Passion Fruit Lemon No-Bake Cheesecake with Brown Butter Crust 2013

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Passion Fruit Lemon No-Bake Cheesecake with Brown Butter Crust 2013

Post by devnasser on Sun Sep 15, 2013 1:57 am

2013 2013 2013 <div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DPX26JjACZQ/UjJodAHRjOI/AAAAAAAAMos/z_TtnWyzgYA/s1600/PASSION+FRUIT+CHEESECAKE+017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DPX26JjACZQ/UjJodAHRjOI/AAAAAAAAMos/z_TtnWyzgYA/s1600/PASSION+FRUIT+CHEESECAKE+017.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">In the middle of a &nbsp;thunder storm, loud and ugly, this past Saturday I found myself cooking for thirty five persons, all friends of my father’s who was celebrating his birthday. With still more than a week till the beginning of spring, these past three day downright hot like today’s 33ºC (90ºF), the only day it <i>poured buckets</i>, starting at 2am and stopping past 7pm, was the one I had to transport myself quite a few miles north and set up table for many, hoping they would all show up. I always have a what-if-only-a-few came to my party moment? Or worse, nobody? Of course I had help, but food is stressful to serve to many, and what if they don't like it?&nbsp;<o:p></o:p></span><br /><span lang="EN-US"></span><br /><a name='more'></a><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hMob0SI2l20/UjJshY_dRII/AAAAAAAAMpM/olXg54KRgqk/s1600/shortbread+-+brown+butter+choco+pastry+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hMob0SI2l20/UjJshY_dRII/AAAAAAAAMpM/olXg54KRgqk/s1600/shortbread+-+brown+butter+choco+pastry+018.JPG" /></a></div><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">All the guests came as planned, rain or no rain, and let me tell you they all ate. The feast was similar to the one <a href="http://www.vintagekitchennotes.com/2012/03/roasted-eggplant-and-red-pepper-spread.html">two years ago</a>, with a lotta meat and <a href="http://www.vintagekitchennotes.com/2013/08/chorizo-chimichurri-and-salsa.html">chorizos grilling</a>, simple salads and more <a href="http://www.vintagekitchennotes.com/2013/08/moroccan-carrot-chickpea-dried-fruit.html">sophisticated</a> <a href="http://www.vintagekitchennotes.com/2012/06/grilled-eggplants-with-honey-and-spices.html">ones</a>, a nice amount of wine to keep their eyes off the pouring rain and finally trays of sweet squares of three kinds, the <a href="http://www.vintagekitchennotes.com/2013/06/boozy-fudgy-hazelnut-dark-chocolate.html">hazelnut brownies</a> which I made with almonds and that have become the chocolate fix among my friends – and now among my father’s friends -, the <a href="http://www.vintagekitchennotes.com/2012/06/coconut-dulce-de-leche-bars.html">dulce de leche coconut bars</a> because they never fail to have people licking their fingers and finally this passion fruit lemon cheesecake, a no bake thing I put together two days before because I had made a curd with the leftover yolks from&nbsp;<a href="http://www.vintagekitchennotes.com/2013/08/floating-island-in-caramel-and-dulce-de.html">the floating island</a>, and you always need some citrus when feeding a crowd. Chocolate and citrus, you can never go wrong with those two flavors.<o:p></o:p></span><br /><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eqhouhWVU0g/UjJoeAlslnI/AAAAAAAAMo0/0f7lZRjtcd8/s1600/PASSION+FRUIT+CHEESECAKE+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eqhouhWVU0g/UjJoeAlslnI/AAAAAAAAMo0/0f7lZRjtcd8/s1600/PASSION+FRUIT+CHEESECAKE+018.JPG" /></a></div><span lang="EN-US"></span><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">I didn’t think it would be so well received, my dad’s girlfriend calling the next day saying that everyone had raved so much about the cheesecake but she hadn’t been able to taste it, being a hostess and all, not knowing that a few slices had been stashed by me in the freezer and then forgot about it, so they never got served. I could hear her happy dance through the phone when she opened the freezer.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />Family squeals aside, I thought this cheesecake needed a few tweaks still, but since a lot of foodies had a very different opinion last Saturday and proclaimed it one of their favorite things I ever made for them – and trust me I have cooked and baked a lot of times for this crowd – I’m sharing it with you today. Just as I made it that day.