Recipe: Grenada Passion Fruit Cheesecake Delight
With so many different recipes on the web for cheesecakes from all around the world, there’s one that you have to try. This amazing Passionfruit cheesecake that is occasionally made here in Grenada, should not be missed as it’s just so easy to make to enjoy at home.
Anytime it’s made, it goes in a flash and there are ‘puppy dog’ eyes looking for more…..
Bring a little bit of Grenada home with you with this beautiful cake that will spread a little Caribbean sunshine around.
Grenada Passion Fruit Cheesecake Recipe Ingredients
The cake has three parts – a filling, a base and the topping. For the filling, you’ll need:
- 250 grams or 8 oz of cream cheese at room temperature
- 1 cup or 11 oz of condensed milk at room temperature
- The juice of 2 lemons
- The lemon zest of 1 lemon
- 1 cup or 11 oz of whipping cream
- 1 tsp vanilla essence
To make the base:
- 2 cups or 7 oz or 200 grams of crushed digestive or plain biscuit (sweet) crumbs
- 2 tsps of cocoa powder
- 2-3 oz or 4 tbsp of melted butter
For the topping:
- 1 cup passion fruit pulp
- 2 rounded teaspoons of gelatin
- 2 oz or ¼ cup of hot water
- OPTIONAL: Frozen berries of the forest
- If you’re not getting the crumbs to stick together, try adding more melted butter.
- Put into refrigerator until further notice.
- Press into the base of the cheesecake pan.
- Mix biscuit crumbs, cocoa powder and melted butter together.
- Beat the cream cheese until it starts to fluff.
- Add condensed milk to cheese, with lemon zest and vanilla essence. Mix well.
- Whip the cream until firm peaks form.
- You can now add the lemon juice to the mixture by beating it in. This is what will help the cream cheese to thicken.
- Now add the whipped cream on a very slow speed until it’s just blended.
- Pour the mixture into the cheesecake pan onto the chilled biscuit base.
- Place the cheesecake into the fridge for 3 hours.
- To make the topping, dissolve the gelatin power in hot water. Mix this with the passion fruit pulp and now allow to set in the fridge. Once it’s almost set, pour it onto the cheesecake. Chill for several hours before serving.