Wednesday, 17 March 2010

Lemon Cheesecake with Passionfruit Glaze



I offered to make dessert to take over to my "mother-in-law" for Mother's Day.  I wasn't sure what to make but inspired by the beginning of spring and the fact that Asda had 3 passionfruit for £1, I decided to hark back to an old faithful of mine - Lemon Cheesecake with a passionfruit glaze.  This is light, hits all the right tastebuds and looks great.

In case you're not sure what a passionfruit is click here

Lemon Cheesecake with Passionfruit Glaze [Serves 8-10]

15 digestive biscuits

6 tbsp butter , melted

400g cream cheese  [I use Philadelphia Light to make it less artery clogging]

grated zest of 2 lemons

200g mascarpone cheese

100g caster sugar

184ml pot double cream
 
Crush biscuits into fine crumbs - either by putting them in a blender, food processor, or by putting them in a self-seal bag and bashing them with a rolling pin or other heavy object.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 20cm springform tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set the base while you prepare the filling.

Put the cream cheese, lemon zest, mascarpone, sugar into a bowl and mix well until smooth. (I use a hand beater, or you could use a wooden spoon or a whisk and lots of wrist action)

Put the cream into a clean bowl and whisk until it is the consistency of thick custard - it musn't be standing in peaks.   Add to the lemon mixture and fold in gently using a metal spoon, or you can use a electric beater if yours has a slow setting.  The idea being that you don't want to overmix at this stage, as it can make the filling too stiff.

Remove the tin from the fridge. Pour the filling over the biscuit base and spread evenly.  Return to the fridge to set (at least 4 hours or overnight).
 
For the passionfruit glaze:
 
6 passion fruit at the very least - or 8 is they are small
 
3 tablespoons of water
 
2 tablespoons of caster sugar
 
2 sheets of gelatine

- Soak gelatine leaves in water according to manufacturers instructions  
- Cut passionfruit in half
- Scoop flesh out of passionfruit, using teaspoon, into a sieve
- Push and squish passionfruit pulp with a large spoon until all the juice is extracted [reserve seeds]
- Put passionfruit juice, water and sugar in a small saucepan over a very low heat
- Stir to dissolve sugar
- Add soaked gelatine leaves and stir gently to dissolve
- Remove from heat and cool [about 10 minutes]
- If you like to see black flecks  in the yellow glaze add enough seeds at this stage
- Very gently pour glaze over cheesecake, cover with clingfilm and return to the fridge until glaze has set

Tip:  making this the day before and allowing the passionfruit flavour to infuse into the cheesecake makes it even yummier.

1 comment:

Bag manufacturers said...

I absolutely adore reading your blog posts, the variety of writing is smashing.This blog as usual was educational, I have had to bookmark your site and subscribe to your feed in ifeed. Your theme looks lovely.Thanks for sharing.
regards:
Bag Manufacturers