White Chocolate Passion Fruit Cheesecake
Recipe by: Stanton Ho
Graham Cracker Crust
Ingredients:
| 6 oz (170 g) | Crackers (crushed) |
| 1.25 oz (35 g) | Granulated sugar |
| 0.9 oz (26 g) | All purpose flour |
| 3.25 oz (92 g) | Salted butter (melted) |
Instructions:
- Combine the dry ingredients together.
- Pour in the melted butter and mix together.
- Place the mixture into a 9.0" Gateaux ring. It is optional to use the entire recipe or 3/4 the amount.
- Press the mixture down firmly to forma a base.
- Bake at 350°F for 12-15 minutes.
- Cool immediately.
Biscuit Joconde
Ingredients:
| 4.8 oz (137 g) | Eggs |
| 2.5 oz (72 g) | Almond flour |
| 0.9 oz (25 g) | All purpose flour |
| 3 oz (85 g) | Egg whites |
| 2.75 oz (77 g) | Granulated sugar |
| 0.6 oz (16 g) | Unsalted butter (melted) |
Instructions:
- Combine the first three ingredients in a mixing bowl. Using a paddle, mix it to a smooth consistency.
- In another mixing bowl, make a French meringue with the egg whites and the granulated sugar. Fold the meringue into the almond flour batter in two stages.
- After the second portion of meringue is blended, fold in the melted butter.
- Bake in a 8" shallow mold (1/4") silicon at 350°F for 10 minutes.
Passion Fruit and Orange Punch Syrup
Ingredients:
| 2.2 oz (63 g) | Water |
| 2.4 oz (70 g) | Granulated sugar |
| 1.3 oz (36 g) | Glucose |
| 3.0 oz (112 g) | Orange Juice |
| 3.9 oz (112 g) | Passion Fruit Puree (DGF 4419) |
Instructions:
- Boil the water, sugar, and glucose to produce a simple syrup.
- Cool the mixture before adding the orange juice and the passion fruit puree.
White Chocolate Passion Fruit Cheesecake
Ingredients:
| 2 | Egg yolks |
| 4 oz (113 g) | Passion fruit puree (DGF 4419) |
| 1 oz (28 g) | Granulated sugar |
| 1.4 oz (38 g) | Gelee desert (DGF 8255) |
| 1 oz (4 g) | Vanilla Extract (6000) |
| 4 oz (114 g) | Nevado White Chocolate (LUK W207) |
| 3 oz (84 g) | Unsalted butter (room temperature) |
| 8 oz (228 g) | Cream cheese (room temperature) |
| 5 oz (143 g) | Sour cream |
| 10 oz (286 g) | Whipped cream (soft peak) |
Instructions:
- Place the yolks and the passion fruit puree in a mixing bowl. Whisk over a double boiler to a heated temperature.
- Combine the sugar and the gelee dessert, add while whisking it into the hot mixture. Blend in the melted white chocolate and the vanilla extract. Set this aside.
- In a mixing bowl, cream the butter. Slowly add the cream cheese in small portions, until all is blended. Scrape down the bowl.
- Add in the sour cream. Combine this mixture to the cooled passion fruit-gelee mixture in two stages. Blend well, before folding in the whipped cream in 3 portions. This will ensure a smooth and creamy texture.
Passion Fruit and Orange Glaze
Ingredients:
| 0.5 oz (15 g) | Water |
| 1.6 oz (45 g) | Orange Juice |
| 0.3 oz (8 g) | Sanett (DRE 33007 5) |
| 0.7 oz (20 g) | Granulated sugar |
| 1.6 oz (45 g) | Passion fruit puree (DGF 4419) |
Instructions:
- Heat the wter and orange huice to boil.
- In another container, mix the Sanett and the granulated sugar. Add this to the hot liquid and mix until dissolved.
- Immediately add in the passion fruit puree.
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