Passionfruit Cheese Cake

Passionfruit & Peach Cake

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Passionfruit Cheese Cake

Cake Ingredients

Directions

NOTE: Pre-baked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

CRUST: If you are pre-baking the shell, preheat the oven to 170 degrees Celsius. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 20 centimetre springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.

NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.

CHEESECAKE: Preheat the oven to 148 degrees Celsius. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.

Passionfruit & Peach Cake

Cake Ingredients

100g / 4 oz light soft brown sugar sieved,

225g / 8 oz wholemeal self raising flower,

2 teaspoon baking powder

2 ripe peaches skin removed and mashed

50g / 2 oz walnuts chopped,

2 eggs beaten,

120ml / 4 fl oz oil,

120ml / 4 oz carrots finely grated

For the icing-

75 g / 3 oz butter or margarine softened,

225g / 8 oz icing sugar sieved

3 Tropical Panama Passionfruit,

1 peach stoned and sliced.

Directions

            Preheat the oven to 180'C / 350'F / Gas mark 4.  Grease and line the base and sides of a 19 cm / 7 1/2 in springform cake tin.

            Sieve the flour and baking powder into a bowl, stir in the sugar, mashed peaches, walnuts, eggs, oil and carrots. Place the mixture into the tin, spreading evenly to the sides leaving a slight hollow in the centre. Bake for 50 - 60 minutes. Test by inserting a skewer

            into the centre, which should come out clean. Leave to cool on a wire cooling rack.

             To finish the cake, cream the butter or margarine with the icing sugar until soft and fluffy. Cut the cake in half and spread the top half with some of the icing. Stir 2 Passionfruit into the remaining icing and use to sandwich the two halves together.

             Arrange the peach slices round the top of the cake. Fill the centre with the pulp from the remaining Passionfruit.