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desserts-baking

Passion Fruit & Yuzu Cheesecake

A sweet and tangy treat from The Marshmallowist.

30 8
Passion Fruit & Yuzu Cheesecake | DonalSkehan.com, A sweet and tangy treat from The Marshmallowist.

desserts-baking

Passion Fruit & Yuzu Cheesecake

A sweet and tangy treat from The Marshmallowist.

Tuesday, July 12, 2016

200g good-quality ginger nut biscuits

100g unsalted butter, plus more for the tin

600g mascarpone

150g cream cheese

150ml double cream

75 g icing sugar

I tbsp yuzu juice

100g passion fruit & ginger marshmallows, chopped

10g pre-soaked gelatine leaves

2 passion fruits, to decorate

Ziplock bag

Rolling pin

Small pan

25cm loose-bottomed cake tin

Mixing bowl

 

 

30 mins + chill time
Serves 8

Pairing refreshing passion fruits with just a touch of the face-puckeringly sour citrus juice of Japanese yuzu fruit gives this super-creamy cheesecake a satisfying tang. Recipe from Oonagh Simm’s new book The Marshmallowist.

To make the ginger nut base, place the biscuits in a ziplock bag and bash with a rolling pin to a very coarse crumb. Melt the butter over a low heat and mix into the biscuit crumbs. Lightly butter a 25cm loose-bottomed cake tin and press the crumbs into the base and slightly up the sides. Leave in the fridge to chill for up to 30 minutes.
To make the filling, beat together the mascarpone and cream cheese in a bowl until smooth, then set aside. In a saucepan over a low heat, mix together the double cream, icing sugar, yuzu juice and marshmallows. Heat through until fully melted and combined.
Remove from the heat and add the soaked gelatine. Return the pan to a low heat and stir constantly, until the gelatine has completely melted. Take off the heat and allow to cool for 5 minutes.
Fold the creamy marshmallow mix into the mascarpone mix and combine thoroughly; the consistency should be thick and mousse-like in texture. Pour on to the base and pop in the fridge to set for 4 hours.
Carefully remove the cheesecake from the tin (if it’s slightly stuck, running a warm knife around the edge will help). Spoon out the flesh of the passion fruits and scatter it evenly on top.
30 mins + chill time
Serves 8

Ingredients

200g good-quality ginger nut biscuits

100g unsalted butter, plus more for the tin

600g mascarpone

150g cream cheese

150ml double cream

75 g icing sugar

I tbsp yuzu juice

100g passion fruit & ginger marshmallows, chopped

10g pre-soaked gelatine leaves

2 passion fruits, to decorate

You'll Need

Ziplock bag

Rolling pin

Small pan

25cm loose-bottomed cake tin

Mixing bowl

 

 

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