Saturday, April 17, 2010

Baked Passion fruit Cheesecake with Vanilla Raspberry Sauce

Whether you would like to impress your guests or just want to make your day more excited, you can't go wrong with this mouth-watering cheesecake.

It is no crust baked cheesecake with a lusciously smooth and rich texture -no words can describe it- you just have to try it!

(Serves 10)


400 gram cream cheese, at room temperature

150 ml cream (35%), at room temperature

200 gram cottage cheese, at room temperature

150 gram flour, sieved

3 passion fruit pulp

½ teaspoon vanilla essence

3 eggs, at room temperature

150 gram sugar

Raspberry Sauce:

200 gram raspberries

100 ml water

50 gram sugar

1 teaspoon vanilla sugar


Preheat oven to 160 degrees C. Grease 24 cm baking form.

In a large mixing bowl combine cream cheese, cottage cheese and sugar; mix until smooth then gradually add flour.

Add eggs one at a time, mix well. Then add cream, vanilla essence and passion fruit. Mix until everything is well combined and smooth.

Pour filling into the baking form and bake for 1 hour and 10 minutes or until firm. Leave to cool in the form then refrigerate for at least 3 hours or preferably overnight.

Raspberry Sauce:

Place all ingredients in medium saucepan, bring it to a boil then reduce heat and simmer for about 5 minutes.

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