Passionfruit – cheesecake

Passionfruit – cheesecake

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
100g sweet spiced biscuits
80g unsalted butter

Colour topping

Quantity Ingredient
5 large passionfruit, pulp
50g caster sugar

White topping

Quantity Ingredient
300g cream cheese
250g mascarpone
150g caster sugar
4 eggs

Method

  1. To make the biscuit base, crush the biscuits into very small pieces and put into a mixing bowl. Melt the butter and mix into the crushed biscuits. Line a small baking tin with baking paper and spread the biscuits over the base of the tin. Refrigerate for at least 1 hour.
  2. To make the white topping, preheat oven to 160°C. Combine the cream cheese, mascarpone, sugar and eggs using an electric mixer. Pour over the chilled biscuit base and then bake for 50 minutes. Remove from the oven and allow to cool completely.
  3. To make the coloured topping, combine the passionfruit and sugar.
  4. Cut the cheesecake into two 11 cm × 14 cm rectangles. Spread the sweetened passionfruit pulp onto the upper part of the rectangles and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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