</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">It needs freezer time, otherwise it’s too soft to eat without forks, which was exactly my intention that day, because I didn’t want to add any gelatin to it. But if washing forks is your thing, or your dishwasher’s thing, or don’t want to encourage finger licking as a thing, go ahead and serve it in a plate. I would freeze it anyway, and take it out 10 to 15 minutes before serving it. You can also use a round cake mold and serve slices as you would any cake. <o:p></o:p></span><br /><span lang="EN-US"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7BjYUdFo1x8/UjJslCZJH7I/AAAAAAAAMpU/44-PkTtYBQM/s1600/passionfruit+curd+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7BjYUdFo1x8/UjJslCZJH7I/AAAAAAAAMpU/44-PkTtYBQM/s1600/passionfruit+curd+009.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><br /></div><div class="MsoNormal"><b><span lang="EN-US">PASSIONFRUIT LEMON NO BAKE CHEESECAKE with BROWN BUTTER CRUST<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="EN-US">curd adapted from <b><span style="color: #c00000;"><a href="http://www.amazon.com/How-Be-Domestic-Goddess-Comfort/dp/0786867973/ref=sr_1_6?s=books&amp;ie=UTF8&amp;qid=1378928576&amp;sr=1-6&amp;keywords=nigella+lawson">How to be a Domestic Goddess</a></span></b>, by Nigella Lawson<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">If you want to add gelatin to it, use 1 teaspoon unflavored powder dissolved in 5 teaspoons cold water. Melt it over a stove, the bowl barely touching the flame, let it cool to lukewarm and add it to the cream cheese mixture before pouring it into the mold. If you’re not used to working with gelatin but want to, <a href="http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/">here’s a tutorial</a>.<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">About the passion fruit pulp, I simply mash it with a fork as much as I can. It ends with some thicker parts, but I like that. And it’s much simpler. If you want a very smooth pulp, strain it to extract as much juice as you can, separate the seeds, and process the pulp. Add it to the juice with the seeds. I don’t see the point in doing this.<o:p></o:p></span></div></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><span lang="EN-US">Makes about 48 bite size squares<o:p></o:p></span></i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #244061; mso-ansi-language: EN-US; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the passion fruit curd</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">5 egg yolks<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 ½ cups passionfruit pulp with seeds and juice<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ cup lemon juice<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">7oz (200g) unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ cup sugar<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the no-bake lemon cheesecake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2 cups graham crackers or vanilla wafers crumbs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ cup (115g) butter, browned and cooled <i><a href="http://www.howsweeteats.com/2012/10/exactly-how-i-brown-my-butter/">(here's a tutorial)</a></i></span><br />1 pound + 5oz (600g) cream cheese, room tº</div><div class="MsoNormal"><span lang="EN-US">2 cups (500cc) cream, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 can condensed milk<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Zest of 2 lemons<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup passionfruit curd<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #244061; mso-ansi-language: EN-US; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the curd</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a bowl, whisk together egg yolks and sugar for 1 minute. Add passion fruit pulp and reserve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a heavy bottomed medium saucepan, melt butter without letting it boil. Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken, about 5 minutes. Don’t let it boil. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Transfer to sterilized jars or a container and keep refrigerated.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Makes about 2 ½ cups.</span>&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Sdz1n_JGu40/UjCjnpgUwnI/AAAAAAAAMj4/yhn2NK9Jfqg/s1600/2013-09-01+Passionfruit+CURD+-+Sesame+NOODLES.