Passionfruit & Cheesecake

Snow finally arrived in London this week.

I woke up earlier that morning & took my camera with me on my way to the college.

I made this before the snow.
I picked up some passionfruit whist I shopped at the supermarket.

I like the intense & tropical aroma of passionfruit & its infinite use with cakes.

I baked some cheesecakes to serve with the passionfruit curd, of course it can be used simply as a spread on toast.

To increase the favour, I also added a spoon of caramel apple mousse or you can serve with vanilla ice cream instead.

Recipe:

Passionfruit curd

Pulp of 6 passionfruit

80g sugar

2 eggs

60g butter

In a small saucepan, heat the passionfruit pulp, eggs & sugar over simmering water.

Whisk whilst heating until the curd begins to thicken.

Remove from heating & stir in the butter.

Stored in a sterilised jar & keep in the fridge for about a week.

Mini cheesecake (6 x 3" hemisphere)

280g cream cheese

3 tbsp sugar

2 eggs

Preheat oven to150'C.

Beat cheese & sugar until smooth.

Beat in eggs, one at a time.

Bake in the oven for 10-15 min & leave to cool inside the oven.

Remove from the oven, refrigerate for at least 2 h before serving.