I have been meaning to share this with you but have not really had the time to do much the past couple weeks. I had to get it to you for the weekend as you are going to want to make this immediately!!!!
I have admit ……. I have made this twice in less than thirty days. Yes, it really is that good! I made it once for Easter brunch and again, for a dinner party with Allison, Janet and Megan. I liked the second cake better. The first time was delicious but the texture was a bit creamy for me. I like my cheesecakes to be on a bit drier and I DO NOT mind the pretty crack that forms down the middle. I baked the first one for 40 minutes and the second cake I baked for 50.
Passion fruit. We both love passion fruit but have a hard time finding fresh around here. I have found a puree that I like so we use that very often in macarons, panna cotta, pavolas, cocktails and now curd. If you can find fresh, use that, as I think the addition of seeds would be beautiful. If not, puree is perfect. This recipe is devine. Smooth, creamy and slightly tart. The perfect pairing with this cheesecake.
What is your favorite cheesecake recipe? And why?
Thanks, Denise!
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