Passion Fruit & Yuzu Cheesecake

Method

1. To make the ginger nut base, place the biscuits in a ziplock bag and bash with a rolling pin to a very coarse crumb. Melt the butter over a low heat and mix into the biscuit crumbs. Lightly butter a 25cm loose-bottomed cake tin and press the crumbs into the base and slightly up the sides. Leave in the fridge to chill for up to 30 minutes.
2. To make the filling, beat together the mascarpone and cream cheese in a bowl until smooth, then set aside. In a saucepan over a low heat, mix together the double cream, icing sugar, yuzu juice and marshmallows. Heat through until fully melted and combined.
3. Remove from the heat and add the soaked gelatine. Return the pan to a low heat and stir constantly, until the gelatine has completely melted. Take off the heat and allow to cool for 5 minutes.
4. Fold the creamy marshmallow mix into the mascarpone mix and combine thoroughly; the consistency should be thick and mousse-like in texture. Pour on to the base and pop in the fridge to set for 4 hours.
5. Carefully remove the cheesecake from the tin (if it’s slightly stuck, running a warm knife around the edge will help). Spoon out the flesh of the passion fruits and scatter it evenly on top.

• Spring
• Summer
• Desserts & Baking
• marshmallow
• yuzo

Ingredients

• US
• METRIC

You'll Need