Passion Berry Cheesecake Slice combines a cheesecake mousse with a lime ganache, blueberry jelly and passionfruit curd. It’s quite a lengthy recipe and a time-consuming process, but the results are stunning and well worth the effort, especially for a celebration or special gathering. The hard work and dedication shows through every layer.
Passion Berry Cheesecake Slice Recipe
Serves 10
Ingredients:
Wheat biscuit base
125 g (4½ oz) wheat biscuits, crushed
40 g (1½ oz) unsalted butter, melted
Method:
Line a baking tray with baking paper. Place a 36 x 16 cm (14¼ x 6¼ inch) rectangular stainless steel pastry frame on the tray.
Combine the crushed biscuits and melted butter in a bowl. Tip the mixture into the pastry frame and then press down firmly with an offset palette knife to make it completely flat. Place in the freezer to set.
Lime ganache
150 ml (5 fl oz) single (pure) cream
150 g (5½ oz) white chocolate
35 ml (1 fl oz) lime juice
20 g (¾ oz) unsalted butter
Method:
Pour the cream into a saucepan and cook over medium heat until simmering. Add the white chocolate, lime juice and butter and whisk until well combined.
Pour a thin layer of ganache into the pastry frame over the wheat biscuit base. Transfer to the freezer until needed.
Cheesecake mousse
1 gelatine sheet (titanium grade)
230 g (8 oz) cream cheese, softened
60 g (2¼ oz) white (granulated) sugar
Grated zest and juice of 1 lemon
140 ml (4½ fl oz) thickened (whipping) cream
Method:
Soak the gelatine in cold water to soften.
Beat the cream cheese and sugar in a mixer fitted with the whisk attachment until combined. Whisk in the lemon zest and lemon juice. Squeeze the excess water from the softened gelatine, add it to the cream cheese mixture and whisk until dissolved and well combined. Fold in the cream.
Spread half of the mousse over the lime ganache in an even layer. Put the remaining mousse in the fridge until needed. Return the cheesecake to the freezer while you prepare the blueberry jelly.
Blueberry jelly
1 gelatine sheet (titanium grade)
75 g (2½ oz) blueberry purée
15 g (½ oz) white (granulated) sugar
45 ml (1½ fl oz) water
Method:
Soak the gelatine in cold water to soften.
Combine the blueberry purée, sugar and water in a saucepan. Squeeze the excess water from the softened gelatine and add it to the pan. Cook over low heat until the gelatine has just dissolved.
Pour the jelly on top of the cheesecake mousse in an even layer, then return it to the freezer to set, ensuring it is level.
Once the jelly is frozen, spread the remaining cheesecake mousse on top of the jelly, ensuring it is level, then transfer to the freezer to set.
Passionfruit curd:
100 ml (3½ fl oz) strained fresh passionfruit juice
65 g (2¼ oz) butter
1 gelatine sheet (titanium grade)
4 eggs
100 g (3½ oz) white (granulated) sugar
Method:
Combine the passionfruit juice and butter in a saucepan. Cook over medium heat until simmering.
Meanwhile, soak the gelatine in cold water to soften.
Whisk the eggs and sugar in a heatproof bowl until fluffy, then whisk in the hot passionfruit mixture. Place the bowl over a saucepan of simmering water and cook, whisking continually, until the mixture is thick. Squeeze the excess water from the softened gelatine, add it to the passionfruit mixture and whisk until dissolved and well combined.
Strain the hot passionfruit curd mixture into a jug and blend with an immersion blender. Set aside until cool.
Spoon small amounts of the passionfruit curd evenly over the cheesecake mousse and spread it out to make a thin layer of curd. There should be 5 mm (¼ inch) of space left at the top of the pastry frame. Return the cheesecake to the freezer.
Transfer any excess passionfruit curd into a piping bag.
Note: Any left-over passionfruit curd can be stored in the fridge for up to 4 weeks, or frozen for a few months.
Lime jelly
2 gelatine sheets (titanium grade)
100 ml (3½ fl oz) water
75 ml (2¼ fl oz) lime juice
50 g (1¾ oz) white (granulated) sugar
Method:
Soak the gelatine in cold water to soften.
Meanwhile, combine the water, lime juice and sugar in a saucepan and bring to a simmer. Squeeze the excess water from the softened gelatine, add it to the pan and whisk until dissolved and well combined. Set aside to cool to room temperature.
Pour the jelly over the frozen passionfruit curd to create a thin layer, approximately 1.5–2.mm (about inch) thick. Return the cheesecake to the freezer one last time until frozen solid.
Chantilly cream
100 ml (3½ fl oz) thickened (whipping) cream
25 g (1 oz) white (granulated) sugar
Method:
Combine the cream and sugar in a mixer fitted with the whisk attachment and whisk until stiff peaks form.
Transfer the chantilly cream to a piping bag and store it in the fridge until needed.
Assembly:
Liquid glucose
Edible flowers, to garnish
Micro mint, to garnish
Blueberries or raspberries, to garnish
Method:
Gently warm the outside of the pastry frame with a blowtorch to help release it. Warm a long sharp knife in hot water, then wipe the knife and trim the edges of the cheesecake. Using a ruler as a guide, cut the cheesecake into 3 x 12 cm (1¼ x 4½ inch) slices, heating and wiping the knife after each cut. Transfer to the fridge to thaw before serving.
Spread a little liquid glucose on each serving plate to secure the cheesecake slice.
Pipe dollops of passionfruit curd and chantilly cream on top of the lime jelly and garnish with the flowers, mint and halved berries.
Serve immediately or store in an airtight container in the fridge for up to 3–5 days.
Images and text from The Dessert Game by Reynold Poernomo, photography by Jeremy Simons. Murdoch Books RRP $36.99 AUD or $42.99 NZD.
