Description
RECOMMENDED EQUIPMENT
- oven
- 28 cm / 11” cake pan
- deep baking tray or dish larger than the cake pan
- food processor
- large mixing bowl
- whisk
- aluminum foil
- small pot
Ingredients
Units
Scale
CRUST
- 200 grams golden Oreo cookies (without cream filling)
- 100 grams butter
- 600 grams cream cheese
- 130 grams white sugar
- 160 grams creme fraiche
- 1 tsp vanilla extract
- 2 eggs
- 2 passionfruits
- 85 grams white sugar
- 40 grams butter
- 50 grams heavy cream
- 1 tbsp cornstarch
- cold water
Instructions
- Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
- Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
- Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
- Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
- Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
- Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
- Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
- Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
- Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.
- Passive Time: overnight
- Cook Time: 60 min
