MMMMM---------------------------CRUST--------------------------------
1 1/2 c Graham cracker crumbs
6 tb Butter; melted *
1/4 c Sugar
MMMMM-------------------------CHEESECAKE------------------------------
1 lb Cream cheese
1/2 c Sugar
3 lg Eggs; separated
1/4 c Unbleached flour
1 ts Lemon rind; grated
2 ts Lemon juice
1 ts Vanilla extract
1/2 c Heavy cream
2 tb Passion fruit **
* 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 350 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
10 minutes and let cool to room temperature before filling.
Note:
This crust can be chilled for 5 to 10 minutes in the freezer until
it is set but is not recommended in this recipe.
Cheesecake:
Preheat the oven to 300 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 for 45 minutes to 1 hour.
Cool, in the oven, to room temperature, then chill.
