- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Nigella Lawson
Ingredients
Crust
- 1/2 cup Graham Crackers (add 2 tablespoons)
- 1/4 cup Unsalted Butter melted or softened
Topping
- 20 ounces Cream Cheese
- 7 tablespoons Sugar
- 3 large Eggs
- 3 large Egg Yolks
- 3/4 cup Heavy Cream (add 2 tablespoons)
- 1/2 Organic Limes juice freshly squeezed
- 1/3 cup Passion Fruit (from 7 Passion Fruits) pulped and in processor and stained
- 4 Passion Fruit for decoration
- boiling water - for Water Bath
Directions
Preheat oven to 325 degrees.
Process the graham crackers until they are crumbs then add the butter and pulse again. Line the bottom of an 8 inch springform pan, pressing the crumbs in with your hands or the back of a spoon. Put the pan in the refrigerator to set.
Beat the cream cheese until smooth, add the sugar, then whisk in the eggs and yolks one at a time. Stir in the cream and the lime and passion fruit juices, mixing everything together thoroughly. Remember, though, that beating cheesecakes too vigorously will introduce too much air, which in turn will make them rise and crack later.
Line the outside of the chilled pan with oil so that it covers the bottom and sides in one large piece. Repeat with a second piece of foil. Place the pan into a larger roasting pan. This will protect the cheesecake from the water as it is cooked in its water bath.
Pour the cheesecake filling over the cracker base. Pour the hot water into the roasting pan so that it comes about halfway up the foil, but making sure you can still carry it safely to the oven. Cook for an hour, but which time it will have browned a little on the edges and the middle should be set, although retaining a hint of a wobble underneath. Remove cakepan from oven.
Cool on a rack out of the foil, then refrigerate before unmolding. If you can be patient, leave it overnight in the refrigerator: it will taste better. Before eating, spread with the additional passion fruit pulp.
