Preparation time: 6 hours and 40
minutes
Cooking time: 10 minutes
You
will need
300g shortbread biscuits, crushed
150g white chocolate
3 gold-strength gelatine leaves (see
note)
1/4 cup (60ml) milk
500g cream cheese, softened
395g can condensed milk
300ml thickened cream
Pulp from 6 passionfruit (to give 3/4
cup)
125g caster sugar
Method
- Grease a 23cm springform cake pan. Combine biscuits and butter, then press into base of cake pan. Chill for 30 minutes.
- Meanwhile, place chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Cool to room temperature.
- Soak the gelatine leaves in cold water for 5 minutes. Heat milk in a pan over medium-high heat until just below boiling point, then squeeze excess water from the gelatine leaves and add leaves to the hot milk, stirring until dissolved. Set aside.
- Whiz cream cheese, condensed milk and milk mixture in a food processor until smooth. Add chocolate and pulse to combine. Whisk cream to soft peaks, then fold into chocolate mixture. Pour over biscuit base. Chill for 6 hours or overnight.
- Meanwhile, pulse the passionfruit pulp in a food processor a few times to separate the pulp from the seeds. Strain, reserving seeds and juice, but discarding the pulpy flesh. Set aside.
- Place sugar and 100ml cold water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium-low and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush, for 5-6 minutes until a golden caramel. Add passionfruit juice and 1/4 cup (60ml) water (be careful as it may spit), reduce heat to low and stir until smooth. Cool slightly, then stir in the reserved seeds. Chill until ready to serve.
- Serve the cheesecake drizzled with passionfruit sauce.
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