3 Apr 2014

passionfruit cheesecake slice



Let’s stretch this gorgeous summery weather out for as long as possible. Defiantly bare legs and sundresses — okay, maybe with a scarf around the neck in the morning — before we descend into the full-body armour of winter woollies. And creamy, zingy cheesecake, rich with lemon and tropical passionfruit. What says summer better?

The wonderful thing about this slice — quite besides its whipped clouds of creamy perfection, quite besides this is my first ever cheesecake — is that this petite treat uses only half a block of cream cheese. So you have to make the slice again, quickly, to use the cream cheese before it spoils. I don’t see any problem with that.

I hope you are still enjoying cheesecake weather where you are!

Passionfruit cheesecake slice
Torn from a magazine years ago; no magazine title on the page. The base will be quite hard the first day or two, even if you cook it for the minimum time. But after that, its starts to soften from the topping, and becomes delectably sort of chewy from the coconut. You will need to allow an hour or so for the base to cool before topping it, then it needs chilling time before it can be served. Patience!
  • Preheat your oven to 180 and line a brownie tin with paper.
  • Melt 125 gms butter. Combine 1 cup SR flour, 1 cup desiccated coconut and 1/2 cup sugar in a bowl, then slowly add the melted butter, combining it with a fork. It may appear crumbly.
  • Pour into the brownie tin and again using a fork, spread around the base, firming it up once it is evenly distributed, then finally pressing down with your hand.
  • Pop into the oven and bake for 10-15 minutes until very lightly golden. Allow to cool (leave it in the tin).
  • Now make the cheesecake topping: cream together 125 gms soft cream cheese with a 395 gms tin of sweetened condensed milk and 1/3 cup lemon juice. Once finished, do lick the beaters.
  • Now fold thru ¼ cup of passionfruit pulp*. 
  • Pour over the base and swirl about (yes, you are playing with your food. But it’s so dreamy!). Chill for a few hours until firm, then remove it from the brownie tin (holding the paper lining) and store in a container in the fridge.
* You can omit the passionfruit and use other fruit as I did the second time I made this (to use the other half of the cream cheese block), such as berries. You may want to scatter these on top of the filling once it is on the base.
 
 

15 comments:

  1. I love the photo with the berries, this looks totally delicious! Congratulations on your first ever cheesecake, I am sure you will be making it again soon :)

    ReplyDelete
    Replies
    1. thank you jane! i'm sure cheesecake is like ice cream - can be eaten any time of the year!

      Delete
  2. Gosh this looks delicious, especially with the berries on top xx

    ReplyDelete
    Replies
    1. yes it looked very pretty! the passionfruit seeds decided to submerge themselves from view for the pic :-) but tasted wonderful!

      Delete
  3. We're just approaching cheesecake weather... at least I hope we are. I'll definitely keep your recipe in mind when the right weather does arrive, it looks delicious. I like the idea of getting two cheesecakes from the one block of cream cheese - a bargain!

    ReplyDelete
    Replies
    1. ah, we love a bargain here at dig in! who knew enjoying cheesecake was such a good example of frugality?! thankyou GD.

      Delete
  4. Gorgeous! I now have baking plans for the weekend. Thanks!

    ReplyDelete
    Replies
    1. Great! i hope you enjoy it as much as i did, bek.

      Delete
  5. Oh wow, that looks fabulous! I'll be right over .. if only! LOL

    ReplyDelete
    Replies
    1. :-) you're welcome anytime, frogpond!!

      Delete
    2. Thank you .. Might surpise you next time I'm in Hobart :)

      Delete
  6. Oh yeah, I am so trying that one. Yum! And making it twice, well how unfortunate, but I guess I'll force myself!

    ReplyDelete
    Replies
    1. that's what i said, barbara. it's a tough job, but someone has to do it :-)

      Delete

Word-verification is on, as the robot-spammers are loving my tuna past bake too much at the moment! I hope you understand - and I hope you'll still leave a comment at Dig In. I love hearing your thoughts, knowing someone is reading, and will always reply. Unless you're a robot-spammer.