Custard Apple and Passionfruit Cheesecake
Custard Apple and Passionfruit Cheesecake
Ingredients
1 packet gingernut biscuits
½ (half) cup finely chopped
toasted macadamias
100g melted butter
Filling
250g softened light cream cheese
250g fresh firm ricotta cheese
½ (half) cup caster sugar
¾ (three quarters) cup custard apple puree
¼ (quarter) cup fresh passionfruit pulp (about 4 passionfruit)
5 teaspoons gelatine
2 tablespoons warm water
½ (half) cup thickened cream, whipped
2 egg whites stiffly beaten
with a pinch of salt
Juice and zest of one lime, finely grated
Method
For the crust:
break the biscuits into pieces with your hands. Put
them into the
bowl of a food processor. Process to fine crumbs. Add the nuts and
process until
fairly fine. Remove to a bowl and stir through the melted butter. Press
crumbs into
the base and sides of a greased 20 cm springform pan. Place in
refrigerator to
chill thoroughly.
For the filling:
1. Beat together the cheeses and sugar in a medium bowl until
smooth.
2. Add custard apple puree, lime juice and zest and passionfruit pulp
and beat to
combine.
3. Combine the gelatine and water in a small cup and stand in a pan of
simmering
water until dissolved. Beat cooled gelatine through cheese/custard apple
mixture. Fold through the whipped cream and then the egg whites.
4. Pour into prepared shell, smooth top, and chill overnight.
Tip: you will need a custard apple weighing about 500g – peel it and
remove all the
seeds. The best way to remove seeds is to mash the pulp with a fork. The
seed can
then be picked out easily. Place pulp in a blender and blend until
smooth puree.
