The frozen yogurt was a perfect treat for a warm afternoon. Absolutely refreshing. And the color was gorgeous. Beautiful sunny yellow. A welcoming sign of summer. We enjoyed it so much that I whipped up a second batch already. Hidden nicely in the back of our freezer. We are ready for the upcoming warm summer afternoons and evenings.
Cheesecake. Oh how I miss you! It has been years since my last attempt at baking one. The cheesecake landed in the trash and I got a nasty burn on my arm while removing it from the oven. Since then, I stayed away from cheesecake. Well… Until a few weeks ago! I finally found what I was looking for. A recipe for passion fruit cheesecake!
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This passion fruit cheesecake has a wonderful texture with a tropical fragrant that makes an easy, elegant summer dessert.
- 3/4 cup Graham crackers crumb
- 1/4 cup granulated sugar
- 3 tbsps unsalted butter
- 8 ounces low fat cream cheese
- 8 ounces mascarpone
- 1 1/2 cups confectioners' sugar
- 2 tsps vanilla extract
- 3 medium eggs
- 3/4 cup passion fruit pulp
- 1/4 cup sour cream
- 1 cup sour cream
- 1 cup sugar
- 1 tsp vanilla extract
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup passion fruit pulp
Preheat the oven to 325˚F.
In a large bowl, combine the crumbs, sugar, and butter and stir until well blended. The mixture should stick together when squeezed firmly in your hand.
Transfer the Graham-cracker mixture to a 9-inch springform pan and press the mixture firmly onto the bottom of the pan. Bake until golden brown, about 8-10 minutes. Remove from the oven and let it cool.
For the filling, in the bowl of a stand mixer, beat together the cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until thick and creamy. Add the eggs, one at a time and continue mixing until the mixture is well blended.
Add the passion fruit pulp and continue beating, scraping down the sides of the bowl as needed. Add the sour cream and beat for another 5 minutes.
Pour the filling into the spring-form pan and bake in the oven for 45 minutes. It might still jiggle a bit. Let it cool for 10 minutes.
For the topping, combine sour cream, sugar, and vanilla extract and beat until the mixture becomes creamy. Pour the sour cream mixture on top of the filling and bake until the top is firm but still soft to the touch, about 15 minutes.
Remove the cheesecake from the oven and let it cool for 30 minutes. Transfer the cake to the refrigerator and chill overnight.
For the syrup, place the sugar, water, and passion fruit pulp in a saucepan over low-medium heat and boil until the mixture volume is halved or until syrupy, about 20 minutes.
To serve, run the edge of a warm knife along the inside edges of the springform pan. Remove the cheesecake and top with passion fruit syrup.
If you want a smooth texture, strain the passion fruit pulp before using.
2 cups of crushed ice
It has been a week since I bought passion fruits from the Hillcrest Farmers Market. I was happy to see the purple skin becoming brittle and wrinkly, which means they are ripe and ready to be eaten. Passion fruits bring back fond memories of my rotation in Vietnam. For lunch, I frequented a local restaurant walking distance to the pharmacy school, where I was introduced to passion fruit, or “chanh day,” for the first time in my life. I still remember my first sip, an intense flavor, both sweet and sour, hitting my taste buds, unmatched by any other fruits. I would enjoy a bowl of banh canh and a glass of “chanh day” while taking in the crowd, motorcycles zooming by, and the hot, humid weather of Saigon.
Ever since I came back to the states, I have not been able to find passion fruits until this fall. Passion fruits are only available in early spring through summer so I definitely hit the jackpot. I was wavering between passion fruit mousse, sorbet, or crème brulee. In the end I went with something unexpected, panna cotta, an Italian dessert, and used the passion fruit pulp as the topping. What an amazing combination! The intense flavor of the passion fruit complimented the lightness and delicate taste of the panna cotta. The seeds added a wonderful crunch. It was a perfect dessert to end the weekend. I am looking forward to growing my own passion fruits one day!
Buttermilk Panna Cotta and Passion Fruit Pulp (adapted from Miette)