An easy cheesecake recipe with white chocolate and passion fruit combined. Not just an intense flavor, it also looks beautiful.
There are already such a lot of cheesecake recipes. But this one is very special, it is combined with passion fruit and white chocolate. The passion fruit contains yellow, jelly-like pulp with seeds (which you can eat) and the taste is fresh and slightly sour.
I once made my cheesecake in an oven with circular heat (by a fan) (a conventional oven). It looked great, but the inside was still wet. I didn't know what went wrong, but I talked to an aunt and she said that the fan took care of the outside, but the inside didn't have time to get baked. So from that moment on, I baked my cheesecake in a conventional oven. And every cheesecake baked from that moment on is done.
- Passion fruit is for sale with wrinkled skin and with a smooth exterior. The wrinkled variant is sweeter than the smooth variant.
- Passionfruit is stored outside the fridge. Cut the fruit in half and use scoop the flesh from the skin;
- In the recipe, whisk the egg whites first and then the fat products (such as mascarpone and cream cheese). If the egg whites come in contact with fat they can't stiffen. Therefore always use a fat-free bowl (wash before use in hot soapy water).
- This cheesecake can be prepared 1 day before eating. He gets even better! Store it in the refrigerator until use. Just add the fresh passion fruit before serving the cake, so it remains nice and smooth and it does not dry out.
- In the refrigerator: up to 4 days shelf life, packaged in a sealed container or bag
- In the freezer: up to 6 months, kept in a sealed freezer bag or box.
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Easy cheesecake recipe with white chocolate and passion fruit
Ingrediënten
- 75 grams tea biscuits
- 50 grams butter (unsalted)
- 100 grams white chocolate
- 125 ml cream
- 250 grams cream cheese
- 200 gram mascarpone
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 eggs (size L)
- 1 passion fruit
Ingrediënten die je nodig hebt per stap zijn onder de stap in Italic weergegeven
Hoe maak je het:
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Grease a round baking tin 10 inches (26 cm) and place a sheet of baking paper on the bottom of the tin.
- Crumble the cookies. That goes easy when you put them in a bag and then smash with a rolling pin to grind.
- Melt the butter and mix with the cookie crumbs.
- Spoon the cookie crumble on the bottom of the tin and press the cookies flat with the back of the spoon.
- Put 15 minutes in the refrigerator.
- Meanwhile, make the cheesecake filling.
- Put white chocolate with half and a half in a bowl and heat the mixture bain-marie (hang a bowl over boiling water) until the chocolate is melted.
- Put the bowl on a counter and let stand 5 minutes, so it slightly cools.
- Meanwhile, mix the mascarpone and cream cheese until they form a smooth mixture.
- Stir in the eggs one by one, then the sugar, and finally the vanilla extract.
- Pour the slightly cooled white chocolate cream with the cheese mixture, and mix it with a spatula through the mixture.
- Pour on the cookie bottom and place the cheesecake in the oven.
- Bake for 90 minutes then, turn the oven off.
- Allow the cheesecake to sit in the oven for 2 hours with the door closed.
- Then cool the cheesecake overnight in the refrigerator.
- Just before serving, cut the passion fruit open and spread the flesh on the top.
Opmerkingen:
- Passion fruit is for sale with wrinkled skin and with a smooth exterior. The wrinkled variant is sweeter than the smooth variant.
- Passionfruit is stored outside the fridge. Cut the fruit in half and use scoop the flesh from the skin;
- In the recipe, whisk the egg whites first and then the fat products (such as mascarpone and cream cheese). If the egg whites come in contact with fat they can't stiffen. Therefore always use a fat-free bowl (wash before use in hot soapy water).
Indicatie Voedingswaarde (Per Persoon / Portie)
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