MKR Episode 11 Recipe: Passionfruit Cheesecake with Almond Crust

Passionfruit Cheesecake with Almond Crust

Prep Time: 30 mins + setting

Cook Time: 2 mins

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Serves 6.

Almond Crust

220g almond meal

150g flaked almonds, toasted

Pinch salt

160g butter, melted

4 tbs runny honey, warmed

Filling

500g cream cheese, at room temperature

150g caster sugar

125ml fresh passionfruit pulp, strained

2 tsp powdered gelatine

250ml thickened cream, whisked to soft peaks

Jelly Layer

125ml passionfruit pulp

125ml water

1 ½ tsp powdered gelatine

60g caster sugar

Method

1. To prepare almond crust, combine almond meal, flaked almonds and salt in a bowl. Combine butter and honey in a jug. Add to almond mixture and stir to combine. Divide mixture among six serving glasses.

2. To make filling, process cream cheese and sugar until smooth and combined. Add passionfruit pulp and process to combine.

3. Sprinkle the gelatine in 2 tablespoons of warm water. Whisk with a fork and stand for 1 minute. Melt in the microwave for 20 second increments until dissolved. With motor operating, add the melted gelatine to the cream cheese mixture. Fold in cream.

4. Spoon or pipe cream cheese mixture over almond crust in glasses.

5. To make jelly layer, strain the passionfruit pulp through a fine sieve. Return 1 teaspoon of the seeds to the pulp.

6. Sprinkle the gelatine over 125ml water in a small saucepan. Whisk with a fork and stand for 1 minute. Place over low heat until mixture is warm and gelatine melts. Remove from heat and add sugar. Stir until dissolved. Stir in passionfruit pulp. Cool to room temperature then pour over cheesecake filling in glass.

7. Refrigerate for several hours or overnight to set.

Tips

Returning a teaspoon of seeds back to the passionfruit pulp, shows that the jelly is passionfruit, without the seeds being overbearing in texture.