One of my favorite restaurants does a passionfruit cheesecake, which is my favourite dessert ever! I can’t afford to go out and eat any more so I thought I would try and recreate it at home. It was actually really easy and simple to make. You will need a cake tin with a removable bottom.
400g ginger biscuits, crushed into crumbs
4 passionfruit, ripe
400ml creme fraiche
300ml double cream
50g icing sugar
250g mascarpone cheese
1tsp vanilla extract
1. Melt the butter in a saucepan and then stir in the biscuit crumbs until well mixed. Pour into your cake tin and flatten the mix out evenly. Put into the freezer for 30 minutes.
2. Meanwhile, beat together the mascarpone, vanilla extract and icing sugar until smooth, and then stir in the creme fraiche. Whip the cream until it starts to become stiff. Stir into the mascarpone mix. Scope the seeds from two of the passionfruit and stir in as well.
3. Pour the mixture on top of the biscuit evenly. Put into the fridge for an hour.
4. Remove from the cake tin and top with the remaining passionfruit seeds.