PASSION FRUIT CHEESECAKE TART
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 350 degrees.
- Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
- Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
- Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
- Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
- Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.
PASSION FRUIT CHEESECAKE
Passion fruit gets star billing in this luscious baked cheesecake, but strawberries and a sliced kiwi get credit for making it pretty.
Provided by My Food and Family
Categories Dairy
Time 6h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- HEAT oven to 325ºF.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, flour and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup passion fruit; pour over crust.
- Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, bring remaining passion fruit and sugar just to boil in saucepan on medium-low heat 15 min. or until thickened, stirring frequently. Cool completely.
- Cut kiwi into thin slices. Add to top of cheesecake along with the strawberries. Drizzle with passion fruit sauce.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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