Give your common Cheese Cake a summer makeover with Chiltern’s inspired vanilla and Tropical fruit cheese cake.
HOW TO MADE
1.Preheat the stove to 160°C. Oil and line the base and sides of a 20cm x 30cm lamington container with baking paper.
2.Combine squashed roll and spread in a bowl, then, at that point, press into base of skillet.
3.Chill for 30 minutes to set. Prepare for 10-15 minutes until pale brilliant, then eliminate from stove and permit to totally cool.
4.Reduce stove to 120°C. Pro cream cheddar, cream, vanilla seeds, eggs, egg yolks and 1 cup (220g) sugar in a food processor until smooth.
5.Pour over the cooled base and return to the stove for 1 hour 15 minutes or until recently set.
6.Wipe food processor spotless, then, at that point, prodigy sharp cream and 1/4 cup (55g) sugar until smooth. Pour over cheesecake and smooth top.
7.Return to stove and prepare for a further 15 minutes or until set.
8.Remove from stove. Put away to cool, then, at that point, chill for 4 hours or short-term.
9.To make passionfruit syrup, place the excess 1/2 cup (110g) sugar and 200ml water in a container over low intensity, mixing until sugar breaks up.
10.Increase the intensity to medium-low and stew for 8-10 minutes until somewhat decreased.
11.Add passionfruit mash, mixing to separate the film.
12.Remove from intensity and cool marginally. Chill until prepared to serve.
13.Cut cheesecake into twelve bars. Top each bar with bits of foods grown from the ground with passionfruit syrup to serve.
- 300g shortbread biscuits, finely crushed
- 110g unsalted butter, melted
- 750g cream cheese, at room temperature
- 150ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 2 eggs, plus 8 extra egg yolks
- 1 3/4 cups (385g) caster sugar
- 600g sour cream
- 5 passionfruit, pulp removed
- 1/2 red papaya, peeled, sliced
- 1/2 pineapple, peeled, sliced
- 1 mango, peeled, sliced