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| | Ingredients | | | Cheesecake
Cream Cheese, 230 grams
Sour Cream, 660 grams
Castor Sugar, 180 grams
Passionfruit puree (no seeds), 170 grams
Gelatine leaves, 12 grams
Breton Dough
Butter, 100 grams
Castor Sugar, 100 grams
Salt, 1 teaspoon
Eggs, 1.5
Flour, 180 grams
Baking Powder, 1 tablespoon
METHOD FOR CHEESECAKE
In a bowl whisk cream cheese and sugar until there are no lumps, add the sour cream and continue to whisk until well combined.
Melt the gelatine in cold water. Once it has softened to a jelly consistency squeeze out the excess water & place in a saucepan.
On the stove top melt the gelatine with 50g of passionfruit puree.
Add the gelatine mix and all of the remaining passionfruit puree to the cream mixture. Mix until well combined
Pour the mixture into half mould (similar to a muffin tin) and leave to set in the fridge overnight.
METHOD FOR BRETON DOUGH
Mix dry ingredients in a bowl then add eggs. Mix until a dough forms.
Roll out pastry to half a centimetre thick. Using a 8cm ring cutter, cut out the bases.
Bake on a lined oven tray at 160 degrees for 20 minutes.
Once the bottoms have cooled, upside-down the set cheesecake moulds on to the individual pastry circles.
Decorate with shards of White Chocolate and coloured sugar.
Makes 10. | | | |
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Vincent Gadan’s passionfruit cheesecake
Sydney pastry chef Vincent Gadan’s celebrity is on the rise with appearances on MasterChef and Food Safari this week. The executive chef of Patisse now shares his favourite cheesecake recipe with OnFood. |