Passionfruit Cheesecake Slice I love cheesecake so dearly. I’ll freely admit that weve been intimately involved with each other since I was a teenager. However, we had a fairly turbulent relationship to begin with. In the late 80s and early 90s, fresh cheesecake was all the rage and I remember not so fondly admiring this dessert, which was always so temptingly presented, only to bite into a slice and be disappointed by either an overly grainy or jelly-like texture from the excessive or inappropriate use of gelatine, or the flavour and smell would be pungent of tart cream cheese. This cured me of ever really getting to know cheesecake until I became a teenager, whereby, I would buy a home brand bavarian dessert, and in front of the TV, armed with a teaspoon (in a poor attempt to control myself), I would easily devour half the pie in one sitting. One thing led to another and eventually I started delving into frozen cheesecake desserts, and from there, finally made my final destination to baked cheesecakes. I love baked cheesecakes, in their many guises, for the dense, cakey, velvety smooth and creamy texture on top, and the crispy, crumbly base on the bottom. The recipe I’m sharing with you is pretty standard in its preparation - slice base is first made and baked, before being topped with a cream cheese mixture and re-baked. The coconut slice base more resembles the texture of cake, rather than crunchy biscuit. Just a reminder that the second addition of the passionfruit pulp in the recipe can result in the cream cheese mixture not setting fully while baking, so be cautious not to add large blobs of pulp in any one particular area - if this happens, use a a skewer or the tip of a butter knife to help distribute the pulp out into the cheesecake mixture more evenly. I got a little over excited and ended up using the whole 170g tin of passionfruit pulp, but even so, the slice still cuts relatively cleanly once cooled and if I could have my time over, I’d do it again, no regrets… #yolo I used a 9 inch square baking pan (approximately 22cm x 22cm) to bake my cheesecake slice, however the original recipe calls for a standard slice tray, 26cm x 16cm, so you could use either. Don’t forget to lower the oven temperature from 180oC to 160oC once the base has been baked and removed from the oven. Passionfruit Cheesecake Slice Makes: 36 squares Approximate cal/per serving: 120 (per square) Ingredients: Base - - 150g butter, room temperature - 1/3 cup caster sugar (75g) - 1 tsp. vanilla bean paste - 1 large egg - 3/4 cup plain flour (120g) - 2 tsp. self-raising flour - 1/4 cup milk (60mL) - 1/4 cup desiccated coconut (20g) Topping - - 500g cream cheese - 3/4 cup caster sugar - 1/2 cup sour cream - 2 large eggs - 1/2 cup passionfruit pulp (I used canned) Method: 1. Preheat oven to 180oC. Grease a square baking pan or slice tray with spray canola oil and line base and sides with baking paper. 2. To make base, place butter and sugar (1/3 cup) in a large bowl and use electric beaters to cream the two ingredients until the butter appears white like cream and smooth in texture (sugar crystals mostly dissolved). You can also complete this step using a mix master. 3. Crack and lightly beat one egg in a separate bowl or china cup. Add egg and vanilla to the butter and sugar mixture and use electric beaters to combine ingredients evenly. 4. Add coconut, milk and sift both flours into the bowl. Use a spatula to gently fold the remaining ingredients through until evenly combined. 5. Place base mixture into prepared baking tray and use a spatula or the underside of a large metal spoon lightly sprayed with canola oil to help spread mixture out evenly. Place tray in oven and bake for 15 - 20 minutes, or until a skewer inserted into the centre of the base comes out clean. Remove tray from oven and leave to cool while preparing cream cheese mixture. 6. Lower heat of oven to 160oC. 7. In a large clean bowl, place cream cheese and the second portion of caster sugar (3/4 cup) and beat with electric beaters until smooth (1 - 2 minutes). 8. Crack and lightly beat remaining two eggs, and add to cream cheese mixture with sour cream. Use electric beaters to beat ingredients together until evenly combined. Add half of the passionfruit pulp (1/4 cup) and again, use electric beaters to combine ingredients evenly. 9. Pour cream cheese mixture over the baked base. Using a teaspoon, distribute the remaining passionfruit pulp (1/4 cup) over the cream cheese mixture and use a skewer or the tip of a butter knife to swirl pulp through cream cheese mixture. 10. Bake cheesecake slice in oven for 30 minutes or until cream cheese topping appears just set. Remove from oven and leave to cool completely, before using a sharp knife to cut into squares.
Posted on: Wed, 14 Jan 2015 04:39:00 +0000
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