I was introduced to this zingy cheesecake at the Old Palm House in Galle; a charming refurbished colonial house in perfect harmony of it’s original character.
With passion fruit grown locally in Sri Lanka in addition to the popularity of ginger biscuits sold extensively by all of the major supermarket brands, this cheesecake is the perfect fusion of well loved local flavours in a 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 temptation you wont regret giving into!
250g ginger biscuits
125g unsalted butter
250g cream cheese at room temperature
155g cup caster sugar
2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons flour
125 ml ( 1/2 ) cup pouring cream
2 teaspoons 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.