There is something about simplicity that brings out the best flavors. Like the classic New York Style cheesecake which the Frenchman was dying to try so he could see what the traditional American cheesecake was like. I’ve got to admit though that plain ole’ cheesecake was a bit too boring for me. So in a happy medium, I did a sauce on the side with passionfruit and blackberries and threw a couple fresh blackberries on top of the cookie crust before pouring in the batter. I didn’t know if it would work but in true rebel style, I threw caution to the wind, and the result was fun splashes of deep purple when sliced and a surprise of fresh berry flavor when you happened upon one.
The passionfruit sauce was a similar marriage. I saw beautiful wrinkly passionfruits at the store and snagged them. When making the sauce, I just threw everything into a pan with a splash of water and two spoonfuls of sugar to boil away for a couple minutes to break down the fresh blackberries and thicken.
This cheesecake is perfect with or without the sauce, and no need to crunch up lots of cookies for a crust. Instead, a quick cookie dough is made and pressed into the pan. This is the same recipe as the one I have posted earlier, I’ve just updated it to be in metric and added in the sauce.
For more cheesecake tips, refer to this earlier post: New York Style Cheesecake
Blackberry and Passionfruit Cheesecake
- 750 g cream cheese (room temperature)
- 225 g granulated sugar
- 30 g flour
- 165 ml creme fraiche or sour cream
- 3/4 tsp vanilla extract
- 3 eggs
- 114 g unsalted butter (room temperature)
- 50 g granulated sugar
- 1 egg yolks
- 1 tsp vanilla extract
- 95 g flour
- pinch salt
Blackberry & Passionfruit Coulis
- 3 ripe passionfruits
- handful fresh blackberries
- 2 tbsp granulated sugar
- 1/4 cup water
For the cheesecake, make sure all ingredients are at room temperature. This can take about an hour.
Preheat the oven to 350F/165C and grease a 9" or 10" springform pan with butter. To help take the cheesecake off the pan, you can trap a piece of parchment paper at the bottom by closing the springform around it. Cut off any access, leaving about an inch around the edges and butter the top.
For the cookie crust, beat the butter and sugar together and then add the egg yolks and vanilla. Mix in the flour and pinch of salt. Press the dough evenly into the bottom of the cheesecake pan. Bake 15-18 minutes or until golden brown.
Meanwhile, work on the cheesecake batter. Paddle the cream cheese in an electric mixer until there are no lumps.
In a small bowl, mix together the flour and sugar and slowly add to the cream cheese while beating.
Scrap the bowl frequently. Next add the creme fraiche or sour cream, mixing well and then the vanilla and the eggs, one at a time. Mix together well.
Please an ovenproof dish into the oven to heat up. We'll be adding water to this before we put the cheesecake into the oven to create steam.
Once the cookie crust has cooled just a little bit, place fresh blackberries evenly spaced on top. As many as you'd like, but not completely covering the bottom.
Add water to the pan in the oven a little bit before you start to bake the cheesecake so it can heat up and get nice and steamy.
Pour the cheesecake batter on top and place into the oven baking for 45 minutes. Then reduce the temperature to 325F/160C and bake an additional 30 minutes. The sides should be set, but the middle still a little wobbly like jello.
Passionfruit and Blackberry coulis
Are you ready for easy? Throw all ingredients into a small saucepan and boil for 5-10 minutes. Strain to remove the passionfruit seeds, or leave them in.