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Passion fruit cheesecake
Serves SERVES 6
Ingredients
- 150g shortbread fingers
- 40g melted butter, plus a little extra for greasing the tin
- 500g mascarpone
- 100ml crème fraîche
- 100g caster sugar
- 2tbsp cornflour
- 3 eggs, beaten
- 165ml passion fruit pulp icing sugar, for dusting
- 150ml double cream, lightly whipped (optional)
- 20cm spring form tin
Method
Preheat the oven to 200°C/400°F/ Gas 6. Grease the spring form tin with a little butter and line the base with baking paper. Crush the biscuits to a fine crumb in a processor and pulse in the melted butter. Spread evenly over the base of the tin and bake for 7 minutes. Set the base aside to cool completely while you make the filling.
Beat together the mascarpone, crème fraîche and sugar until smooth. Sift the cornflour into the mixture and add the beaten eggs a little at a time. Mix in the passion fruit pulp and pour into the tin containing the biscuit base. Bake for 30 minutes then lower the heat to 180°C/350°F/Gas 4 and cook for a further 15-20 minutes until golden (it should still have a wobble in the centre). Cool completely on a wire rack before removing from the tin. Dust with icing sugar and serve with the whipped cream.
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