* Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute
NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.
CRUST: If you are prebaking the shell, preheat the oven to
35 degrees F. Place the crumbs in a mixing bowl and
add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an
8-inch springform pan. Smooth the mixture to form an
even layer on the bottom and sides. Bake the crust in
the oven for 1 minutes and let cool to room
temperature before filling.
NOTE: This crust can be chilled for 5 to 1 minutes in the freezer until it is set but is not recommended in this recipe.
CHEESECAKE:
Preheat the oven to 3 degrees F. In a large mixing
bowl, beat the cream cheese and sugar until light and
fluffy. Add the egg yolks, one at a time, beating
well after each. Beat in the flour, lemon rind, lemon
juice, and vanilla until just mixed. Whip the cream
until stiff in a medium mixing bowl. Set aside. In
another mixing bowl, beat the egg whites until they
form stiff peaks, then fold them into the cheese
mixture. Fold in the reserved whipped cream. Stir in
the passion fruit pulp then pour the mixture into the
prepared crust and bake fro 45 minutes to 1 hour.
Cool, in the oven, to room temperature, then chill.
|
