Easter is the perfect time to bake for your family and the people around you.
This passion fruit cheesecake is so delicious!
Here is the recipe, enjoy!
Sponge cake (for one 11-inch/28 cm cake pan or two 8-inch/20 cm cake pans)
- 2/3 cup (140 g) regular sugar
- 1 cup + 1 tablespoon (140 g) all-purpose flour
- 4 eggs
- 1 tablespoon potato starch
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
Put the eggs, water, sugar and vanilla into a mixing bowl and beat for about 10 minutes.
Sift together the flour, baking powder and potato starch.
Add the sifted ingredients to the whisked egg mixture and fold in with a rubber spatula.
I use these adjustable baking rings here.
I’m making two 8-inch (20 cm) cakes, saving one of them for a later occasion.
Bake in a 350 F (180 C) oven for about 20 minutes.
Leave to cool completely.
Passion fruit cheesecake (enough for a 11-inch/28 cm pan)
- 4 1/2 teaspoons gelatine powder
- 1 2/3 cups (400 ml) passion fruit juice
- 20 oz. (600 g) cream cheese
- 1 cup (125 g) powdered sugar
- 1/2 quantity Vanilla Bean Frosting
- 1 cup (230 ml) whipped cream
- fresh berries such as blueberries, raspberries, blackberries, etc.
Put the gelatine powder into a small bowl with 1/2 cup (115 ml) cold water, set aside for 5 minutes.
Heat the passion fruit juice.
Take the pan off the heat and add the gelatine powder mixture.
Stir to mix, then place in the fridge to chill.
Place one of the cakes in a baking ring slightly larger than the cake.
Pierce the top with a fork to make several small holes.
Pour a little passion fruit juice (or use regular orange juice) over the pierced cake and arrange some fresh berries on top.
Put the cream cheese and powdered sugar into a bowl and beat until airy and well blended.
Make the Vanilla bean frosting (you can find the recipe here), but you will only need half of it. Fold it into the cream cheese.
The leftover Vanilla bean frosting can be frozen, or use it for cupcakes or meringues.
Put the now set passion fruit jelly into the mixing bowl and mix until fluffy.
Add the whipped cream.
Carefully fold it in until everything is well blended.
Pour this over the cake and smooth the surface.
Chill for a few hours.
Remove the ring from the cheesecake.
Transfer the cake to a cake stand or plate. I placed a white marzipan “lid” on top and decorated with lots of fresh berries.
Happy Easter Y’all
Hugs from me to you.