itching to try other passionfruit recipes when we get some more. It is such a nice flavourful fruit! Has that tangy aroma too. Yum!Labels: baking, cakes, desserts, recipe, tea time
