Passion fruit cheesecake.

When you crave for some sugar fix but don't know what cake is on the safe side ... Just side with cheesecakes. Cheesecakes that don't need leavening to look presentable.

Although I would say, better ditch the sponge cake base. :(  Because it will be stone firm without sugar.

The cheesecake recipe is adapted from Alex Goh's Fantastic Cheesecake, and sponge cake recipe from Food.com.

I reduced the sugar in the cheesecake, but for the sponge cake I only managed to cut away 2-3 teaspoons. Overall, sugar content is 20 g (sugar in cheesecake) + 52 g (sugar in sponge) + est. 10 g (sugar present in dairy products) = about 82 g, plus fructose present in the pulp of 2 passion fruits!

Nevertheless, its carb and fat contents are still high so eat in moderation.

Passion Fruit Cheesecake (serves 12)

For the sponge base:

60 g flour sifted together with 1 tsp baking powder

2 eggs, yolks and whites separated

40 g sugar + 12 g sugar

1/6 tsp cream of tartar

4 tbsp oil

1 tsp vanilla essence

1. Preheat oven to 175 °C.

2. Beat the yolks on high speed until foamy, add the 40 g sugar and beat until thick, light yellow ribbons form.

3. Pour in essence and mix. Fold in the flour.

4. Then, add the oil and mix until incorporated.

5. Beat together the whites and cream of tartar, then gradually add 12 g sugar, beating until stiff peaks form.

6. Slowly, fold in the whites into the yolk mixture.

7. Bake for 10 minutes. Leave to cool. 

For the cheesecake:

250 g cream cheese, softened

20 g brown sugar

Pulp of 1 large passion fruit

1 1/2 tbsps gelatin powder, dissolved in 1 tbsp boiling water

200 ml whipping cream, whipped until thickened

1. Beat together cream cheese and sugar.

2. Stir in the pulp and the gelatin solution.

3. Gently fold in the whipping cream.

4. Pour onto the sponge base. Chill in the fridge to set.

For the topping:

Pulp of 1 passion fruit

Pinch of sugar

1 tsp gelatin powder, dissolved in 1 tsp boiling water

1. Place the pulp, sugar, and a few tbsp of water in a saucepan over medium heat. Cook until sugar has dissolved and the liquid has reduced (so that the topping will be of a more vibrant yellow).

2. Mix together the pulp solution and gelatin. Let cool and pour onto the cake. Chill to set.