Passionfruit Cheesecake with Chocolate Graham Cracker Crust
February 24, 2010 § Leave a comment
Do you know anyone who does not like cheesecake? This intensely dense yet soft custard always bring a satisfying ending to the meal. Sometimes, having just desserts between lunch and dinner rejuvenates the day. 3pm, you are tired and its almost towards the end of the day. You cannot have a meal because you are still full from lunch and need to retain some space for dinner. So a small serving of sweets would be ideal. Of course, for the coffee addicts, a good espresso at the end.
This recipe did not call for passionfruit puree but i added a tablespoon just to give it a good kick. Some of my classmates tried adding strawberry jam and swirl the cheesecake mixture while in the pan. It had some mad-ass whirlpool design. The flavors are endless. Try folding in some fresh blueberries, coffee extract, vanilla pod, lavender, Baileys, Rum, any liqueur or even green tea. The best is to infuse the cream and milk mixture with the flavors overnight.
Cheesecake crusts comes in many forms. I am not going to give you a recipe of how its going to be made. Oreo crust, graham crackers, digestive biscuits, sugar cookies, oatmeal cookies, anything you name it. The ratio is 4 parts cookies; one part sugar; 2 part melted butter for a 10 inch cake pan.
Adapted from Professional Baking by Wayne Gisslen
Cream cheese 1.25 lb
Sugar 7 oz
Corn starch 1 1/2 tablespoons
Lemon Zest 2 1/2 tablespoons
Vanilla extract 1 teaspoon
Salt 1 teaspoon
Eggs 4 oz
Egg yolks 1.5 oz
Heavy cream 2 oz
Milk 1 oz
Lemon Juice 0.25 oz
1. Line the bottom of a 10 inch pan with a parchment paper and spray cooking oil or butter the sides of the pan. Coat the sides with a thin layer of graham cracker crust and a thick layer about half an to three quarter inch of cookie crust at the bottom. Preheat the oven to 400F.
2. Put the cream cheese in the mixing bowl with the paddle attachment, mix at low speed until it is smooth and lump free.
3. Add sugar, cornstarch, lemon zest, vanilla, and salt gradually into the mixer. Blend until smooth and even. Occasionally, stop the mixer and scrap the sides of the bowl and mix. It can get really messy now.
4. Add the eggs, a little at a time until each addition is well blended. Continue adding until all is well mixed.
5. Now, add all the diary products and lemon juice, while the machine is still in low speed. Be patient!
6. Strain the mixture with a china cap strainer. Fill the pans and up to 3/4 full. Take a larger pan and or deep baking tray to make a water bath/ bain marie. Place the cheesecake pans on the deep tray, place it in the oven, and pour water into the pan (yes, while your trays are halfway in the oven, to avoid spilling water).
7. Lower the temperature to 350F and bake until set. It takes about 50 minutes to an hour. Its a good wait.
To unmold the cheesecake. Simply place the cheesecake in the cooler for an hour or more if you can, overnight. Hit the bottom and the sides of the pan with your palm. Invert the cake on a flat plate/cardboard/cutting board (if you like it ghetto style) with a layer of cling wrap, place a plate on the bottom of the cake and flip it again.
Bon appétit !