Exotic Fruit Cream Cheese Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 15 h.
Ready in
Ingredients
for
1
- Ingredients
- 4 Passion fruit (halved)
- 1 cup Almond flour
- ⅔ cup Rice flour
- 0.333 cup soft light brown sugar
- 0.333 cup butter (melted)
- 3 cups cream cheese (softened)
- 1.333 cups caster sugar
- ⅔ cup chilled Coconut cream
- 2 large eggs (beaten)
- 1 Tbsp lemon juice
- 2 tsps vanilla extract
- 2 sheets gelatin
- 2 cups coconut chip (or flakes)
Preparation steps
1.
Scoop the pulp and seeds from the passionfruit into a sieve placed over a bowl. Press the pulp through the sieve, collecting the puree in the bowl. Cover the sieve and bowl, chilling until needed. Pulse together the ground almonds, rice flour, brown sugar, and butter in a food processor until combined.
2.
Pack the mixture into the base of a 23 cm | 9" springform cake tin, spreading it evenly with the back of a tablespoon. Chill until ready to use. Preheat the oven to 190°C(170° fan)|375F|gas 5. Beat together the cream cheese, caster sugar, coconut cream, eggs, lemon juice, and vanilla extract until smooth, 3–4 minutes. Add half of the passionfruit puree and beat again briefly.
3.
Pour the mixture onto the chilled crust, tapping the tin lightly to release any trapped air bubbles. Line a roasting tray with a tea towel. Lift the tin into the tray, and pour boiling water around it so that it comes halfway up its side. Bake for 30 minutes. Reduce the oven to 120°C(100° fan)|250F|gas ½ and bake for a further 2 hours until set. Remove to a wire rack to cool.
4.
Combine the remaining passionfruit puree with some of the reserved seeds in a saucepan, warming over a low heat. Soak the gelatine in cold water until softened. Squeeze out the excess and whisk into the warm passionfruit puree until dissolved. Leave to cool and then pour over the set cheesecake. Chill the cheesecake overnight before turning out. Press the coconut chips into the side of the cheesecake before serving.
