I really thought I had moved on to fall baking, but then I came into some passion fruit puree, as one does (I saw it at the store, and I bought it). Luckily, one of the 43 cookbooks I have checked out from the library right now was a Sherry Yard cookbook that had a delicious looking passion fruit cheesecake. It uses a thin layer of white cake as a base, which I thought was interesting. Normally, I like my cheesecakes to be heavy on the cream cheese and baked until the cheesecake is on the dry side. This cheesecake is extremely creamy, not dry at all. But with the cake base (that comes out unscathed after being baked twice) it works beautifully. There were clean plates all around.
I suppose it’s a little crazy (safe space) to bake an entire cake just to stick most of it in the freezer for another time. But, if you’re like me, you don’t mind having cake layers in the freezer. You could make this with a graham cracker or cookie crust if you’re not as party as me.
- Buttermilk White Chocolate Cake:
- 2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 3 oz white chocolate
- 1 1/2 sticks butter, softened
- 1 3/4 cups sugar, divided
- 4 large eggs, separated
- 1 tsp vanilla
- 1 cup buttermilk
Preheat oven to 350 degrees.
Grease, flour, and line with parchment two 8″ round cake pans and one 9″ round cake pan.
Whisk together flour, baking powder, soda, and salt.
Melt white chocolate in microwave at 50-percent power, or in a bowl over simmering water.
In a stand mixer, cream the butter and 1 1/2 cups sugar until fluffy. Whisk a little of the butter/sugar into the white chocolate to blend. Add back to bowl and beat on low speed. Add egg yolks in 2 additions, scraping down bowl as needed. Beat in vanilla.
On low speed, add dry ingredients and buttermilk, alternating, in 4 additions.
In a separate bowl, whip egg whites until soft peaks, add remaining 1/4 cup sugar gradually and beat until stiff and glossy. Fold egg whites into batter in 2 additions.
Scrape batter into prepared pans – a thinner layer of batter into the 9″ pan (about 1/2 inch deep). Divide remaining batter between the two 8″ pans.
Bake the 9″ cake for 20 minutes, until golden brown and firm to the touch.
Bake 8″ cakes for 30 minutes, until golden brown and firm to the touch.
Cool cakes in pans.
Wrap the two 8″ rounds in wax paper and foil and freeze for another happy day.
- Passion Fruit Cheesecake:
- 1 1/2 cups passion fruit puree
- 8 oz cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 2 large egg yolks
- 3/4 cup sour cream
Preheat oven to 325 degrees.
Butter the sides and bottom of a 8″ round springform pan. Using the 8″ base, cut the 9″ cake round to fit and place inside. Wrap pan tightly in foil.
Place 1 cup passion fruit puree in a saucepan and bring to a boil. Reduce to 1/2 cup, stirring regularly and remove from heat. Stir in remaining 1/2 cup puree.
In a stand mixer with paddle attachment, scraping the bowl as necessary, blend cream cheese and sugar on low speed, do not beat. Add eggs and yolks, one at a time, blending well. Add sour cream and blend. Add the passion fruit puree in a slow stream with mixer still on low speed.
Pour into prepared pan. Place cheesecake pan into a larger cake pan or roasting pan, and add enough hot water to come halfway up the sides of the springform pan.
Bake for 1 hour, until the cheesecake is set. Remove from water bath, cool, and chill.
- For the Passion Fruit Glaze:
- 1/4 cup water (plus 2 TBSP for gelatin)
- 1/4 cup sugar
- 1/4 cup fruit puree
- 1 TBSP lemon juice
- 1 pkg gelatin
Soften gelatin in 2 TBS water. Combine 1/4 water and sugar over low heat, stir to dissolve. Stir in puree and lemon juice. Remove from heat. Add softened gelatin and stir until completely melted. Cool until thickened slightly, but still pourable.
Top cheesecake with passion fruit glaze. Chill to set. Unmold and top with fresh passion fruit to serve.