xmas month 2021- lemon and passionfruit curd burnt basque cheesecake
As there isn’t a base to protect the cheesecake, you line the tin with 2 overlapping layers of baking paper. Lemon passionfruit curd is swirled through the cheesecake before baking and also through the whipped cream topping.
You can buy the lemon curd and stir through
some passionfruit pulp or you can make your own curd. I’ve included a really
easy microwave curd recipe for you, which is best made the day before you make
the cheesecake to allow it time to cool and set. The cheesecake also requires a
long cooling time, so it’s also best made the day before serving. The cheesecake is at it's best served at room temperature so decorate it just before serving and as it's very rich, small slices.
Here’s the recipe for you which makes an 8 inch cake, which I adapted from here. For all my recipes I use a 250 ml cup, a 20 ml
tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if
you have a fan-forced oven you may need to reduce the temperature by 20°C.
Lemon and Passionfruit
Curd Basque Cheesecake
Lemon and passionfruit
curd
1 egg
⅓ cup (70g) caster sugar
80mls (⅓ cup) fresh lemon
juice
2 tsp finely grated
lemon rind
Pinch salt
45g unsalted butter,
chopped at room temperature
The pulp of 1 passionfruit
Cheesecake
750g cream cheese, at room
temperature
1 cup (220g) caster sugar
4 eggs, at room
temperature
1 1/2 cups (375ml)
thickened cream
1 tsp finely grated lemon
rind
1 tsp vanilla bean paste
Pinch of salt
1/4 cup (35g) plain flour
⅔ cup lemon curd
300 mls softly whipped
cream, to serve
Microwave passionfruit
curd
Whisk the egg, sugar,
juice, lemon rind and salt in a microwave-safe glass bowl until combined. Cook
on low in the microwave for 3-4 minutes stirring every minute, or until a
smooth, thick curd forms.
Sieve the curd to remove
any eggy bits and lemon rind. Set aside to cool a little before stirring in the
unsalted butter. Allow the curd to cool completely before storing in the fridge
in an airtight container. When cold, stir through the passionfruit pulp
Preheat oven to 220°C,
conventional. Grease an 8 inch springform pan. Place a 30cm x 40cm sheet of
baking paper on a clean work surface. Top with another sheet of baking paper,
turning 90 degrees to create a cross. Line the prepared pan with paper cross,
pleating and folding the sides to fit.
Use an electric mixer to
beat the cream cheese and sugar in a large bowl until the sugar dissolves and
the mixture is very smooth. Add the eggs, 1 at a time, beating well after each
addition. Continue beating until the mixture is smooth and silky.
With the motor running,
gradually add the thickened cream in a thin, steady stream. Continue beating
until smooth. Add the lemon rind, vanilla and salt and beat to combine. Sift
flour over the cream cheese mixture. Beat on low until smooth. Spoon over 2 tbs
of the curd and use a large metal spoon to gently marble it through the mixture.
Pour half the cream cheese
mixture into the prepared pan then spoon over another 2 tbs of curd. Pour over
the remaining cream cheese mixture and use a round-bladed knife to gently
marble. Place the cheesecake on an oven tray and bake for 55 minutes in the
centre of the oven at 220°C or until the cheesecake is dark brown and puffed
but still has a jiggle in the middle. Set aside to cool completely then place
in the fridge to chill for 2 hours.
For a softer texture bring the cheesecake to room
temperature before serving. Place the whipped cream in a bowl with a little of
the remaining curd and gently marble. Top the cheesecake with the cream mixture
then drizzle the cheesecake with the remaining curd. Cut into slices to serve.
If passionfruit isn't in season where you live, just leave it out and make the lemon curd version. It will be equally delicious. The beautiful white serving plates you see featured are by Noritake for work I did for Everten.
See you all again next week for the final recipe of Xmas month 2021.
Bye for now,
Jillian
No comments
Post a Comment