No Bake Passion Fruit Cheese Cake
On wet and dreary days I tend to feel a little nostalgic. Today is no different, I'm longing for some sun, sea and those bright zingy tropical flavors. Growing up in the Caribbean I have so many wonderful food memories and today I'm taken back to the abundance of free food that I had at my disposal. As kids we would forage for fruits... And sometimes we may have borrowed a few 😉. On a good day we would eat our way through juicy mangoes, cashew apples, guava, honey suckles, passion fruit and so much more. Yum!
These days, when I need a fix of home, I'd have to think about what's in season and whether it would be available in the stores. Today I settled on passion fruit and what better way to use passion fruit in cooking than in a dessert.
This easy to make no bake cheese cake has all the traditional cheese cake flavors and a smooth texture without it being overly sweet. The zingy passion fruit brings a little bit of sunshine.
INGREDIENTS
Biscuit base:
310g Digestive biscuits
150g Unsalted butter melted
60g Cup brown sugar
Cheese cake filling:
650g Cream cheese
250ml Cup cream
60ml Cup sour cream
125ml Cup caster sugar
4 Tbsp icing sugar (or caster sugar)
3 Tbsp Lemon juice
1/2 Lemon zest
1 Tsp Vanilla extract or essence
3 Tsp gelatine powder (optional)
60ml cup boiling water
Passion fruit top layer:
1/3 cup Passion fruit pulp
1/2 Orange juiced
1 Tbsp corn flour
4 Tbsp caster sugar
310g Digestive biscuits150g Unsalted butter melted
60g Cup brown sugar
Cheese cake filling:
650g Cream cheese
250ml Cup cream
60ml Cup sour cream
125ml Cup caster sugar
4 Tbsp icing sugar (or caster sugar)
3 Tbsp Lemon juice
1/2 Lemon zest
1 Tsp Vanilla extract or essence
3 Tsp gelatine powder (optional)
60ml cup boiling water
Passion fruit top layer:
1/3 cup Passion fruit pulp
1/2 Orange juiced
1 Tbsp corn flour
4 Tbsp caster sugar
METHOD
Prepare a 22cm spring form baking tin (with removable base), cut out a round piece of baking paper to line the base of the tin.
To make the base; place the digestive biscuits in a ziplock plastic bag and cover with a tea towel, using a rolling pin, whack the biscuits until they are completely broken up and resemble a fine crumb. Transfer to a mixing bowl.
Add the sugar and melted butter into the biscuit crumb bowl and stir with a spatula to combine. Turn the mixture out into the prepared tin. Using your fingers, press the crumb mixture firmly into the sides and the base. Place in the fridge for at least 30 mins to chill completely.
To make the filling: cream together using electric beaters the cream cheese, lemon juice, lemon zest and the caster sugar in a large mixing bowl. Followed by adding the sour cream and vanilla essence, beat until the mixture is creamy and smooth. If you have some lumps keep beating until they disappear.
In a cup, add the gelatine powder and boiling water together, stir to dissolve before adding to the cream cheese mixture and beat in until it is well combined.
In another large mixing bowl add the cream and icing sugar. Beat until peaks form. Fold into the cream cheese mixture.
Take the chilled biscuit casing out of the fridge, fill with the cream cheese mixture. Using a spatula, level and smooth off the top. Cover with an upside down dinner plate so it doesn’t touch the top of the cheese cake and place back in the fridge to set for a minimum of 4hrs (leaving it over night produces the best result).
To make the passion fruit top layer: add the corn flour and orange juice into a small saucepan. Stir to combine and remove any corn flour lumps before placing on a low heat. Continuously stir while it thickens to prevent lumps, if they start to appear take it off the heat and whisk vigorously. Once the colour changes to be translucent stir in the passion fruit pulp and caster sugar. Take off the heat and allow to completely cool down before spooning it out onto the top of the chilled cheese cake. Use a spatular to gently spread it out and level it off. Place back in the fridge covered for at least 30mins before serving.
Note;
Prepare a 22cm spring form baking tin (with removable base), cut out a round piece of baking paper to line the base of the tin.
To make the base; place the digestive biscuits in a ziplock plastic bag and cover with a tea towel, using a rolling pin, whack the biscuits until they are completely broken up and resemble a fine crumb. Transfer to a mixing bowl.
Add the sugar and melted butter into the biscuit crumb bowl and stir with a spatula to combine. Turn the mixture out into the prepared tin. Using your fingers, press the crumb mixture firmly into the sides and the base. Place in the fridge for at least 30 mins to chill completely.
To make the filling: cream together using electric beaters the cream cheese, lemon juice, lemon zest and the caster sugar in a large mixing bowl. Followed by adding the sour cream and vanilla essence, beat until the mixture is creamy and smooth. If you have some lumps keep beating until they disappear.
In a cup, add the gelatine powder and boiling water together, stir to dissolve before adding to the cream cheese mixture and beat in until it is well combined.
In another large mixing bowl add the cream and icing sugar. Beat until peaks form. Fold into the cream cheese mixture.
Take the chilled biscuit casing out of the fridge, fill with the cream cheese mixture. Using a spatula, level and smooth off the top. Cover with an upside down dinner plate so it doesn’t touch the top of the cheese cake and place back in the fridge to set for a minimum of 4hrs (leaving it over night produces the best result).
To make the passion fruit top layer: add the corn flour and orange juice into a small saucepan. Stir to combine and remove any corn flour lumps before placing on a low heat. Continuously stir while it thickens to prevent lumps, if they start to appear take it off the heat and whisk vigorously. Once the colour changes to be translucent stir in the passion fruit pulp and caster sugar. Take off the heat and allow to completely cool down before spooning it out onto the top of the chilled cheese cake. Use a spatular to gently spread it out and level it off. Place back in the fridge covered for at least 30mins before serving.
Note;
If you cannot find sour cream where you are, don't worry, you can make your own using the easy recipe below. Pour all of the ingredients into a jar with a lid, close it tightly and shake well. Leave it out on the counter overnight or up to 24 hours. By then the the mixture will have become quite firm, give it a good stir and it is ready to be used in your recipes.
250g Double cream
2 Tsp Lemon juice (or white vinegar)
60g Milk
Prep time: 30 - 40 minutes
Chill time : 4:30 hours - overnight
250g Double cream
2 Tsp Lemon juice (or white vinegar)
60g Milk
Prep time: 30 - 40 minutes
Chill time : 4:30 hours - overnight
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