Passionfruit and Raspberry Cheesecake
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Cheesecake Crumb Base
Ingredients
- 1 kg digestive biscuit
- 200 g brown butter
Method
- Combine the digestive biscuits and brown butter in a Robot Coupe until well mixed.
Cheesecake Mix
Ingredients
- 180 g egg yolks
- 645 g sugar
- 300 ml water
- 1875 g Philadelphia cheese
- 16 gelatine leaves
- 468 g semi-whipped cream
- 468 g passionfruit purée
- 20 g vanilla
Method
- Beat the cream cheese with vanilla until smooth.
- Melt the pre-soaked gelatine in the warmed passionfruit purée, then allow to cool slightly.
- Whip the egg yolks, then heat the sugar and water to 118°C and pour over the yolks while whisking to create a pâte à bombe.
- Mix the passionfruit purée with the cream cheese, then fold in the pâte à bombe.
- Gently fold in the semi-whipped cream until fully incorporated.
Raspberry Jelly
Ingredients
- 500 g raspberry purée
- 4 gelatine leaves
- 50 g sugar
Method
- Warm the raspberry purée to about 80°C, then remove from heat.
- Dissolve the sugar and pre-soaked gelatine into the warm purée.
Raspberry Gel
Ingredients
- 1 kg raspberry purée
- 200 g caster sugar
- 70 g lemon juice
- 15 g agar-agar
Method
- Mix a portion of the sugar with the agar-agar to prevent lumps.
- Add to the raspberry purée along with the remaining sugar and lemon juice, then bring to a boil.
- Set the jelly in the fridge until firm, then blend in a Robot Coupe to a gel consistency. Add more purée if needed.
White Chocolate Cream
Ingredients
- 1250 g milk
- 60 g glucose
- 20 g vanilla
- 1825 g white chocolate
- 2500 g double cream
- 30 g gelatine
Method
- Boil the milk, glucose, and vanilla together.
- Remove from heat and add the pre-soaked gelatine, stirring until dissolved.
- Pour the mixture over the white chocolate and stir until smooth.
- Add the double cream and mix well.
- Refrigerate overnight, then whip a small amount for serving as needed.