passion fruit cheesecakerating:
I reckon this would work with any soft fruit ...
for the crumb base
butter - 120g
ginger biscuits - 400g
for the filling
mascarpone - 250g
icing sugar - 75g
a vanilla pod crème fraiche - 400ml
double cream - 300ml
ripe, wrinkled passion fruits - 4
white currants - 8 sprigs (optional)
Melt the butter in a small pan. Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm, loose-bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process by putting them in the freezer if you wish.
Put the mascarpone and icing sugar in the bowl of a food mixer and beat smooth. Scrape out the seeds from the vanilla pod with the point of a knife and stir them into the mascarpone with crème fraiche.
Whip the cream until it will stand in soft folds, then stir it gently into the mascarpone mixture. Scrape the mixture into the cake tin and cover with kitchen film. Leave to chill for a good hour. To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake. Add a few sprigs of white currants, if you wish.