How to make Passion fruit cheesecake. Vegetarian recipe.

Passion fruit looks amazing, all those tiny seeds floating in a sea of golden juice looks decadent, somehow, at least it does to me and this surprising little fruit makes a great tasting cheesecake. This recipe for passion fruit cheesecake is quick and easy to make and it’s fancy enough to serve at a dinner party.

You can make one large passion fruit cheesecake or several individual ones. I think the individual cheesecakes look better and it saves you the time and effort or dishing up separate portions. If your house is anything like mine it can also save the arguments over who has a bigger portion!

Passion fruit might look a bit strange on the outside I know that the first time I saw one I thought it was rotten, it looked so dried up and shrivelled, but that’s how they are supposed to look. When he was young my son called them sneeze fruits, for obvious reasons!

Ingredients.

16 ginger biscuits, or ginger snaps.

2 large lemons.

60g caster or fine sugar.

50g unsalted butter.

100ml crème fraiche.

300g soft cream cheese.

6 passion fruit.

Method.

Finely crush the ginger biscuits, I find that it’s best to do this inside of a plastic bag. Put the biscuits into a food bag or something similar and gently crush with a rolling pin. Melt the unsalted butter in a small saucepan, remover from the heat and then add the crushed biscuits to it. Put this mixture into one large or several small dishes whichever you are using. Next mix the soft cream cheese, the crème fraiche and the sugar together in a bowl.

Mix well until the separate ingredients are all combined. Remove the zest from the lemons and juice them. Add the lemon juice and zest to the cream cheese mixture, spoon this onto the ginger biscuit base and leave to set in the fridge for a few hours, preferably overnight. When you are ready to serve the cheese cakes cut open the passion fruits and remove the seeds and flesh form the insides. Swirl this over the top of the cheesecakes.

Passion fruit is a native of South America and it contains high levels of beta carotene, potassium and fibre, so not only does it look good, on the inside, but it does your insides good too. You can make this recipe a little more diet friendly by substituting low fat cream and low fat crème fraiche. This is quite a rich dessert so you don’t really need a large portion and it’s nice to treat yourself sometimes.

For many more vegetarian and vegan recipes, tips and ideas, please take the time to check out my blog. Thankyou.