A while ago my mother gave me a jar of passion fruit puree (and you know she's been out of the country for two years so that shows you how long it's been). I keep it frozen and whack off junks as I need them but honestly? How often does one require passion fruit puree?
Well I found this recipe for passion fruit cheesecake that uses it and not only is the shortbread crust the best I've had on a cheesecake, the tartness of the passion fruit is perfectly balanced in this light summery dessert.
It's really worth getting a jar of the puree for yourself just to be able to make it. If you're in Anchorage M&M Distributors are my source for odd ingredients like that. They carry all different kinds of fruit purees along with syrups for hot chocolate, inexpensive dry-packed yeast, all sorts of restaurant stuff you won't find at the supermarket.
1 1/2 cups all purpose flour
1/4 cup granulated sugar
2 tablespoons nuts, finely chopped
6 ounces butter, melted
1 1/2 pound cream cheese
1 1/2 cup granulated sugar
2 tablespoons corn starch
1/2 vanilla bean, scraped
3/4 cup sour cream
3/4 cup passion fruit puree
Make crust by combining dry ingredients in a large bowl. Melt butter and add to dry ingredients. Mix thoroughly. When incorporated, press evenly into nine-inch springform pan. Bake at 350 degrees for 15-20 minutes or until golden brown.Combine cream cheese and sugar until smooth. Add corn starch and blend. Add eggs and mix thoroughly, scraping the sides of the bowl. Add vanilla and sour cream. Mix until smooth and fold in passion fruit puree. Pour batter into a springform pan and bake at 300 degrees for approximately one hour and thirty minutes, or until set. Cool slowly and completely refrigerate for several hours.
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