passion fruit cheesecake which I have to say is one of the best cheesecakes I have ever had. That tartness completely balanced out the sweetness of the cheesecake. If you are wondering where to get the stuff, the best place is the frozen food aisle at your supermarket. Goya makes it.
Completely captivated by this recipe, I just had to make it! I am glad I did. Paired with passionfruit buttercream, you just can't go wrong.
Passionfruit Melting Moments
Adapted from this recipe at About
125g butter, at room temperature ( smidge over a 1/2 cup)
3/4 cup (115g) plain flour, sifted
1/4 cup (45g) pure icing sugar, sifted
1/3 cup (50g) cornstarch
1 tsp finely grated lemon rind
6 tablespoons passionfruit pulp
60g butter, softened
1 cup (150g) pure icing sugar
2 tablespoons passionfruit pulp
Preheat oven to 325F (160C). Line baking tray with parchment paper or silpat.
In a mixer or a large bowl beat butter until pale and creamy, about four minutes. Add passionfruit juice. Mix well. In a seperate bowl combine sifted flour, icing sugar, cornstarch and lemon zest. Add the dry ingredients and mix just until combined.
Roll teaspoonfuls of dough into balls. Place on lined baking tray, about 1 inch apart. Dust back of a fork with cornstarch to gently flatten. Repeat process with remaining dough. Bake for 12-15 minutes or until lightly golden and cooked through.
Set aside on the tray to cool for 3 minutes then transfer to wire rack to cool.
To make the filling, use an electric mixer to beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and beat until combined.
Use a small knife to spread a small amount of icing onto one side of a biscuit. Sandwich with a second biscuit. Repeat with remaining biscuits and filling.
Store in an airtight container for up to 5 days.