Thursday, 17 January 2013

213. passion fruit cheesecake

passionate about a passion fruit

I have been away for a long time. Some of my friends have been asking whether I have stopped blogging. The answer is definitely not. December was just too hectic.... family wedding, guests and a bugging flu and fever with a persistent cough. Still getting over the cough. I have been cooking and noting down the measurements. My note book is filled with squiggly fonts in red, black and blue. I had to start blogging before those squiggly fonts become indecipherable to me. Last week some friends came over for dessert and  
I made some cheesecake. Most cold cheesecakes have eggs or are gelatin based. I tried out the cheesecake using agar agar flakes and loved the end result. Instead of cream cheese I used curd cheese. It is pretty difficult getting some decent cream cheese in Mombasa. I used about 2 litres of yogurt to get the required amount of curd cheese. I was pretty adventurous in trying out a passion fruit flavour cheese cake, but hey it worked.



PASSION FRUIT CHEESECAKE
Serves 10 to 12

For the base :
200 or 300g digestive biscuits
3 to 4 tbsps of butter

For the filling :
400g cream cheese or curd cheese
250 ml fresh cream
10 to 12 tbsps powdered sugar
4 tbsps agar agar flakes
1/2 cup water
1/2 cup passion fruit concentrate
1/2 cup passion fruit pulp

Preparation of the base:
  1. Crush the biscuits using a food processor or a big ziploc bag and a rolling pin.
  2. Melt the butter gently.
  3. Add the melted butter to the biscuit crumbs and mix well.
  4. Take a 9 or 10 inch round spring form cake tin. Press the crumb mixture onto the base of the tin. Press it in gently.
  5. Put the tin in the freezer till required.
Preparation of the filling :
  1. Soak agar agar in the water for 10 minutes in a small pan. Bring the mixture to a gentle boil till the agar agar dissolves. Leave the mixture on the side but it should not become cold.
  2. Gently heat the passion fruit concentrate. Add the agar agar mixture to it.
  3. If you are using home made curd cheese, make sure it is not watery. Should have a crumbly texture.
  4. Add  sugar to the curd cheese. Whisk it with an electric whisk till it becomes smooth.
  5. Whip the fresh cream till it forms soft peaks.
  6. Add the hot agar agar mixture to the curd cheese mixture and whisk it.
  7. Add the whipped cream and passion fruit pulp. Mix well.
  8. Pour the filling over the biscuit crumb base.
  9. Level the top gently and put the cheesecake in the fridge to set. This will take about 4 to 5 hours but I let mine set overnight.
  10. Before serving, decorate the top as you like.
Tips :
  • Use ginger nut biscuits or chocolate biscuits for the base.
  • If the agar agar sets, heat it up again before mixing it with the filling.
  • To get a crumbly curd cheese, I put the yogurt in a thin cotton cloth. I place it on a wad of newspaper and also place newspaper on top. Then I put a heavy brick on it. The newspaper soaks up the water. Once the newspapers are wet, replace them with dry ones. Then I let the curd cheese sit in the fridge overnight in the cloth. 
  • For the topping, use extra passion fruit pulp, grated chocolate, any other fresh fruit etc.
  • To get a passion fruit concentrate, take about 1/2 kg of passion fruit. Take out the pulp. Put the pulp in the blender without any water. Blend it for a few seconds. Sieve the mixture. You will be left with the concentrated juice. Measure the concentrate in a cup. Add half the amount of sugar. Mix well. Remainder of the concentrate can be diluted to make a refreshing drink. 
  • Ready made concentrate is available in most Indian grocery shops in UK. 
  • Adjust the amount of sugar used in the filling according to your taste. 
You may want to check out the following :
coconut and passion fruit muffins
mango and passion fruit paletas

passion fruit iced tea

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Thank you for stopping by. Your comments are valuable to me.

Thursday, 17 January 2013

213. passion fruit cheesecake

passionate about a passion fruit

I have been away for a long time. Some of my friends have been asking whether I have stopped blogging. The answer is definitely not. December was just too hectic.... family wedding, guests and a bugging flu and fever with a persistent cough. Still getting over the cough. I have been cooking and noting down the measurements. My note book is filled with squiggly fonts in red, black and blue. I had to start blogging before those squiggly fonts become indecipherable to me. Last week some friends came over for dessert and  
I made some cheesecake. Most cold cheesecakes have eggs or are gelatin based. I tried out the cheesecake using agar agar flakes and loved the end result. Instead of cream cheese I used curd cheese. It is pretty difficult getting some decent cream cheese in Mombasa. I used about 2 litres of yogurt to get the required amount of curd cheese. I was pretty adventurous in trying out a passion fruit flavour cheese cake, but hey it worked.



PASSION FRUIT CHEESECAKE
Serves 10 to 12

For the base :
200 or 300g digestive biscuits
3 to 4 tbsps of butter

For the filling :
400g cream cheese or curd cheese
250 ml fresh cream
10 to 12 tbsps powdered sugar
4 tbsps agar agar flakes
1/2 cup water
1/2 cup passion fruit concentrate
1/2 cup passion fruit pulp

Preparation of the base:
  1. Crush the biscuits using a food processor or a big ziploc bag and a rolling pin.
  2. Melt the butter gently.
  3. Add the melted butter to the biscuit crumbs and mix well.
  4. Take a 9 or 10 inch round spring form cake tin. Press the crumb mixture onto the base of the tin. Press it in gently.
  5. Put the tin in the freezer till required.
Preparation of the filling :
  1. Soak agar agar in the water for 10 minutes in a small pan. Bring the mixture to a gentle boil till the agar agar dissolves. Leave the mixture on the side but it should not become cold.
  2. Gently heat the passion fruit concentrate. Add the agar agar mixture to it.
  3. If you are using home made curd cheese, make sure it is not watery. Should have a crumbly texture.
  4. Add  sugar to the curd cheese. Whisk it with an electric whisk till it becomes smooth.
  5. Whip the fresh cream till it forms soft peaks.
  6. Add the hot agar agar mixture to the curd cheese mixture and whisk it.
  7. Add the whipped cream and passion fruit pulp. Mix well.
  8. Pour the filling over the biscuit crumb base.
  9. Level the top gently and put the cheesecake in the fridge to set. This will take about 4 to 5 hours but I let mine set overnight.
  10. Before serving, decorate the top as you like.
Tips :
  • Use ginger nut biscuits or chocolate biscuits for the base.
  • If the agar agar sets, heat it up again before mixing it with the filling.
  • To get a crumbly curd cheese, I put the yogurt in a thin cotton cloth. I place it on a wad of newspaper and also place newspaper on top. Then I put a heavy brick on it. The newspaper soaks up the water. Once the newspapers are wet, replace them with dry ones. Then I let the curd cheese sit in the fridge overnight in the cloth. 
  • For the topping, use extra passion fruit pulp, grated chocolate, any other fresh fruit etc.
  • To get a passion fruit concentrate, take about 1/2 kg of passion fruit. Take out the pulp. Put the pulp in the blender without any water. Blend it for a few seconds. Sieve the mixture. You will be left with the concentrated juice. Measure the concentrate in a cup. Add half the amount of sugar. Mix well. Remainder of the concentrate can be diluted to make a refreshing drink. 
  • Ready made concentrate is available in most Indian grocery shops in UK. 
  • Adjust the amount of sugar used in the filling according to your taste. 
You may want to check out the following :
coconut and passion fruit muffins
mango and passion fruit paletas

passion fruit iced tea

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