I was introduced to this irresistibly fruity cheesecake at the Old Palm House in Galle; a charming refurbished colonial house in perfect harmony of contemporary, stylish design and original character.
With passion fruit grown indigenously in Sri Lanka in addition to the popularity of ginger biscuits by all of the major local brands, this cheesecake is the perfect fusion of Sri Lankan flavour in an all time classic dessert which can be baked and enjoyed across the world.
For extra decadence, a small scoop of ice cream or drizzle of fresh cream is a tempting accompaniment.
250g ginger biscuits
125g unsalted butter
250g cream cheese , at room temperature
155g cup caster sugar
2 tea spoons finely grated lemon rind
2 table spoons fresh lemon juice
2 table spoons flour
125 ml ( 1/2 ) cup pouring cream
2 tea spoons gelatine
80 ml water
170g passion fruit pulp
Extra 55g caster sugar
2. Melt the butter in a saucepan and add crumbled ginger biscuits. Spread and press firmly over the base and side of pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3. Beat cream cheese, sugar and lemon rind until smooth. Add lemon juice and flour. Add eggs 1 at time until well combined. Finally, add the pouring cream.
4. Pour the cream cheese mixture into the biscuit base bake 1 hour and 10 minutes or until the cheese cake is just set in the center. Leave the cheese cake in the oven with the door slightly open for two hours until cooked completely.
5. Combine gelatine, water, sugar and passion fruit seeds for cheesecake topping. Place in fridge until set.