Lime and Passionfruit Cheesecake

My Da Jie was very kind in providing me with 8 passionfruits to bring back home when I visited her 😀 Paid homage to the passionfruit by baking a lime & passionfruit cheesecake. Da Jie, here’s a slice of the cheesecake dedicated to you 🙂

Used my new 9″ springform pan and was horrified to find out, after doing the crust etc. and just before filling the pan with the batter, that my usual roasting pan could not accommodate the springfoam pan! Luckily, I found another bigger round cake tin to hold springform pan, otherwise….sigh!

Anyway, I learned some new stuff while baking this cheesecake:

  • By greasing the sides of the pan, the chance of getting smooth sides is higher.
  • When adding cream into the mixture, make sure that the cream is lump-free too….otherwise the cheesecake mixture will have lumps – horrors of horrors!!

I fancy that using 500g cream cheese achieves a cheesecake that is too low for my liking…I prefer a much higher cheesecake :). But that’s a personal preference.

As for the verdict: it’s smooth and creamy. The tangy passionfruit complemented the richness of the cream cheese, making the confection not too rich. Glad that Hubby liked it, even though he’s not a fan of sweet stuff.

It seems like the texture of the cheesecake (light vs dense) is also dependent on the proportion of whipping cream to cream cheese: this recipe uses 200ml whipping cream to 500g cream cheese; I did another cheesecake which uses 200ml whipping cream to 750g cream cheese, and this cheesecake is more dense.

Here’s the recipe I used, which was adapted by combining the recipes from “In the Kitchen” and “Cheesecakes, Pavlovas and Luscious Desserts”:

Cake

150g digestive biscuits

60g melted butter

500g cream cheese

110g caster sugar

juice of 1 lime

zest of 1 lime

2 eggs

3 egg yolks

200ml whipping cream

100ml strained passionfruit juice (from abt 8 passionfruits)

Topping

1tbsp caster sugar

3tsp cornflour

passionfruit pulp (strained for juice earlier)

Method

1) Grease sides of pan with butter.

2) Place biscuits in a food processor and whiz to form small crumbs; add melted butter and process briefly. Press biscuits into the bottom of a 22cm springform cake tin. Wrap the outside base with foil, using 2 pieces to cover the base. This prevents water seeping into the cake during baking. Place in fridge to set, for at least 20 min.

3) Preheat oven to 170 deg C

4) Beat cream cheese until smooth, add sugar and beat. Add cream, lime juice, passionfruit juice and lime zest, stir till combined. Then whisk in eggs and yolks, one at a time.

4) Place cake tin in a deep baking tray. Pour in cheesecake filling over biscuit base. Pour boiling water into baking dish to come halfway up the cake tin. Place carefully in oven. Cook for 1hr or until the cake is just set, still with some hint of wobble. Allow to cool on a cooling rack before refrigerating, preferably overnight.

5) To make the topping: Combine the sugar, cornflour and 2 tbsp water in a small pan over low heat. Stir until smooth, add 2 more tbsp water and passionfruit pulp and stir until mixture boils and thickens. Pour hot topping over the cheesecake, spread evenly and then leave to cool completely. Refrigerate overnight.