Passionfruit and Lychee Cheesecake
I guess some of you now know that cheesecake is one of my specialty and we have potlucks this is the most requested dish from me by families and friends. I think I had posted five cheesecakes recipes already and this is the sixth one. Our cheesecake today is quite unique as this is an Ang Sarap Original, meaning it’s a new creation by yours truly.
This was requested in our office hence I was making some and I was thinking of creating something different from what I already posted before. When I was creating this I was thinking of making something fruity, something unique so passionfruit first came to mind, but that has been made so I need to pair it with something else, a fruit that will complement each other’s flavour, a flavour that you can distinguish from each other. Rambutan first came to mind but that’s quite hard to find, then how about some longans, same thing it’s seasonal so I ended up with lychees which is quite easier to look for, you can also find these in cans, and these three almost taste the same.
First I tried it in a really small batch, ramekin sized so I know what the end result will be and at first attempt it was great it only lacks the lychee flavour so I have to infuse the flavours into the cheesecake itself putting chunks of lychees to give a better lychee taste and here was the final result a recipe that you can follow.
- 2 170 g canned passionfruit pulp
- 1 cup caster sugar
- 4 tsp cornstarch
- ¼ cup water
- 3 packs cream cheese, softened
- ⅔ cup powdered sugar
- 2 tsp vanilla extract
- 3 cups thickened cream or whipped cream, chilled
- 4 tsp unflavoured gelatine
- 2 tbsp hot water
- 500g canned lychees, drained and chopped
- 8 pcs lychees
- Combine all ingredients and make sure its mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
- Chill in fridge for around 20 minutes.
- In a sauce pan combine cornstarch and water, mix well to dissolve.
- Add the passionfruit pulp and sugar, mix well then heat gently until sugar dissolves and sauce thickens.
- Remove from heat then set aside to cool down.
- Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
- Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
- Now add thickened cream and chopped lychees then fold until it’s evenly mixed.
- Pour over the prepared crust.
- Top it with the Passionfruit Sauce then with lychees. Refrigerate for at least 6 hours before serving.