Passionfruit Cheesecake
by Jarrod | Dec 17, 2021
Prep Time10 minsCook Time20 minsTotal Time30 mins
For the biscuit base:
50g melted unsalted butter
75g biscuit crumbs, gluten-free or other
100g brown sugar
¼ tsp cinnamon
¼ tsp ginger
¼ tsp salt
For the cheesecake:
300g silken tofu
100ml thickened cream
3 tsp gelatin powder
340g cream cheese
75g white caster sugar
80g passionfruit pulp
1Break the biscuits up into crumbs.
2Add the rest of the ingredients for the biscuit base to a mixing bowl and mix well. Reserve.
3In a food processor add the tofu, cream cheese and sugar. Blend until smooth. Reserve.
4Over a double boiler warm thickened cream.
5Add the gelatin to a small heatproof bowl.
6Boil 50ml of water and pour over the gelatin, stirring to dissolve.
7Add gelatin mixture to the warm thickened cream. Let cool.
8Add the cream mixture to the tofu mixture in a food processor/mixing bowl until well combined.
9Pour the tofu mixture into six lightly greased 4cm x 6cm moulds and let set in the refrigerator for two hours.
10Remove cheesecake from the refrigerator, turn it out onto chilled plates.
11Plate the biscuit crumb mixture and passionfruit on the plate.
12Accompany with Elato Cold Brew Decaf Cafe Latte Ice Cream.
13Prepare a warm (not hot) drink, to enhance the taste, by warming up your mouth between spoons of ice cream and chilled cheesecake.
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Ingredients
For the biscuit base:
50g melted unsalted butter
75g biscuit crumbs, gluten-free or other
100g brown sugar
¼ tsp cinnamon
¼ tsp ginger
¼ tsp salt
For the cheesecake:
300g silken tofu
100ml thickened cream
3 tsp gelatin powder
340g cream cheese
75g white caster sugar
80g passionfruit pulp
Directions
1Break the biscuits up into crumbs.
2Add the rest of the ingredients for the biscuit base to a mixing bowl and mix well. Reserve.
3In a food processor add the tofu, cream cheese and sugar. Blend until smooth. Reserve.
4Over a double boiler warm thickened cream.
5Add the gelatin to a small heatproof bowl.
6Boil 50ml of water and pour over the gelatin, stirring to dissolve.
7Add gelatin mixture to the warm thickened cream. Let cool.
8Add the cream mixture to the tofu mixture in a food processor/mixing bowl until well combined.
9Pour the tofu mixture into six lightly greased 4cm x 6cm moulds and let set in the refrigerator for two hours.
10Remove cheesecake from the refrigerator, turn it out onto chilled plates.
11Plate the biscuit crumb mixture and passionfruit on the plate.
12Accompany with Elato Cold Brew Decaf Cafe Latte Ice Cream.
13Prepare a warm (not hot) drink, to enhance the taste, by warming up your mouth between spoons of ice cream and chilled cheesecake.
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