Cheesecake Recipe
almond cookie crust, coconut and short bread cookie crumble, passion fruit coulis
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Frequently paired with
The best thing to pair and share with CHEESECAKE
Ingredients
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Method
DESSERT
Make the almond crust
In a bowl, combine crushed almond cookies (1.5 cups) with granulated sugar (2 tbs) and melted butter (5 tbs). Press into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then cool on a rack.
Make the crumb topping
In a separate bowl, mix shredded coconut (0.333 cup), shortbread cookie crumbs (1 cup), and granulated sugar (2 tbs). Stir in melted butter (2 tbs) until moistened. Set aside.
Prepare cheesecake filling
Beat cream cheese (2 cups) with granulated sugar (0.75 cup) until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract (1 tsp) and lemon zest (1 tsp), then blend in sour cream (0.5 cup) until just combined.
Fill and bake the cheesecake
Pour filling over the crust. Bake at 325°F (165°C) for 45-50 minutes until center is slightly wobbly. Turn off the oven and let the cheesecake rest in the oven with the door ajar for 1 hour, then cool completely at room temperature.
Apply crumble and chill
Spread the coconut-shortbread crumb topping over the cooled cheesecake. Refrigerate at least 4 hours or overnight to set.
Make passion fruit coulis
In a small saucepan, combine passion fruit pulp (1 cup), sugar (2 tbs), and lemon juice (1 tsp). Simmer 2-3 minutes until slightly thickened. Cool completely.
Serve
Cut into slices and drizzle each with passion fruit coulis. Garnish with extra coconut if desired.
