A delicious, light and tangy cheesecake with nuts and crunchy biscuit base, perfect for a hot summer day.
PASSION FRUIT CHEESECAKE
10-12 SERVINGS.
BISCUIT BASE:
150 G OAT BISCUITS
80 G MELTED BUTTER
1 PINCH OF SALT
Line an 18 cm spring mould with baking paper on the bottom and cake plastic at the sides.
Blend the biscuits to a fine crumb together with salt.
Add butter and blend again.
Press the biscuit mixture into the form and well up the sides and refrigerate until the base has set and is firm.
PASSION FRUIT GANACHE:
100 G MILK CHOCOLATE
25 G HEAVY CREAM 38%
JUICE OF 3 PASSION FRUITS
Melt the chocolate in a bowl over a water bath or in the microwave.
Cut the passion fruits in half and scrape out the flesh.
Add it to a blender and blitz briefly. Press the pulp through a fine-mesh sieve to remove the seeds.
Bring the cream and passion fruit puree to a boil and pour it over the chocolate, while you fold it in with a rubber spatula.
Continue to stir until the ganache comes together into a smooth and glossy cream.
Spread the ganache on top of the biscuit base.
HAZELNUT CRUNCH:
25 G HAZELNUTS
25 G SUGAR
Roast the hazelnuts and scrape off the skin.
Melt the sugar in a pan and add the nuts, stirring until they are well coated.
Pour them out onto a sheet of baking paper and separate the nuts slightly from each other.
When they have cooled completely, roughly chop them.
Spread the hazelnut crunch on top of the ganache.
CHEESECAKE FILLING:
4 GELATINE LEAVES
JUICE OF 6 PASSION FRUITS
2 TBSP LEMON JUICE
100 G ICING SUGAR
300 G CREAM CHEESE
250 G HEAVY CREAM 38%
1 TSP VANILLA PASTE
Soak the gelatine in cold water for 5-10 minutes.
Cut the passion fruits in half and scrape out the flesh.
Add it to a blender and blitz briefly. Press the pulp through a fine-mesh sieve to remove the seeds.
Heat the passion fruit juice and lemon juice to a boiling point. Squeeze the water out of the gelatine and melt it in the juice. Allow the juice to cool until it is room temperature.
Whisk the cream cheese and icing sugar until soft and creamy in a bowl and pour in the cooled juice in a thin stream, while whisking with a rubber spatula.
Whip the cream and vanilla to soft peaks and carefully fold it into the cream cheese.
Pour the filling over the biscuit base.
Cover the mould with cling film and place it in the fridge.
TUILES:
10 G SUGAR
10 G WHOLE EGG
10 G FLOUR
EDIBLE GOLD AND ROSE DUST FOR DECORATION
Mix all the ingredients together into a uniform dough.
Place the baking mat for the tuiles on a baking tray and spray lightly with a cooking spray.
Spread the dough over the mat with a palette to fill up the leaves, then scrape the mat surface completely clean, so only the shapes are filled.
Bake at 175 degrees celsius for approx. 6-7 min.
Use a toothpick or needle to free them from the mat.
Brush with gold and rose dust.