Wednesday, December 21, 2011
I thought I'll never get a chance to do this cheesecake because I haven't seen any passionfruit being sold in our local grocer. When I chance upon them last week at a supermarket, I grabbed a box of 6 fruits. I knew how they looked like inside but had no idea how the whole fruit looked like. I haven't seen them before! I even had the impression that passionfruit was an imported fruit until my dad and cousin enlightened me when they were over for the cheesecake. Apparently, the fruit is rarely found now because no one grows them as much as they used to umpteen years ago. One can still see them once awhile in a wet market. Nonetheless, I doubt I'll do much with passionfruit in future. It is a very sour fruit! The cheesecake base was great made with the passionfruit juice I yielded using the food processor. Only complain I have is that the the double cream called for in the recipe resulted in a very soft centre. I couldn't bake it any longer because the top was browning too much. I did bake a little longer than the stipulated time but the centre still didn't set enough. The cheesecake tasted light and un-cheesy. Pleasant to the palate actually -sans the extra passionfruit on top of the cheesecake!