I would strongly recommend the use of a cheesecake moat to properly and easily cook your cheesecakes. The cheesecake moat will protect your cheesecake from getting water damaged and it will also provide the necessary moisture to prevent your cheesecake from cracking. Make your cheesecakes like the pros do! Watch video below...
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tbsp. (3/4 stick/3 oz./85g) butter or margarine, melted
4 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla extract
Passion Fruit Sauce
1 cup water
2 cups granulated sugar
1 cuppassion fruit pulp (click to order)
Juice of 2 lemons
Preheat oven to 325 degrees F/160 degrees C.
In a medium bowl mix together crumbs, the 1/2 cup sugar and melted butter; press firmly onto bottom of a 9-inch springform pan.
Beat cream cheese, the 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake for 55 minutes or until center is almost set. I would strongly recommend using a cheesecake moat to prevent your cheesecake from getting ruined. Instead of putting your springform pan in an aluminum roaster pan, you would put it in the cheesecake moat which will protect it from water damage and provide the necessary water barrier to produce perfect cheesecakes!
Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Serve with Passion Fruit Sauce. Store leftover cheesecake in refrigerator.
Passion Fruit Sauce
Boil water and sugar in a saucepan over medium heat for 5 minutes.
Add passion fruit and lemon juice and boil for a further 3 minutes. Remove from heat and allow to cool. Serve cooled sauce over slices of cheesecake.
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