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graham cracker crumbs sugar butter cream cheese eggs lemon rind vanilla extract passion fruit sugar flour lemon juice heavy cream
Viewed: 49 - Published at: 6 years agoIngredients
- 1-1/2 cup Graham cracker crumbs
- 1/4 cup sugar, granulated
- 6 tbsp. butter, melted*
- 1 lb. cream cheese
- 3 lg. eggs, separated
- 1 tsp. lemon rind, grated
- 1 tsp. vanilla extract
- 2 tbsp. passion fruit**
- 1/2 cup sugar, granulated
- 1/4 cup unbleached flour
- 2 tsp. lemon juice
- 1/2 cup heavy cream
Method
- Crust: If you are prebaking the shell, preheat the oven to 350F.
- 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.
- 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 300F.
- 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 for 45 minutes to 1 hour.
- Cool in the oven to room temperature, then chill.
