Low Fat Baked Passionfruit Cheesecake Recipes

LIGHT PASSIONFRUIT CHEESECAKE

Steps:

• Preheat oven to moderate(180°C/160°C fan-forced).
• Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
• Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
• Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
• Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
• Serve cheesecake drizzled with extra passionfruit pulp, if desired.

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.

BAKED PASSIONFRUIT CHEESECAKE

Steps:

• Preheat the oven to 160oC.
• Place the biscuits in a food processor and process until fine crumbs are formed.
• Tip into a bowl and mix with the melted butter.
• Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
• Chill.
• In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
• Add the eggs one at a time beating lightly after each addition and stir in the cream.
• Pour into the prepared pastry shell and bake for 1 hour or until set.
• Remove from the oven and place on a rack to cool.
• Chill for 4 hours or overnight.

PASSIONFRUIT CHEESECAKE UNBAKED - LOW LOW CARB

Steps:

• Use a round spring open type tin.
• BASE:.
• Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
• Add almond meal, vanilla essence and egg yolks and fold mixture into egg whites until its blended - don't beat.
• Be sure to butter the tin or spray lightly with oil to avoid sticking. I also place baking paper on the bottom. Pour mixture in tin for baking. And cook for around 20 mins or insert a skewer to check and ensure it is cooked through. Once cooked remove and allow to cool for 30 minutes.
• FILLING:.
• Whip the cream until stiff and place in fridge.
• Mix the lemon and gelatine together, add the hot water until dissolved.
• Place 1/2 tin or pulp of passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then pour the gelatine mixture back into the pot and allow to come to a slight boil for 5 seconds and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
• Beat together the philly cream cheese & sugar until smooth add remainder of passion-fruit pulp and add the cream. Whilst beating slowly pour the gelatine mixture until all is blended well.
• Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
• Any left over filling eat it and enjoy until the cheesecake is set the next day.
• Day after - Get a thin knife or butter spreader/spatula and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!