Baked cheesecake with passionfruit topping


1 x 250g pkt plain sweet biscuits (such as maliban marie)
2 x a pair of50g pkts cheese, at temperature
55g (1/4 cup) powdered sugar, extra
155g (3/4) cup powdered sugar
125ml (1/2 cup) gushing cream
125g tasteless butter, melted
170g will Passionfruit Pulp
2 tsp finely grated peel
80ml (1/3 cup) water
2 tbs recent juice
1 tbs cornstarch
2 tbs flour
5 eggs


Release the bottom from a 20cm (base measurement) springform pan and invert. Line with non-stick baking paper, permitting sides to overhang. Secure the bottom into the pan.

Place biscuits within the bowl of a kitchen appliance. method till finely crushed. Add butter. method till well combined. Transfer to pan. Use the rear of a spoon to unfold and press firmly over the bottom and aspect of pan. cowl with wrap. Place within the electric refrigerator for half-hour to relax.

Preheat kitchen appliance to 160°C. Use an electrical beater to beat cheese, sugar and peel during a giant bowl till sleek. Add the juice and flour. Beat till well combined. Add eggs, one at a time, beating well once every addition. Add the cream and beat till well combined.

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