Traditional Cheesecake

 Passionfruit Pomegranate Cheesecake


Passionfruit Pomegranate Cheesecake


I love cheesecake, baked or chilled, and I think it is one of the great survival stories of the 1980s, so I offer it here in tribute to fallen leg-warmers and fluoro socks everywhere.


For the filling:


2 eggs whites


4 tablespoons caster sugar (or alternatively honey)

500grams of Philly cheese

100ml double cream – whipped until very stiff

Zest and juice of 2 lemons

1 vanilla bean – seeds scraped out

Pinch of salt

For the base:Passionfruit Pomegranate Cheesecake

1 packet of Granita biscuits, crushed

½ a packet of Gingernut biscuits, crushed

¼ cup ground almonds

150grams of melted or very soft  butter – or enough to form a good solid base with the biscuits.

Pinch of nutmeg

If you want to make the Passionfruit Pomeganate version of this Traditional Cheesecake, you will need 4-5 passionfruit and 1 pomegranate to add the final cheesecake batter, reserving a little for the topping.

Start with the base, as it needs to refrigerate before the filling can be added.  Combine your crumbled biscuits with the  nutmeg, almonds and butter and mix to a consistency where you can press the mix into the sides of a flan dish or spring-form tin.  Refrigerate for at least an hour.

Beat the Philly cheese and cream until very smooth and lump free.  Add the sugar (or honey if preferred), vanilla, lemon juice and zest.  Set aside.  In a separate bowl whisk the egg-whites with a pinch of salt and a pinch of caster sugar into very stiff peaks.  Combine carefully with the Philly mix and pour onto the prepared base tin.

Chill the cheesecake for several hours before serving –  it is best left overnight. Serve with fresh fruits and whipped cream.  This recipe is very reliable and sets well.  If you are nervous about the setting you can add gelatine, however I think you can taste it and am therefore not keen in this recipe.

There are infinite variations on the basic cheesecake.  My favourite, because it is so pretty and festive as well as the flavour and aroma is Passionfruit and Pomegranate.  A little flourish of passionfruit really does make all the difference!

Another favourites is to swirl crushed raspberries through the Philly mix just before chilling.  Another great one is use orange juice and zest, and drizzle the top of the finished cheesecake with dark chocolate just before serving.  If you want to go completely off the chart naughty, add melted chocolate (white, dark or milk) to the Philly mix and use plain chocolate biscuits in the base.  Experiment!