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Passion Fruit Easter Cheesecake

Lovely tart and fresh Easter cake that fills the stomach. It can be made well in advance, as it can be stored in the freezer until it needs to be served and decorated.

PASSIONFRUIT ESTER CHEESECAKE
10-12 SERVINGS.

BISCUIT BASE:
150 G OAT BISCUITS
75 G MELTED BUTTER
1 PINCH IF SALT
1 TBSP. FREEZE DRIED RASPBERRIES

Blend the biscuits into fine crumbs with salt and raspberries.

Add butter and blend again.

Press the biscuit into an 18 cm silicone mold and place it in a cool place until the base has set and is firm.

CARAMEL GOLDMOUSSE:
2 SHEETS OF GELATINE
20 G PASTEURISED EGG YOLK
25 G ICING SUGAR
100 G GOLD CHOCOLATE, CALLEBAUT
200 G HEAVY CREAM 38%
1 TSP VANILLA SUGAR

Soak the gelatine in cold water for 5-10 minutes.

Whisk egg yolks and sugar light and airy.

Melt the chocolate and fold it gently into the eggs.

Whip the cream in soft tops.

Squeeze the water out of the gelatine and melt it in the microwave in a bowl with 1 tbsp. water.

Quickly stir 2 tbsp. whipped c wothe clingfiream into the gelatine.

Pour the gelatine in a thin stream into the chocolate mixture, while stirring quickly but gently.

Fold the rest of the whipped cream into the chocolate in two additions.

Pour the mousse in a 16 cm round silicone mould.

Place the mold, covered with cling film, in the freezer for 3-4 hours, preferably overnight.

CHEESECAKE FILLING:
4 SHEETS OF GELATINE
85 G PASSION FRUIT JUICE (CA. 7 FRUITS)
JUICE OF ½ LEMON
100 G ICING SUGAR
300 G CREAM CHEESE
250 G HEAVY CREAM 38%

Soak the gelatine in cold water for 5-10 min.

Cut the passion fruits in half and scrape the pulp out,  place it in a bowl that can withstand the microwave. Heat it for 30 seconds.

Place it in a blender and flash briefly 10 times. Press the pulp through a fine mesh sieve to remove the seeds. Then you should have approx. 85 g juice.

Heat the passion fruit juice and lemon juice to the boiling point. Squeeze the water out of the gelatine and melt it in the juice. Let the juice cool until it is no warmer than your little finger.

Whisk cream cheese and icing sugar soft and creamy in a bowl and fold in the cooled juice with a rubber spatula.

Whisk the cream to soft peaks and gently fold it into the cheese cream.

Remove the biscuit base from the silicone mould and wash the mould, it will now be used to assemble the cake.

Distribute the cheesecake filling in the mould.

Remove the caramel mousse from the mould and press it gently into the center of the cheesecake filling so that the surface is level.

Finally place the biscuit base on top and press down lightly.

Cover the mould with cling film and place it in the freezer for 3-4 hours until it is firm and frozen, preferably overnight.

Remove the mould from of the freezer, gently push the cake out and place it on the serving dish. Let it thaw completely in the refrigerator for a couple of hours.

PASSION FRUIT CREAM:
70 G SUGAR
1 M/L EGG
½ TSP. CORN STARCH
PULP AND JUICE OF 3 PASSION FRUITS
JUICE OF ½ LEMON
1 SHEET GELATINE
60 G BUTTER, CUBED
20 G ICING SUGAR
200 G HEAVY CREAM 38%

Soak the gelatine in cold water for 5-10 minutes.

Scrape the juice and pulp out of the passion fruits and place it in a bowl that can withstand the microwave. Heat it for 30 seconds.

Place it all in a blender and flash briefly 10 times. Press the pulp through a fine mesh sieve to remove the seeds.

Whisk sugar, eggs and corn starch together, whisk the warm passion fruit juice and lemon juice into the mixture.

Cook it over medium-low heat with constant stirring until it begins to thicken and resemble a good thick sauce.

Remove the curd from the heat, squeeze the water out of the gelatine and whisk it into the curd.

Whisk the butter in a little at a time until it is fully incorporated.

Allow the cream to cool completely, preferably overnight in the refrigerator.

Place 100 g of passion fruit cream in a bowl along with icing sugar and whisk it creamy and soft.

Add the cream and whisk it to a smooth cream that can be piped and keep its shape.

Add the cream to a piping bag with a french star tip.

DECORATION:
PASSION FRUIT CREAM
OPALYS CRUNCH PEARLS
DRAGÉE EASTER EGGS
RED WOOD SORREL

Pipe small peaks of passion fruit cream around the top of the cake.

Decorate the cake and serve it after Easter lunch in the sun.

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