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Nigel Slater's a Simple Passion Fruit Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A simple no cook cheesecake which has a creamy filling and sharp topping. I post it here as so many people have asked me for the recipe.

A simple no cook cheesecake which has a creamy filling and sharp topping. I post it here as so many people have asked me for the recipe.

Ingredients

Serves: 8

Metric Cups

For the Crumb Base

  • 120 grams butter
  • 400 grams ginger biscuits

For the Filling

  • 250 grams mascarpone cheese
  • 75 grams icing sugar
  • 1 vanilla pod
  • 400 millilitres creme fraiche
  • 300 millilitres double cream
  • 4 passionfruit (ripe and wrinkled)

For the Crumb Base

  • 4¼ ounces butter
  • 14⅛ ounces ginger biscuits

For the Filling

  • 8⅚ ounces mascarpone cheese
  • 2⅔ ounces confectioners' sugar
  • 1 vanilla bean
  • 14 fluid ounce creme fraiche
  • 11 fluid ounce heavy cream
  • 4 passionfruit (ripe and wrinkled)

Method

Nigel Slater's a Simple Passion Fruit Cheesecake is a community recipe submitted by Jaime and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the butter in a small pan.
  • Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process up by putting them in the freezer if you wish.
  • Put the mascarpone and icing sugar in the bowl of a food mixer and beat smooth.
  • Scrape out the seeds from the vanilla pod and stir them into the mascarpone along with the crème fraîche.
  • Whip the cream until it will stand in soft folds, then stir it gently into the mascarpone mixture.
  • Scrape the mixture into the cake tin and cover with cling film. Leave to chill for a good hour.
  • To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake.
  • Melt the butter in a small pan.
  • Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process up by putting them in the freezer if you wish.
  • Put the mascarpone and confectioners' sugar in the bowl of a food mixer and beat smooth.
  • Scrape out the seeds from the vanilla bean and stir them into the mascarpone along with the crème fraîche.
  • Whip the cream until it will stand in soft folds, then stir it gently into the mascarpone mixture.
  • Scrape the mixture into the cake tin and cover with cling film. Leave to chill for a good hour.
  • To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake.
  • Tell us what you think