Passion Fruit and Vanilla Cheesecake
How are you celebrating Valentine’s Day? If a mid-week date at our Valentine’s Dinner at Wear Park Restaurant isn’t possible, here’s the next best thing, a romantic recipe by our Head Chef, Adam Little so you can book a memorable dinner at home.
For the cheesecake
250g cream cheese
150ml double cream
60g icing sugar
Zest of 1 lemon
1 x vanilla pod or 1ps vanilla seed paste
3x gelatine sheets
12 x digestive biscuits
Passion fruit topping
200g passion fruit puree
3 x gelatine sheets
Start by lining a cake tin 20cm x 20 cmx 4cm and put to one side.
Cream the mascarpone and cream cheese until light, fluffy and combined.
Pour the double cream, sugar, zest of a lemon and vanilla into a thick based pan and bring to the boil, once boiled, strain through a fine sieve allow to cool.
Add three gelatine sheets to the cream and stir until dissolved.
Fold the double cream into the cream cheese.
Melt the butter in a pan.
Blend the biscuits in a food processor and add the melted butter.
Once combined, line the base of your cake tin with the biscuit mixture.
Pour the cream and cream cheese mixture on top of the base and allow to set.
For the topping, soak three gelatine sheets in water for 5 minutes or until soft. Squeeze the excess water from the gelatine sheets before use.
Heat the puree and sugar, then add the gelatine. Stir well and once the gelatine has dissolved, all the mixture to cool.
Pour over the cheese cake and chill until set.
Remove from the mould and serve.
Serve with a glass of Muscat de Beaumes de Venise dessert wine and enjoy your evening.
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