"Super creamy and fruity passionfruit vanillla cheesecake"
Passionfruit vanilla cheesecake
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 10
Recipe Card
ingredients
- 250 grams Biscoff cookies, fine crumble
- 65 grams Butter, melted
- 1000 grams Philadelphia cream cheese
- 330 grams Sugar
- 255 grams Eggs, whole
- 55 Egg yolks
- 50 grams Whipping cream
- 170 grams Passionfruit puree
- 1 piece Vanilla pod, scraped
- 250 Mascarpone cream
- 200 grams Whipping cream
- 30 grams Powdered sugar
- 1 piece Vanilla pod, scraped
Method
Step 1
Melt the butter and mix it in with the cookie crumble until even mixed and has a “wet” consistency. For the crumble finely crush the biscoff cookies. (You can also leave them a little more corse if desired) Spread the crumble into your prepared cake ring/molds and firmly press to the bottom of the mold Set aside
Step 2
For the filling add the cream cheese, vanilla and the sugar into the bowl of your mixer and with the paddle attachment mix it until smooth. (Don’t whip! Just mix on the lowest speed) Slowly add the eggs one at a time and mix well between each addition. Scrape down the sides. Mix the egg yolk, cream and the passionfruit together and then slowly add it to the mixture. Mix on low/medium speed for 1-2 minutes and scrape down the aside to avoid any clumping. Once you have a smooth and even mixture, pour this into your cake tin/mold and bake it in your preheated oven for about 35-45 minutes (depending on size-for the mini molds reduce the time)
Step 3
The cheesecake is done when it has a google “giggle” or “wabble” in the middle of the cake but still has a slightly firm touch to it. The cheesecake with still continue to set once left to cool down. Cool down at room temperature until completely cooled and place in the fridge overnight before cutting/serving.
Step 4
For the mascarpone cream, place the mascarpone cream, powdered sugar and the scraped vanilla bean into the bowl of your standing mixer and mix on low speed with the whisk attachment. Once smooth and clump-free add the liquid whipping cream little by little and continue to whip on medium-high speed until you get peaks firm enough to pipe. Make sure to not overwhip the cream and mascarpone (as this can happen very quickly so make sure to keep and eye on it)