A tropical twist on a classic
Updated Jul 13 2016
I love cheesecake - but then again so do most people. Creamy rich filling with a crisp crust — a perfect ratio of fat and sugar. However, I’m not too keen on the traditional toppings of cherries or blueberries though. I must admit that I usual scrape a lot of it to the side to get to the good stuff (sorry, I know).
But this little tweak proves to be a winner. Joanne had some passion fruit given to her by a friend and decided to give it a try. It was a hit. With just the right amount of fruit, it turned out to be a refreshing glaze. The citrus element made it feel deceptively lighter than it was.
The citrus element made it feel deceptively lighter than it was
I brought a slice to work and some of my coworkers went nuts. I literally had people asking for orders. We may consider it, but in the meantime I don’t mind being the beneficiary of Joanne’s culinary experiments.
Jul 16, 2016 • Joanne
So now that you’ve had the hubby’s take on this recipe, let me fill you in on the recipe itself. I have posted the Juniors Famous Cheesecake recipe on the blog as my go to recipe for my cheesecakes but it’s actually adapted. I have never done the crust from their recipe because I personally love the classic graham cracker crust. I love a thicker crust and I like it kind of coming up the side of the cake a little. That is just personal taste, so feel free to adjust measurements when making crust to your liking.
Now a few things to consider about the crust. It’s not always easy to find graham crackers or prepackaged crumbled crackers here in Trinidad. Although we do have an amazing pre-packaged one made here locally which is delicious and I use it all the time if it’s available. But if it’s not, I simply use digestive crackers or cookies and adjust or omit the amount of sugar according to taste and I grind them down in my food processor. Otherwise you can put them in a sealed plastic bag and pound them out or roll with a rolling pin until fine and until you have enough.
I make the filling the same exact way every time. There’s no need to make any changes - it’s perfection every time!! I always bake it in a water bath. I also always leave it to cool for at least an hour before refrigerating it, and I refrigerate for at least a couple of hours before I top it.
Side tip about about the water bath: I have never been able to avoid water or what I originally thought was water from seeping through the five layers of foil that I would wrap my spring-form pan in. Well according to some super smart Youtube clip about making the perfect cheesecake, that is not water seeping in. Duh!!!! It’s condensation and literally unavoidable unless (they had the best and smartest solution!!!!!!!!) you place your spring-form pan in a baking dish that’s just slightly bigger than your spring form and then place it in the water bath!!! And cue the sound of the heavens opening up and aahhhh. Simple and yet a genius way to keep the moisture from condensation to a bare minimum if any.
For the topping I usually go with basic cherry and blueberry which I think is classic and delicious. (sorry Johann) I use the canned pie filling most of the time because fresh blueberries and cherries are not always easy to find or available in Trinidad. I also choose canned pie fillings that have no added sugars or preservatives. But when I get my hands on some passionfruit I use that as the topping and use the recipe below:
(Adpated from Junior’s Famous Cheesecake recipe)
Ingredients for the crust
1 and 1⁄2 cups of finely ground graham cracker crumbs or more depending on how thick you like the crust and if you like it coming up the side of the pan
1⁄4 to 1⁄3 cup of sugar or none depending on how sweet you like the crust
6 tablespoons butter, melted more or less depending on how much graham cracker crust you have
1⁄2 teaspoon of ground cinnamon (optional). I don’t add it if I’m using digestive biscuits
mix all, ingredients until well blended and then press mixture into pan 8-10 inch or smaller if you like a thicker crust
Bake at 375°F for 7 min ( a few min longer if your making a thicker crust) and let chill while you finish making filling
Ingredients and directions for the filling
Ingredients for the topping
1⁄2 cup of passionfruit pulp
1⁄2 cup caster sugar
Once your cheesecake is set, you can make the topping by combining the cornflour and water in a small pot and stirring until smooth over a medium heat.
Add the passion fruit and sugar and continue to cook for 5 or so minutes while it boils and thickens.
Allow to cool slightly before pouring onto the cake and returning to the fridge for at least an hour to set.