Passion Fruit and Coconut Cheesecake
I’ve made a wide variety of things this summer, but no baker’s repertoire is complete without a good baked cheesecake. My cheesecake was lacking in height a bit so the recipe below is the corrected one to give you even more creamy goodness.
This cheesecake serves 10.
Ingredients: (Ounce to Gram Conversion Chart)
5oz Digestive Biscuits
1oz Golden Caster Sugar
26oz Cream Cheese
6oz Caster Sugar
1 ½ tbsps Cornflour
½ tsp Salt
200ml Soured Cream
2tsp Vanilla Extract
10 Passion Fruits
300ml Crème Fraiche
2oz Desiccated Coconut
Melt the butter in a small saucepan on a low heat and then allow to cool.
Line a round cake tin (see Mama Molloy’s – The home of home-baking)
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Place the biscuits in a food bag and then bash with a rolling pin to produce fine crumbs.
Add the biscuits and golden caster sugar to the melted butter and mix to fully coat the crumbs. Transfer the biscuit mixture to the lined cake tin and flatten out the mix to cover the bottom of the tin. Bake in the oven for 10mins, take out and then allow to cool completely.
Reduce the oven temperature to 150oC (300oF, Gas Mark 2).
In a large mixing bowl, beat the cream cheese with a wooden spoon to loosen it up. Add the caster sugar, cornflour and salt and beat together.
In a separate bowl, mix 3 whole eggs, 3 egg yolks, the soured cream and the vanilla. Chop the passion fruits in half and scoop out the insides into a small bowl. Transfer the passion fruit flesh to a sieve and sieve the juice into the egg mixture. Discard the seeds.
Pour the egg mixture into the large mixing bowl gradually and whisk in with an electric whisk until fully combined and smooth.
Pour the cheesecake mixture over the biscuit base and bake in the oven for 1 hour.
Once baked, turn the oven off and allow the cheesecake to cool in the oven for 2 hours.
Take the cheesecake out of the oven and remove from the cake tin. Place the cheesecake on a flat plate. Spread the crème fraiche over the top and sides and sprinkle a thick layer of the coconut over all of the cake (carefully tip the plate up to cover the sides in the coconut).