When it comes to cheesecake their are two fan clubs in our family:
The "purists" led by my husband and the "real fruit topping" fans. So I often do half of the cake with topping and the other half without. Declaredly my kitchen resembles a bit the free market- it all depends on supply and demand :)
The Passion fruit topping cheesecake even convinced the purists because the delicate flavor of the fruit combines very well with the creamy cheesecake filling and is not overwhelming. As for the presentation the Passion fruit gives a wonderful brightness to the pale color of the cheesecake.
A crumbly oatmeal cookie crust adds crunchiness to the silky texture of the filling.
When I'm in Austria, I prepare the local version of this dessert, "Topfentorte" which is prepared with Topfen or Quark as it is called in Germany. It's lighter and has a very subtle flavor.
As we are planning to spent the next months until after Christmas in Vienna, I will post the Austrian version of this cheesecake soon.
Now I'm off, there are still so many things to do until traveling, time is short and my to do list seems to grow mysteriously every day.
For the cheesecake you need:
3 1/2 P. soft cream cheese ( best at room temperature)
1/2 cup Greek joghurt
1cup granulated sugar
3 large eggs
1 spoonful freshly pressed lime juice
1 spoonful lemon zest
3 cups coarsely crushed oatmeal cookies ( about 250g )
1/2 cup melted , unsalted butter
Pulse cookies in the food processor or put them in a plastic food bag and crush with a rolling pin to chunky crumbs.
Mix with the warm, melted butter.
Press mixture into bottom of the springform, until evenly covered.
Chill until set (about 1/2 hour).
Method for the cheesecake filling:
Whisk the cream cheese and Greek jogurt with a
hand mixer until soft and creamy.
Add sugar, lime juice and lime zest, mix well.
Add the eggs, mixing well until all ingredients
have blended in well.
Pour over the Cookie mixture
Smooth the surface and bake in preheated oven at 220 C about 45 minutes or until just set in the center. (When a wooden tooth pick stays clean.)
Turn the oven off. Leave the cheesecake in the oven with the door slightly open until completely cooled down to prevent cracking.
Uups, I forgot about this part, so my cheesecake cracked a bit :(
For the Passion fruit topping you need:
11/2 cup fresh passion fruit pulp ( or frozen Passion fruit pulp)
4 spoonful water
1 tablespoon cornflour
1/2 cup of granulated sugar
Put the Passion fruit pulp in a medium sauce pan, add sugar (the amount of sugar may vary depending if you use fresh fruit or frozen pulp)
Add sugar and mix well.
Combine cornflour and water in a small bowl. Add to the Passion fruit mixture.
Cook over medium heat, stirring 2-3 minutes or until mixture boils and thickens.
Let cool down.
Pour over cheesecake and place in fridge until set.
See you next week.
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