BAKED PASSIONFRUIT CHEESECAKE
Make and share this Baked Passionfruit Cheesecake recipe from Food.com.
Provided by Terese
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 160oC.
- Place the biscuits in a food processor and process until fine crumbs are formed.
- Tip into a bowl and mix with the melted butter.
- Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
- Chill.
- In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
- Add the eggs one at a time beating lightly after each addition and stir in the cream.
- Pour into the prepared pastry shell and bake for 1 hour or until set.
- Remove from the oven and place on a rack to cool.
- Chill for 4 hours or overnight.
PASSIONFRUIT CHEESECAKE SLICE
I haven't made this myself, because my mother always makes them, there very yummy and great for family get togethers / picnics / do ahead for a buffet. There alittle bit fiddlely (thats why I let mum make them - LOL). This recipe has also just appeared in one of our monthly food magazines - Super Food Ideas. Cooking time is refrigeration time
Provided by Annetty
Categories Cheesecake
Time 49m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Line a 30cm x 20cm baking tin/pan with baking paper.
- Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
- Using an electric mixer, beat cream cheese until smooth.
- Add sour cream and 1/2 cup of icing sugar.
- Beat until well combined.
- Stir in lemon rind.
- Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
- Remove from heat, cool to room temperature.
- Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
- Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
- Refrigerate for 4 hours or until set.
- Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
- Stir until well combined.
- Spread over passionfruit icing mix over slice.
- When set, cut into squares and serve.
Nutrition Facts : Calories 281.1, Fat 14.7, SaturatedFat 7.7, Cholesterol 28.9, Sodium 219.6, Carbohydrate 34.2, Fiber 0.7, Sugar 20.6, Protein 4.2
LIGHT PASSIONFRUIT CHEESECAKE
A recipe from The Australian Womens Weekly. Still not sure how good it is for you but delicious anyway!!! Includes refigeration time for setting.
Provided by Wendys Kitchen
Categories Cheesecake
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderate(180°C/160°C fan-forced).
- Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
- Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
- Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
- Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
- Serve cheesecake drizzled with extra passionfruit pulp, if desired.
Nutrition Facts : Calories 241.8, Fat 18.8, SaturatedFat 11, Cholesterol 60.7, Sodium 170.9, Carbohydrate 14.6, Fiber 1.2, Sugar 11.4, Protein 5.1
PASSIONFRUIT CHEESECAKE
I created the Passion Fruit pie filling for this cheesecake because pie fillings are not readily available in Australia. Of course, you can still use blueberry or cherry pie filling as topping for this cheesecake. This recipe is easily adaptable to low-fat and low-sugar ingredients. This cheesecake freezes extremely well.
Provided by Jaily
Categories Dessert
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
- Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
- Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.
PASSIONFRUIT CHEESECAKE SLICE
Our passionfruit vine is full of passionfruit starting to ripen, and, although I have not yet made this recipe, I have eaten it twice! The chef informed me that is it is simple to make, and it is yummy!!! It has a kind of cheescake centre, but is not too rich. Perfect with coffee.
Provided by danikdanam
Categories Cheesecake
Time 50m
Yield 16 pieces
Number Of Ingredients 9
Steps:
- Line a 20cm square cake tin, and heat oven to 180°C.
- Beat butter and brown sugar until creamy.
- Mix in the flour.
- Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
- Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
- Add eggs, milk and lemon juice. Mix to combine.
- Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
- Bake for 25-30 minutes, until the filling is set.
- Cut into squares when cool, and dust with icing sugar before serving.
Nutrition Facts : Calories 354.1, Fat 24.4, SaturatedFat 15.1, Cholesterol 94.5, Sodium 201.5, Carbohydrate 29.8, Fiber 2, Sugar 15.1, Protein 5.3
MANGO & PASSIONFRUIT NO-BAKE CHEESECAKE (10"/26CM SIZE)
Steps:
- 1. Line base of springform tin with a piece parchment paper before clamping the ring around the base. 2. Add melted butter to biscuit crumbs and mix well. 3. Pour biscuit crumb mixture into the prepared tin and press into the base using the back of a spoon. 4. Chill in fridge for half an hour. 5. Sprinkle gelatine over hot water and stir well to dissolve. Microwave for 1 min and stir further to make sure all gelatine granules have dissolved. Set aside. 6. Beat softened cream cheese and sugar till smooth and creamy. Add in sour cream and beat till combined. Add in mango puree and passionfruit pulp and beat well. 7. Pour in gelatin mixture and beat well to combine. 8. Fold in diced mango and pour cream cheese mixture into the prepared cake tin. Smooth top. Chill in fridge overnight till cake has set. 9. To make Passionfruit Jelly Glaze - Sprinkle gelatin over hot water. Stir well and microwave for 1 min to dissolve gelatine granules. Stir in sugar to dissolve before adding passionfruit pulp. Set aside. 10. Remove cake from fridge and arrange mango slices over the top of cake. Carefully spoon jelly glaze over the mango slices ensuring that the passionfruit seeds are evenly distributed and jelly has covered all surface area. 11. Place in fridge to set.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love