Sweetest Hobby

Picture a dessert that combines the creaminess of cheese with the tropical freshness of passion fruit. Cheesecake, a delicacy with roots in ancient Greece and made famous in the United States, takes on a special and irresistible twist with passion fruit cream. Made with a crunchy cookie crust, a delicate filling, and a vibrant topping, this recipe perfectly blends tradition and innovation.

Cheesecake Filling

Ingredients:

• Cream cheese: 32 oz
• Sugar: 12.25 oz
• Lemon juice: 1 tbsp
• Eggs: 4 units
• Vanilla bean paste: 1 tbsp

Instructions:

1. Mix the room-temperature cream cheese in a mixer at low speed, gradually increasing to medium. Scrap sides frequently.
2. Add the sugar and continue scraping the sides.
3. Mix the vanilla bean paste with the eggs and add them one by one. The mixture should become creamy.
4. Finally, add the lemon juice, ensuring the center of the bowl is well-scraped.

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Graham Cracker Crust

Ingredients:

• Graham cracker crumbs: 6 oz
• Almond slices (toasted): 1.5 oz
• Butter (melted): 3.5 oz
• Sugar: ¾ oz
• AP flour: 2.35 oz
• Salt: A pinch

Instructions:

1. Combine the graham cracker crumbs, sugar, flour, and salt in a bowl.
2. Slowly drizzle in the melted butter, stirring until evenly moistened.
3. Press the mixture into the bottom of a pie pan.
4. Bake at 325°F (160°C) for 10 minutes, until firm and slightly toasted.
5. Fill the crust with the cheesecake mixture and bake at 300°F (150°C) for 1 hour.

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Passion Fruit Curd

Ingredients:

• Passion fruit puree: 5 oz
• Lemon juice: 0.5 fl oz
• Sugar: 8 oz
• Eggs: 6 units
• Unsalted butter (room temperature): 6 oz

Instructions:

1. Combine passion fruit puree, lemon juice, and half of the sugar in a saucepan. Bring to a boil.
2. Whisk the eggs with the remaining sugar in a non-reactive bowl. Avoid aerating.
3. Temper the egg mixture with a quarter of the hot juice. Add the remaining juice.
4. Return the mixture to the saucepan and bring to a boil while stirring vigorously. Boil for 1 minute.
5. Cool the mixture over an ice bath until it reaches 120°F (49°C).
6. Gradually add the butter in five portions, mixing thoroughly after each addition.
7. Use immediately or chill for later use.

Enjoy! 

From my kitchen to yours,

Ana Raquel.