Passionfruit Cheesecake with Strawberries served with a Mixed Berry Coulis

Ingredients for the cheesecake:

- 6 leaves gelatine
- 600gr light cream cheese (I used Philadelphia)
- 200gr caster sugar
- 200ml whipping cream
- 2 tbsp of lemon juice
- a pack of strawberries

Ingredients for the base:

- 200gr of shortbread fingers
- 30 gr unsalted butter

Ingredients for the glaze:

- 4 passionfruit 
- 1 leaf gelatine
- 15g caster sugar

Ingredients for the coulis:

- 10 strawberries (not too small)
- 10 Blackberries
- 10 Blueberries
- 1 tbsp of water
- caster sugar if necessary

- Take a 20cm cake tin with a removable base. To make the shortbread base, I used a freezable bag and put the 200gr of shortbread fingers + 30gr of melted butter. Try to get rid of the air in the bag, close it, and smash the bag full of shortbread and butter so everything is crushed ! Make sure the butter is well absorbed.

- Empty the bag into your cake tin, and, using your hands or a spoon, smooth the shortbread and butter mix uniformly over the base of the tin. Place your cake tin in the fridge while making the cheesecake.

- To make the cheesecake: cut the gelatine leaves into broad strips. Place these in a small bowl, cover with cold water and soak for 5 minutes, then drain. Pour over 3 tablespoons of boiling water and stir to dissolve.


In a saucepan, gently heat all of the ingredients needed for the cheesecake (apart from the gelatine and the strawberries), stirring until the cream-cheese liquefies, and then whisk until smooth. Be careful not to boil your mixture. When the mixture is smooth, add the gelatine that you have already dissolved, stir well, and put the whole mixture in your cake tin, atop the shortbread base. Cover with cling film and place the tin back in the fridge until the cheesecake is set. ( I left it in the fridge for 4-5 hours).

- To make the passionfruit glaze: scoop out the passionfruit into a small bowl, taking care not to include any of the skin (you only want the seeds and the juicy flesh). Soak, drain and dissolve the gelatine as for the cheesecake. Add the sugar and stir to dissolve. Stir the passionfruit pulp a tablespoon at a time into the gelatine solution. You should have about 150ml of mixture: if not, make up the quantity with a little water. Pour the glaze over the top of the cheesecake, then cover and chill overnight. 


- Run a knife around the edge of the cheesecake and remove it from the tin. Decorate with the strawberries or other fruits if you prefer. A bit of icing sugar too on top if you fancy it! 


- To make the coulis: Wash the fruit well, and cut the strawberries into quarters if big. Put all the fruits in a saucepan, add a tbsp of water and heat gently until the fruit begins to soften. Don't boil the mixture! When soft, take the fruit off the heat. Using a potato masher, mash the fruit until puréed. Sieve the purée, add sugar if necessary and serve the coulis with the cheesecake! 

Hocus-Pocus: If you've made too much coulis, freeze it and take it out for another dessert or try mixing it with yogurt :)


YUM YUM :)

Bon Appétit !