|
|
Australian Cheesecake
Ingredients:
-----CRUST-----
1-1/2 cups Graham Cracker Crumbs
6 tablespoon Butter; Melted -- *
1/4 cup Sugar -- Granulated
-----CHEESECAKE-----
1 pound Cream Cheese
1/2 cup Sugar -- Granulated
3 each Eggs; Large -- Separated
1/4 cup Unbleached Flour
1 teaspoon Lemon Rind -- Grated
2 teaspoons Lemon Juice
1 teaspoon Vanilla Extract
1/2 cup Heavy Cream
2 tablespoon Passion Fruit -- **
* Use sweet cream butter and DO NOT substitute margarine. ** Make
the passion fruit pulp from fresh passion fruits or substitute
Instructions:
NOTE: Prebaked crusts are much crisper than the chilled ones and this
can be important if you want a crisp crust. CRUST: If you are prebaking
the shell, preheat the oven to 350 degrees F. Place the crumbs in
a mixing bowl and add the butter and sugar blending well. Press the
crumb mixture into the bottom and up the sides of an 8-inch springform
pan. Smooth the mixture to form an even layer on the bottom and sides.
Bake the crust in the oven for 10 minutes and let cool to room temperature
before filling. NOTE: This crust can be chilled for 5 to 10 minutes
in the freezer until it is set but is not recommended in this recipe.
CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl,
beat the cream cheese and sugar until light and fluffy. Add the egg
yolks, one at a time, beating well after each. Beat in the flour,
lemon rind, lemon juice, and vanilla until just mixed. Whip the cream
until stiff in a medium mixing bowl. Set aside. In another mixing
bowl, beat the egg whites until they form stiff peaks, then fold them
into the cheese mixture. Fold in the reserved whipped cream. Stir
in the passion fruit pulp then pour the mixture into the prepared
crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room
temperature, then chill. |
| |
|
