Mum gave me some Passionfruits

～香香，芝士白香果冰冻芝士蛋糕。。^^

My mum gave me some local Passionfruits. I always wanted to do a cheesecake with passionfruit. With this I have a chance to do my Chilled Passionfruit CheeseCake. I like the sweet and fruity smell of the passionfruit. You can smell it from outside of the skin. Inside is the pulp with lots of seeds. I was so excited with it ^^....




Chilled Passionfruit CheeseCake


Ingredients:
18cm round chocolate sponge cake, 2cm in thickness

(A)
250g sponge mix flour
60g water
240g (4 nos) eggs
20g cocoa powder, mix in sponge mix flour


(B)
60g cooking oil


Method:
1) Pour (A) into a mixing bowl and cream till light and fluffy.
2) Add (B) amd mix until well combine.
3) Pour in a greased 9" tin and bake at 180c for 30-35 minutes.

Filling (A):
250g cream cheese
40g castor sugar

(B):
3 tbsp passionfruit pulp
80g plain yogurt

(C):
1 1/2 tbsp gelatine
60g water


(D):
100g topping cream, whipped

Topping (A):
3 tbsp passionfruit pulp
50g castor sugar
200g water

(B):
2 tbsp gelatine
80g water

Method for cake base:

Slice the ready baked sponge cake into a 2cm in thickness layer and lay in the 18cm loose bottom cake tin as base. First layer of this cake.

Method:
1) Cream (A) until lightly and smooth. Add in (B) and mix until well combined.
2) Premix (C) and place over double-boiler to stir until gelatine is completely dissolves. Add this gelatine mixture into the above cheese mixture and mix to well.
3) Fold in (D) and mix until well combined.
4) Pour the cheese filling over the chocolate sponge cake and smooth the surface.
Chilled cake in fridge for 4 hours or until set.

Topping method:
1) Cook (A) until it is boil. Set aside. Mix (B) and double-boil until gelatine dissolves. Add in (A) and mix to combine.
2) Pour the topping on top of the cheese layer and chilled again in fridge until firm.
3) Remove cake from the cake tin and it is ready to be served.

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