Passion Fruit Cheesecake GeleeA tropical cheesecake pairs well with this terrific icewine from the Niagara Peninsula. Golden in color with flavors of mango and peach, it has a delicate nectar. The creaminess of the dessert, along with the tartness of the passion fruit will balance with the natural sweetness of this top Canadian wines.
Level of difficulty: moderate
Ingredients for the Graham Cracker Crust
1 1/4 cups graham cracker crumbs
4 tablespoons butter, unsalted and melted
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
Mix all of the above ingredients and fit into the bottom of a nine inch springform cake pan. Bake at 350 degrees for 10 minutes. Cool.
Ingredients for the Passion Fruit Cheesecake
2 pounds cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons flour
1/8 teaspoon salt
3/4 cup passion fruit juice
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 325 degrees.
In a mixer fitted with paddle attachment, beat cream cheese with sugar until smooth.
Beat in flour amd salt.
Add passion fruit juice and vanilla extract to mixture.
Add eggs, one at a time.
Add sour cream and combine, but do not overbeat.
Wrap outside of springform pan with foil.
Place filling into prepared crust and then place springform pan into a larger baking pan.
Carefully pour hot, not boiling, water to come halfway up sides.
Bake for one hour in hot water bath. When cool, refrigerate before making gelee.
Ingredients for the Gelee
1 1/2 gelatin sheets or 1 1/2 teaspoons powdered gelatin
1/4 cup cold water
1/4 cup sugar
2 passion fruit, pulp and seeds
1/2 cup passion fruit puree
Soak gelatin sheets in cold water for ten minutes.
Dissolve gelatin in top of double boiler placed over boiling water.
In a small saucepot, heat rest of ingredients until sugar has dissolved.
Remove from heat and add melted gelatin. Stir.
Spoon over cheesecake.
Complementary Wines: Icewine
, Muscat: orange
, Riesling: Late Harvest
, Sauvignon Blanc Late Harvest
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Sweet Solutions, providing dessert and dessert wine pairings to restaurants and retailors. Judy is presently writing her book, Sweet Solutions with co-author, Alison Arnett, to be published by Harvard Common Press..