Ok, ok...last baking post for the month, I promise! ;)
Has anybody not eaten passion fruit before? Or, has anyone not seen passion fruit before?
If so, this is how it looks like. Usually you use a spoon to scoop out the flesh and seeds and you eat both the flesh and the seeds.
Taste wise is very tart - kinda like tart kiwi fruit taste. Perhaps a little more sour compared to kiwi fruit. But I like it. Actually, you need to wait for the skin to be all wrinkled up which indicates that the fruit is ripe.
But being the impatient me, I could not wait 'til all of them are all wrinkled up. As soon as one or two of them are wrinkled, I decided to make something out of these fruits.
Scooped out the flesh and seeds from 4 passion fruits and into the bowl they go.
I was supposed to strain them to get the juice only, but I am lazy and I decided to use everything from the fruit; juice, seeds, pulps and all. More healthier, right?
Ooops..I forgotten to take a photo of the digestive biscuit crust base. This is the photo of the yogurt cheesecake mixture topped above the biscuit base. Oh yes, I decided to use my muffin pan for some individual yogurt cheesecakes.
The slips of parchment paper is for easier removal of the cheesecakes later, which I learned from JoyofBaking.
This is my lot; a 12-hole muffin pan, a small tart pan and 2 mini ramekins.
Topped with the passionfruit jelly mixture. I love the bright yellow colour.
Looks even better here.
After baking and chilling in the fridge twice, this is what you get. They get a little messy as I was clumsy with the removal from pan and also the yogurt cheesecake layer was a little too delicate for my clumsy handling.
But if you are careful enough, you get a nice neat little individual cheesecake.
Yummy....delicious...taste-wise was very good.
Love the biscuit base. I have always loved biscuit based cheesecake. The yogurt cheesecake layer is soft and sweet. The tart thin passion fruit jelly layer complements the salty biscuit base and the sweet yogurt cheesecake layer. Super delicious.
Arranged them in a long plate.
This is the one using the tart pan.
Looks heavenly huh? Easier removal with the bottom loose tart pan.
Cut them into 16 pieces just like a pizza.
Yes, like I said, doesn't this look like a fruit pizza?
Everyone a slice. Shern ate more than a slice all by himself. He's so adventurous - can tolerate such tart flavours!
Passionfruit yogurt cheesecake (copied from Bread Et Butter)
Makes one 8 inch cake/10-12 cheesecake pots
For the biscuit base:
- 15 digestive biscuits, crumbed
- 120g butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground ginger (I omitted this)
- 1/2 teaspoon salt
For the yogurt cheesecake:
- 400g greek yogurt (I used normal Anlene Natural Flavour yogurt)
- 450g cream cheese, at room temperature (I used Philadelphia cream cheese)
- 3 tablespoons passionfruit juice.
- 1 vanilla bean, split and scraped (I used 1 tsp Pure Vanilla Extract)
- 1/2 cup heavy cream (I used Emborg's whipping cream)
- 2 1/2 teaspoons powdered gelatine
- 3/4 cup sugar
For the passionfruit jelly:
- 4 ripe passion fruits, juiced – reserve the seeds
- 1/2 teaspoon powdered gelatine
For the biscuit base:
1. Preheat the oven to 180’C. Butter an 8 inch cake tin/ramekins/tart tins. If using a ring line the bottom with aluminum foil and place on a baking tray.
2. Put the digestive crumbs in a bowl, and add the sugar, ground ginger and salt to it. Mix well.
3. Add the melted butter to the crumb mixture, and mix until combined. Transfer the mixture to the prepared tin/ramekin and press it down in an even layer. Bake until golden (takes approx 10 minutes – this may differ according to the size of your tin) and let it cool completely.
For the yogurt cheesecake:
4. Put the yogurt and the passion fruit juice in a food processor and mix until smooth. (I used a blender)
5. Put the heavy cream in a small saucepan and heat until warm to the touch. Add the powdered gelatine to the warmed cream, and stir until dissolved. Remove from the heat and set aside.
6. Put the softened cream cheese, sugar, and vanilla extract in the bowl of a stand mixer, and beat until fluffy.
7. Fold cream, followed by passionfruit yogurt mixture into the cream cheese mixture until incorporated.
8. Pour the cheesecake mixture into the crust, and refrigerate until set. This will take at least 6 hours.
For the passionfruit jelly layer:
9. Strain the passionfruit juice and place in a small saucepan over low heat. (I didn’t strain it)
10. Add the powdered gelatin and stir until dissolved. Remove from the heat and let it cool.
11. Meanwhile rinse some of the passion-fruit seeds and place on top of the set cheesecake.
12. Pour the passionfruit mixture on top, and refrigerate for at least one hour/until set.