Passion Fruit Cheesecake (Pastel de Crema de Queso y Parcha) July 08, 2008 5:36 AM
I posted this recipe in my sharebook for a group I host, Puerto Rico Dish By Dish, and wanted to share it with everyone.
Category:CakesCuisine:CaribbeanPrep Time:Less than 8 hrs
This is one cheesecake that will command your guests to stop and take notice. This cheesecake looks beautiful, sounds incredible, smells intoxicating, and tastes exotic.
To keep this cake from sinking in the middle after baking, do not cut the cake until after it has chilled in the refrigerator for a minimum of 3 hours.
If you would like to decorate the top of the cake, try spreading some passionfruit mousse (recipe posted in my sharebook December 27, 2007)over it and sprinkling it with toasted coconut.
INGREDIENTS:
1 cup coconut macaroons, crushed
1/4 cup butter, melted
24 ounces cream cheese (three 8 ounce packages), room temperature
1 1/3 cups sugar
4 eggs
3/4 cup passion fruit pulp
1/4 cup flour
1/4 teaspoon salt
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Thoroughly combine crushed cookies with melted butter.
Press mixture evenly onto bottom of 9 inch springform pan (cake pan with removable bottom).
Set aside in refrigerator.
Using electric mixer, mix cream cheese until smooth.
Thoroughly mix in sugar to cream cheese.
Thoroughly mix in ONE egg at a time.
Thoroughly mix in passionfruit pulp.
Thoroughly mix in flour.
Thoroughly mix in salt.
Remove baking pan from refrigerator.
Pour cream cheese mixture into pan.
Place in oven.
Bake 1 hour 15 minutes.
Turn off oven.
Leave cake in oven 1 hour (resist the urge to open the oven door).
Remove cake from oven.
Bring to room temperature.
Place cake in refrigerator and chill a minimum of 3 hours.
BUEN PROVECHO!