Australian Cheesecake
Submitted by PJF
This Australian cheesecake is cloud-light with whipped cream and beaten egg whites folded into a tangy cream cheese filling with passion fruit and lemon zest. Baked low and slow on a crisp graham crust.
YIELD
10 servingsPREP
45 minCOOK
45 minREADY
90 minForget everything you know about dense, heavy New York cheesecake. This one floats.
Australian cheesecake takes a completely different approach. The batter gets whipped cream and stiff egg whites folded in, which makes the texture impossibly light and mousse-like while still holding together in a clean slice.
Passion fruit pulp runs through the filling, adding tropical tartness that plays off the lemon zest and vanilla.
The crust is a classic graham cracker base, but prebaked so it stays crisp under all that creamy filling. No soggy bottoms here.
Baked low and slow, then cooled right in the oven so it doesn’t crack. Patience pays off with this one.
Chef Tips
- Use real sweet cream butter for the crust. Margarine won’t give you the same flavor or the same crisp texture.
- Beat the egg whites to stiff peaks in a completely clean, dry bowl. Even a trace of fat will keep them from whipping properly.
- Fold the whipped cream and egg whites in gently with a rubber spatula. Stirring will knock out all the air you just worked to build.
- Cool the cheesecake in the turned-off oven with the door cracked. Rapid temperature changes cause cracking across the surface.
- Fresh passion fruit pulp is worth seeking out. The canned stuff works in a pinch, but fresh has a brighter, more floral flavor.
Ingredients
Directions
- Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute 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℉ (180℃). 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℉ (150℃). 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.
Comments
i love this.i told my teacher about this and she did it for the class it is WONDERFUL and very good.
Nice recipe! Might actually be a tasty and yummy dish. But it is important not
to use teflon pans.
Teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA,
which can cause cancer.
If you over heat teflon coated pans, to