This is an easy, no-bake cheesecake. The passionfruit provides a sharp, tangy flavour that cuts through the creaminess of the dessert beautifully. You can replace the passionfruit with berries if you prefer. I have leftovers for breakfast the next day. I dare you not to!
Ingredients
Base
- 400g ginger biscuits
- 120g butter
Filling
- 250g mascarpone
- 75g icing sugar
- 1 teaspoon vanilla bean extract or 1 vanilla bean pod
- 400ml crème fraîche
- 300ml cream
- 4–5 ripe passionfruit*
* Alternatively, replace the passionfruit with 300g mixed berries of your choice (blueberries and raspberries work well). In a pan heat a knob of butter, then add ½ a teaspoon vanilla extract and 2 tablespoons caster sugar. Gently stir in the berries and cook for 3–4 minutes until soft.
Set aside to cool before spooning over the cheesecake.
Serves 8-10
Method
Crush the biscuits into a fine crumb. In a small saucepan, melt the butter and stir in the crumbs. Tip the mixture into a 22cm loose-bottomed cake tin and press down. Refrigerate until firm, 45 minutes to 1 hour, or in the freezer if you are in a hurry.
Beat the mascarpone and icing sugar in an electric mixer until smooth.
Add the vanilla bean extract/seeds and stir them in with the crème fraîche.
In a separate bowl whip, the cream until it stands in soft peaks (take care not to overwhip), then gently fold it into the mascarpone mixture.
Scrape the mixture onto the biscuit base, cover with cling wrap and refrigerate for at least 3 hours.
To serve, remove the cake from the tin. Squeeze the passionfruit seeds and juice over the top and cut into portions to serve.
Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer
RRP$49.99, Bateman Books
