by Daniel Brassloff
Make amazing gluten-free allergen-friendly shortbread crust Passionfruit Cheesecake with this recipe.
1/2 of our 12oz Freed Foodies mix
4oz cold Butter
1/3 cup Cold Water
2 tbsp Sugar
8oz Cream Cheese
8oz Marscapone Cheese
1 cup Confectioners Sugar
2 tbsp Vanilla Extract
3 Medium Eggs
1/3 cup passionfruit juice (about 9 fruits worth)
1/2 cup Brown Sugar
1/4 cup Sour Cream
Mix the flour and sugar well.
Cut the chilled butter into cubes.
Using a pastry blender or fork and cut the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the water – mix well to combine. Then put some cold water in a cup to let your spatula sit in between spreading the crust dough.
Pour the mixture into a Springform or pie pan and press into the base firmly with the spatula, wetting when it starts to take the dough with it and spreading to an even layer.
Chill for about 10 minutes.
Bake in a preheated oven at 190 C / 380 F for 12-15 minutes.
Let cool 10+ min while filling is made
For the filling, in the bowl of a stand mixer, beat together the cream cheese, mascarpone cheese, powdered sugar, brown sugar, and vanilla extract until thick and creamy.
Add the eggs, one at a time and continue mixing until the mixture is well blended.
Add the passion fruit pulp and continue beating, scraping down the sides of the bowl as needed. Add the sour cream and beat for another 5 minutes.
Pour the filling into the Springform or Pie pan and bake at 325°F in the oven for 45 minutes. It might still jiggle a bit.
Let it cool for 20 minutes before placing In the fridge overnight
Quality matters here- try getting higher quality butter, marscapone, and other ingredients to make it taste even better!