Passion Fruit Cheesecake
Passion Fruit Cheesecake
Chef Nigella Lawson
1/2 cup Graham Cracker Crumbs
1 ½ Tablespoons Unsalted Butter, melted
1/4 cup minced Melissa’s Dried Coconut Chips
1 lb Cream Cheese, room temperature
½ c plus 2 Tablespoons Granulated Sugar
2 large Eggs, room temperature
3 large Egg Yolks, room temperature
3/4 cup Heavy Cream, chilled
1 Tablespoon Organic Limes juice freshly squeezed
1/3 cup Passion Fruit juice (from 7-8 Passion Fruits, strained)
4 Passion Fruit for decoration
Heavy duty aluminum foil, 18” x 18” square
Boiling water - for Water Bath
Preheat oven to 325 degrees. Place a roasting pan on a rack in the lower third of the oven.
Center an 8 inch springform pan over the foil. Bring the foil up the outside of the pan and over the rim into the top of the pan by about one inch, creating a leak proof barrier from the water bath. Crimp any excess foil around the rim. Combine the graham cracker crumbs and sugar in bowl or food processor.
Add the butter and the minced coconut. Pulse again or combine thoroughly. Evenly coat the bottom of the springform pan and two inches up the sides with the crumb mixture, pressing the crumbs in with your hands or with the back of a spoon. Put the pan in the refrigerator to set the crust.
Beat the cream cheese until smooth, add the sugar, then whisk in the eggs and yolks one at a time. Stir in the cream, the lime and passion fruit juices, mixing everything together thoroughly. Remember: beating cheesecakes too vigorously will introduce too much air, which in turn will make them rise and crack later.
Pour the cheesecake filling over the cracker base. Carefully place into roasting pan. Fill the roasting pan with enough boiling water to cover halfway up sides of spring form pan. Bake for 1 hour, by which time it will have browned a little on the edges and the middle should be set. You can test for doneness by inserting a thin metal skewer or turkey truss into the center of the cake. Very little batter should stick to the metal. Or, tap the side of the cake pan. The center should jiggle slightly.
Turn off oven. Leave oven door slightly ajar by placing a bunting between the oven door and the oven frame. Allow cake to cool at least one hour in the oven; remove cheesecake pan from roasting pan and place on a rack to cool another hour. Do not remove springform ring. Cover cheesecake with plastic wrap and refrigerate at least two hours or up to one full day for best flavor.
For serving, remove springform rim from pan bottom and top cheesecake with additional passion fruit pulp and seeds. It is best to cut cheesecake with a knife dipped in very hot water, then wiped clean before cutting each slice. Any leftovers may be refrigerated up to four days.
Cheesecake can be made, wrapped tightly in plastic wrap and frozen without topping up to one month. Topping should be frozen separately in airtight container. Thaw both cake and topping overnight in refrigerator before removing wrapping and serve.