Saturday, October 22, 2011

Passionfruit Yogurt Cheesecake...Again!


Passionfruit Yogurt Cheesecake - 27 September 2011

My 3 kaufu bought many passion fruits to mum's place. We ate them but there were too many so I decided to bake a cake using the fruit. Since I was craving for cheesecake, I've decided to baked Passionfruit Yogurt Cheesecake. I have baked this before but it was almost a year back.

This time around, I was more hardworking and I strained the juice.
Heck, it was really difficult to strain as much juice as possible from 4 medium-sized passionfruits. In the end, I liked what I did. I has just enough juice and my passionfruit jelly layer was more clear and pretty.

After a night of refrigerating, I took the cake out.


Unmoulded it and this is what I've got - 3 layers of contrast colours; brown, white and bright yellow. Lovely.





I love biscuit layers in cheesecake. Wouldn't trade the base for something else. Not until I find something I love more than biscuit base.

The cheesecake layer was sweet and a 'lil to soft. But I guess I was too impatient to cut into the cake. The remaining cake left in the fridge was given more time to toughen up and it was harder when I cut into it many hours later.

The tangy thin layer of passionfruit jelly top layer complements superbly well with the sweet cheesecake layer and salty biscuit base. Awesome.


I love my serving plate as well. Slightly scalloped edges. Pretty and feminine enough for a beautiful cheesecake.


A nice clean cut into the cake.


My slice. A generous slice. All mine. :D








Recipe: 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 unsalted 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 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. (I used a 8 inch round spring form pan)

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.

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.

13. Serve!

2 comments:

blubbieMs said...

I am expecting a slice of whatever you are baking when I hit town!!!! =) Reading about them too much just makes me want to sink my teeth into any one of your baking creations!

Tan Shu-Yin said...

if im baking and there are still bakes left i'll sure bring a piece for u to try :)

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