Lemon, lime and passionfruit cheesecake

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So, a couple of weeks ago, the most fabulous Marianne de Pierres made a request for Cook Club. MdP doesn’t make too many requests. In fact, I pretty much get to do whatever I want for this column. So, of course, I agreed.

Cheesecake. Cheesecake! Of course, why hadn’t I thought of doing one before now? Well, that would probably be because…shock, horror…I’ve never made one. Okay, there was that fairly disastrous attempt for Christmas dessert about 18 years ago, but otherwise – nope. Cheesecake virgin. For a first real attempt, I’m happy with the result, though I’ll make some changes next time (see note at end of this post). It was demolished by my family, who are honest – if at times, harsh! – critics of anything new that comes out of my kitchen.

cheesecake 2 2

What You Need:

I used a 22cm spring-form cake tin for this recipe.

Butter to prepare the tin.

Crust

350g Arnott’s Nice biscuits, which is about a pack and a half.

175g butter, melted.

Filling

3 x 250g packs of Philadelphia Cream Cheese, softened to room temperature.

¾ cup of caster sugar.

1 teaspoon of lemon zest.

2 tablespoons of lemon juice.

Zest of 1 lime.

Juice of 1 lime.

1 teaspoon of vanilla extract.

1 tablespoon of plain flour.

3 large eggs.

Topping

2 packets of passionfruit flavoured jelly crystals.

Cream for whipping (or err, if you’re slack and in a hurry and can’t find your piping bag… use the fizzy tinned stuff. Not that I’d know about that. Nope.)

cheesecake

How it’s Done:

Prepare your spring-form pan by greasing it with butter. You can line it with baking paper as well, but I didn’t bother. Then, break up your Nice biscuits and add them to your blender. Give them a quick blend until they resemble breadcrumbs. Slowly add the melted butter. Using your fingers and the back of a spoon, push the biscuit/butter mix over the base and up the sides of the pan, trying to keep as much of a uniform thickness as possible. I had a little mix left over. Refrigerate.

Pre-heat your oven to 175 C, or if you have a fan-forced oven like me, drop the temperature to 160 C. Using an electric mixer (I have a KitchenAid stand mixer. Best. Kitchen Toy. Ever.) on low speed, beat cream cheese and caster sugar until blended. Add the lemon and lime zests and juices, along with vanilla. Mix well. Then add the flour and blend again. Add the eggs one at a time, being careful not to overbeat. Remove prepared crust from the fridge and pour the cheese mixture into it.

Before you put your cheesecake into the oven (middle shelf), add a small bowl of warm tap-water to the bottom shelf. This is to help the crust from drying out too much. Bake for aprox. 35 minutes, or until the centre is *almost* set. Remove from oven and cool completely before carefully removing the rim. Refrigerate for 3 to 4 hours.

While your baked cheesecake is chilling, mix jelly as per packet instructions. Once set, chop roughly with a butter knife and spoon onto the top of your cheesecake. Add passionfruit pulp and decorate with whipped cream around the edges – it hides a multitude of sins! If you do (ahem) use the canned whipped cream, remember it does tend to dissolve quickly.

Confessions: Next time, I’m going to bake cheesecake for 25 to 30 mins rather than the full 35, as it was a teeny bit dry. My oven also has ‘hot spots’, and I had to be careful it didn’t bake faster on one side than the other. I also found I had nowhere near enough mixture compared to how high up the tin I’d made my crust, which is why I added the layer of jelly, rather than just candied citrus like I’d originally planned. I will however, be making it again soon after such a great reaction from my family.

Looking forward to seeing how your versions turn out, Cook Clubbers!

Cream for whipping (or err, if you’re slack and in a hurry and can’t find your piping bag… use the fizzy tinned stuff. Not that I’d know about that. Nope.)

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