Recipes, re-invented from cooking shows
Mango and Passionfruit Cheesecake
Prep. Time:
Baking Time:
Total Time:
30 mins
70 mins
100 mins
Serves:
4 - 6
word
Ingredients
Jelly Topping
640 ml water 2 heaped teaspoons agar-agar 1 tablespoon Mango Powder 1 tablespoon Passion Fruit Powder
Biscuit Base
180g oaty biscuits 90g butter, melted 50g soft brown sugar 1 tablespoon Mango Powder
Cheesecake filling
800g block cream cheese 200g caster sugar 240g sour cream 3 tablespoons Passion Fruit Powder 2 large eggs
Method
Jelly
Add the agar-agar to the water and bring to a furious boil, whisking until all the agar-agar is invisible. Add the fruit powder, whisk well and set aside. This will not become 'bouncy' like a gelatin-based solution, but it will set.
Biscuit base
Blend the biscuits, sugar, and fruit powder together then pour in the melted butter and keep mixing.
Press into the base of an 8" loose-bottomed tin and bake at 350° F for 10 - 12 minutes.
Set aside to cool.
Cheesecake
Blend the cream cheese and sugar together for about 2 minutes until really well mixed. From this point on, beware over-mixing. If in doubt, don't.
Add the sour cream and fruit powder and mix only until the powder is well blended.
Beat the eggs and add them in about three blasts, pulverizing briefly.
Top the batter on top of the biscuit base and cook in a bain marie for about an hour, still at 350° F.
Remove from oven and leave to cool completely before removing the cheesecake from the tin and then somehow man-handling the jelly onto the top.
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Instructions
Jelly
Add the agar-agar to the water and bring to a furious boil, whisking until all the agar-agar is invisible. Add the fruit powder, whisk well and set aside. This will not become 'bouncy' like a gelatin-based solution, but it will set.
Biscuit base
Blend the biscuits, sugar, and fruit powder together then pour in the melted butter and keep mixing.
Press into the base of an 8" loose-bottomed tin and bake at 350° F for 10 - 12 minutes.
Set aside to cool.
Cheesecake
Blend the cream cheese and sugar together for about 2 minutes until really well mixed. From this point on, beware over-mixing. If in doubt, don't.
Add the sour cream and fruit powder and mix only until the powder is well blended.
Beat the eggs and add them in about three blasts, pulverizing briefly.
Top the batter on top of the biscuit base and cook in a bain marie for about an hour, still at 350° F.
Remove from oven and leave to cool completely before removing the cheesecake from the tin and then somehow man-handling the jelly onto the top.
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Ingredients
Jelly Topping
640 ml water
2 heaped teaspoons agar-agar
1 tablespoon Mango Powder
1 tablespoon Passion Fruit Powder
Biscuit Base
180g oaty biscuits
90g butter, melted
50g soft brown sugar
1 tablespoon Mango Powder
Cheesecake filling
800g block cream cheese
200g caster sugar
240g sour cream
3 tablespoons Passion Fruit Powder
2 large eggs
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