Cheesecake Mix Ingredients:
1kg full-fat cream cheese at room temperate
250 grms icing sugar
2 tablespoons vanilla extract
20ml fresh lemon juice
250ml cream – lightly whipped
200 gms dried apricot
150 grms dark choc bits
150 grms white choc bits
75 grms walnuts
375 shortbread crumbs
Passionfruit Topping Ingredients:
3/8 cup caster sugar
3/8 cup passionfruit pulp (3-4 passionfruit)
Cheesecake Mix Method:
Briefly whip cream to soft peaks – set aside.
Mix cream cheese, icing sugar, vanilla and lemon juice in food processor.
Fold cream into cheese cake mix.
Process apricots, chocolate walnuts for several minutes.
Add to the short bread crumb and mix well.
Passionfruit Topping Method:
Place eggs, yolks, sugar in a 6-cup capacity heatproof microwave safe jug or bowl. Whisk with a balloon whisk until well combined. Add passionfruit pulp and butter. Stir to combine.
Microwave passionfruit mixture, uncovered, for 6-10 minutes, whisking every minute, or until thick enough to coat a spoon. Pour passionfruit curd into a sterilised jar and seal. Refrigerate to cool.
50 grms of base mix topped with 100grms of cheesecake mix.
2 tablespoons of topping mix.
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