
Serves 10
crumble
129g cold butter
65g brown sugar
160g cake flour
cheesecake base
267g cooked crumble
29g soft butter
32g white sugar
cheesecake
582g Philadelphia cream cheese
170g white sugar
123g sour cream
2.5 whole eggs
1 egg yolk
18g corn starch
115ml cream
zest from one lemon
1 vanilla pod
Glaze
7 passion fruit for puree
6g powdered gelatin
20ml of cold water
30g sugar
30ml bottled water
18g passionfruit seeds
1 drop yellow food colouring
1) Add all crumble ingredients into a mixer and mix until a crumb forms. Bake at 160°C on a baking sheet until dry and a nice, golden brown. 2) Line a 22-cm cake ring with aluminium foil, creating a base. Put all cheesecake ingredients into a mixer and mix for one minute or butter is no longer visible. Spread out onto the cake ring, pressing it down gently into an even layer. 3) For the cheesecake, place the sugar, cream cheese, eggs, sour cream, vanilla and lemon zest into the mixer. Mix on the lowest speed, scraping as necessary. Add cornstarch; scrape. Add cream; scrape. Strain through a fine chinoise. 4) Bake at 95°C for 79-90 minutes, or until the top does not stick to fingers when touched gently. Cool at room temperature for 30 minutes. Place in the fridge until chilled. 5) To prepare glaze, soak the gelatin powder in ice water for 4 minutes to dissolve. 6) To make the passion fruit puree, blend passion fruits and strain in a fine sieve. 7) In a pot heat the sugar, water and passion fruit puree to 80°C until the sugar dissolves. Add the gelatin water. 7) Add the passion fruit seeds and food colour. Cool to room temperature. 8) Pour glaze onto cheesecake.