Goats Curd Cheesecake With Passionfruit Caramel Sauce Recipe

How to make it

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• BASE
• Grease a 20x30cm rectangular baking dish with cooking spray
• Line with baking paper or cling wrap
• Spray again with cooking spray
• Process the almonds (if using whole) with the sesame seeds until mixture resembles breadcrumbs
• If using almond meal, process sesame seeds and add almond meal
• Place butter into a pan and heat gently until it turns nut brown
• Quickly pour into food processor
• Pulse until mixture forms 'pebbles'
• Tip into greased tin and smooth out base and sides evenly.
• Chill in refrigerator for 30 minutes or until firm.
• CHEESE FILLING
• Place cream, curd, sugar, lemon juice and zest into a saucepan
• Heat over medium heat to blood temperature (approx 38°C)
• Soak gelatine leaves in cold water until soft (or follow directions for other forms of gelatine)
• Whisk gelatine into cream mixture until smooth
• Strain through a fine sieve into a jug
• Pour onto base and chill for 2 hours
• PASSIONFRUIT CARAMEL SAUCE
• Process passionfruit and strain, reserve the juice and 1/4 cup of seeds
• Add equal amount of water to the juice (1:1 ratio)
• Place sugar into a pan and simmer gently over low heat until sugar melts and turns golden
• Stir in passionfruit juice and water mixture
• Simmer until mixture reduces and becomes thick and smooth
• Stir through processed seeds and mix well
• TO SERVE
• Cut cheesecake into 8 slices (less if you are greedy!)
• Drizzle with passionfruit caramel sauce
• Add a glass of 'sticky' white
• Simply a blissful and impressive way to end any meal (or as a self indulgent snack at any time!)