As much as I love puddings (who doesn’t), it is a rare occasion when I make one. The sole reason for that is that if I make one, I have to eat it; and when there are only two of you in your household that doesn’t fair well for your waste-line!
As I’m sure most of you were pleased to see, we had glorious sunshine this weekend, and therefore our barbecue was on overdrive and we took total advantage of having a wee garden. We were meant to have friends over for a barbecue on Sunday, and with friends come the excuse to make a delicious desert. Unfortunately they bailed, and so Sam and I were tasked with devouring an entire cheesecake. Shamelessly, we failed, and therefore will be living off the stuff for the remaining week. I’m not grumbling though, as who wouldn’t enjoy a diet of cheesecake; and passion fruit totally contributes to your 5 a day right??!!
For the base
- 100g butter
- 320g ginger biscuits
For the filling
- 250 grams mascarpone cheese
- 75 grams icing sugar
- 1 vanilla pod – seeds scraped out
- 300 ml crème fraiche
- 200 ml double cream
- 5 ripe passion fruit
Melt the butter in a pan.
Crush the biscuits to fine crumbs (I find using a food processor is the quickest and easiest way of doing this), and stir into the melted butter.
Tip the crumbs into an 8” loose bottomed cake tin and compress the mixture until smooth and firm.
Chill for an hour, or freeze for less time, to film up the base.
Whisk together the mascarpone and icing sugar until smooth and light and then scrape in the vanilla seeds and stir in the crème fraiche.
Whisk the cream until it stands in peaks and then gently fold until the mascarpone mix, so that it remains light and fluffy.
Scrape the mixture into the cake tin and spread out evenly.
Cover with cling film and chill for an hour.
Once you’re ready to serve, gently remove the cake from the tin and set out onto a plate.
Cut the passion fruits in half and spoon out the seeds.
Pour the seeds and juice over the cake, slice up and enjoy!