Passionfruit Chiffon Cheesecake
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Passionfruit Chiffon Cheesecake
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| Servings | Prep Time |
| 10slices | 45minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 1cup Biscuit CrumbsI use scotch finger biscuits
- 1/4cup Coconut
- 80g Buttermelted
- 500g Cream Cheesesoftened
- 1/2cup Caster Sugar
- 3tsp Gelatine
- 1/4cup Boiling Water
- 225g White Chocolate Bits
- 1/2cup Passionfruit Pulp
- 2 Limeszest from 2 limes
- 300ml Thickened Cream
- 4 Egg Whites
- 1/4cup Caster Sugar
- 1/4cup Passionfruit Pulpextra to drizzle to make passionfruit glaze
- 300ml Thickened Cream
- 2tbsp Caster Sugar
Instructions
- Using a food processor, add sweet biscuits to create 1 cup of biscuit crumbs.
- Grease & line with baking paper a 20cm (8inch) round sprinform baking pan.
- In a large bowl add biscuit crumbs, coconut & melted butter. Mix to fully combine.
- Pour biscuit crumbs into base of baking pan and press and spread evenly over base. Place in refrigerator to chill.
- Add 300ml thickenend cream to a bowl and using an electric mixer beat until soft peaks form. Set aside.
- Add egg whites to a small bowl and beat until soft peaks form. set aside.
- Add white chocolate to a bowl placed over a saucepan of boiling water.
- Stir until white chocolate is fully melted and smooth. Remove from heat and allow to cool a little.
- Meanwhile, in a separate large bowl add cream cheese & sugar and using an electric mixer, beat until fully combined and smooth.
- In a small jug, add gelatine to boiling water and stir to fully dissolve the gelatine.
- Add white chocolate, lime zest & gelatine to cream cheese mixture and beat gently to combine.
- Add passionfruit pulp and gently mix through.
- Add whipped cream and gently fold through.
- Add 1/3 of the Egg White and gently fold through. Add remaining 2/3 and fold through.
- Pour mixture over biscuit crumb base in the baking pan.
- Place in refrigerator and allow to set for at least 3 hours (longer if possible).
- Once cake has set, add 1/4 cup passionfruit pulp with caster sugar to a small saucepan over low heat. Stir until sugar has dissolved then simmer for about 5 minutes to allow glaze to thicken a little. Stir regularly. Remove from heat and cool.
- Add 300ml thickened cream and 2 tbsp caster sugar to a bowl and beat until stiff peaks form.
- Add cream to a piping bag and pipe over top of cheesecake.
- Drizzle passionfruit glaze over top of whipped cream. Return to refrigerator to chill, then serve when ready.