PASSION FRUIT CHEESECAKE

INGREDIENTS:

CRUST:
125 g oat biscuits
62 g butter

PASSION FRUIT CURD:
7 passion fruits
75 g butter
1,5 eggs
2 yolks
90 g sugar
1 gelatine leaf

CHEESECAKE FILLING:
2 gelatine leafs
300 g philadelphia cream cheese
75 g powdered sugar
2 dl heavy cream
2 vanilla pods or 2 tsp vanilla paste

PASSION FRUIT JELLY TOPPING:
10 passion fruits
30 g powdered sugar
2 gelatine leafs

MERINGUE:
1 egg white
56 g sugar

Melt the butter in a small saucepan. Pulse the oat biscuits in a blender or food processor until they are very fine. Mix with the melted butter, until it’s well incorporated. Add the crumbs to a 7 inch silicone pan. Distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. Press the crumbs up the sides of the form a bit. Set aside in the freezer.

Cut the butter into smaller pieces. Set to the side. Remove the pulp from the 10 passion fruits, run it shortly in the blender and then strain it. Soak the gelatin in cold water. Put the juice in a saucepan and mix in sugar, eggs and yolks. It’s important that the eggs and yolk is fully incorporated. Whisk until there are no clumps of egg. Whisk the mixture on medium heat until it thickens and have the right consistency. When it's done, take the now soft gelatin sheet and dump it in the warm curd. Stir until it's completely dissolved. Now add the butter and mix until it’s melted and incorporated. Pour the curd on top of the cold crust and make sure it's nice and even. Put it back in the freezer. Let it cool for about 1 hour.

Soak the gelatine in cold water. In a large bowl add the heavy cream, vanilla, cream cheese and powdered sugar. If you use vanilla pods then split them and scrape the seeds out. Mix with a bit of the sugar and add it. Save the empty pods for another time. Whip everything until it gets thicker. Add the gelatine to a small saucepan and melt it on low heat. It only take a few seconds. Add it to the cream cheese filling and mix well. Pour the filling onto the cold crust and smooth the top. Put it back in the freezer till the next day.

Next day. Soak the gelatine in cold water. Remove the pulp from the 10 passion fruits, run it shortly in the blender and then strain it. Put the juice in a saucepan and add the powdered sugar. On low heat, heat until the sugar is dissolved and it’s warm enough to melt the gelatine. Then remove from the heat and add the soft gelatine leafs. Stir until it's completely dissolved. Pour it into a small bowl and set aside until it’s just warm to the touch. When it’s ready, remove the cheesecake from the silicone pan. Put it on the plate you wanna serve it on. Use a acetate sheet, put it tightly around the cake. If it wont stay, use a bit of tape on the out where it won't stay. Now carefully pour the jelly topping over the cake and move the cake around until it fully covers the top. Now put it in the fridge for 3 hours. When it’s ready to serve, remove the acetate sheet and make the meringue.

Pour your egg whites into a clean bowl and beat on low speed until it starts to foam up. Now you can speed it up and slowly start adding in your sugar in small amounts. Keep beating until your meringue is glossy and have stiff peaks and no sugar graines are left. Put the meringue in a piping bag fitted with a star tip. Pipe the meringue onto the cake.

Enjoy!

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