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Sdz1n_JGu40/UjCjnpgUwnI/AAAAAAAAMj4/yhn2NK9Jfqg/s1600/2013-09-01+Passionfruit+CURD+-+Sesame+NOODLES.jpg" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><u><span lang="EN-US">For the no-bake lemon cheesecake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Prepare a crumb base mixing crumbs with the brown butter until it resembles wet sand. Line a 9x13-inch (23x33cm) pan with 2 inch sides with aluminum foil, letting it hang over the two long sides (the short sides won’t have foil). Pat the crumb mixture evenly over bottom. Refrigerate while making filling.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until beginning to thicken. Add condensed milk, lemon zest and mix well.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pour over prepared base. Add dollops of passionfruit curd all over the batter, and with a knife, swirl it lightly. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Refrigerate for 2 hours and then freeze until ready to serve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Take out of the freeze about 15 mintues before serving. Cut into squares and serve.<o:p></o:p></span></div><br /><div class="MsoNormal"><br /></div><br> 2013 2013 2013 <br><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DPX26JjACZQ/UjJodAHRjOI/AAAAAAAAMos/z_TtnWyzgYA/s1600/PASSION+FRUIT+CHEESECAKE+017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DPX26JjACZQ/UjJodAHRjOI/AAAAAAAAMos/z_TtnWyzgYA/s1600/PASSION+FRUIT+CHEESECAKE+017.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">In the middle of a &nbsp;thunder storm, loud and ugly, this past Saturday I found myself cooking for thirty five persons, all friends of my father’s who was celebrating his birthday. With still more than a week till the beginning of spring, these past three day downright hot like today’s 33ºC (90ºF), the only day it <i>poured buckets</i>, starting at 2am and stopping past 7pm, was the one I had to transport myself quite a few miles north and set up table for many, hoping they would all show up. I always have a what-if-only-a-few came to my party moment? Or worse, nobody? Of course I had help, but food is stressful to serve to many, and what if they don't like it?&nbsp;<o:p></o:p></span><br /><span lang="EN-US"></span><br /><a name='more'></a><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hMob0SI2l20/UjJshY_dRII/AAAAAAAAMpM/olXg54KRgqk/s1600/shortbread+-+brown+butter+choco+pastry+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hMob0SI2l20/UjJshY_dRII/AAAAAAAAMpM/olXg54KRgqk/s1600/shortbread+-+brown+butter+choco+pastry+018.JPG" /></a></div><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">All the guests came as planned, rain or no rain, and let me tell you they all ate. The feast was similar to the one <a href="http://www.vintagekitchennotes.com/2012/03/roasted-eggplant-and-red-pepper-spread.html">two years ago</a>, with a lotta meat and <a href="http://www.vintagekitchennotes.com/2013/08/chorizo-chimichurri-and-salsa.html">chorizos grilling</a>, simple salads and more <a href="http://www.vintagekitchennotes.com/2013/08/moroccan-carrot-chickpea-dried-fruit.html">sophisticated</a> <a href="http://www.vintagekitchennotes.com/2012/06/grilled-eggplants-with-honey-and-spices.html">ones</a>, a nice amount of wine to keep their eyes off the pouring rain and finally trays of sweet squares of three kinds, the <a href="http://www.vintagekitchennotes.com/2013/06/boozy-fudgy-hazelnut-dark-chocolate.html">hazelnut brownies</a> which I made with almonds and that have become the chocolate fix among my friends – and now among my father’s friends -, the <a href="http://www.vintagekitchennotes.com/2012/06/coconut-dulce-de-leche-bars.html">dulce de leche coconut bars</a> because they never fail to have people licking their fingers and finally this passion fruit lemon cheesecake, a no bake thing I put together two days before because I had made a curd with the leftover yolks from&nbsp;<a href="http://www.vintagekitchennotes.com/2013/08/floating-island-in-caramel-and-dulce-de.html">the floating island</a>, and you always need some citrus when feeding a crowd. Chocolate and citrus, you can never go wrong with those two flavors.<o:p></o:p></span><br /><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eqhouhWVU0g/UjJoeAlslnI/AAAAAAAAMo0/0f7lZRjtcd8/s1600/PASSION+FRUIT+CHEESECAKE+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eqhouhWVU0g/UjJoeAlslnI/AAAAAAAAMo0/0f7lZRjtcd8/s1600/PASSION+FRUIT+CHEESECAKE+018.JPG" /></a></div><span lang="EN-US"></span><br /></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">I didn’t think it would be so well received, my dad’s girlfriend calling the next day saying that everyone had raved so much about the cheesecake but she hadn’t been able to taste it, being a hostess and all, not knowing that a few slices had been stashed by me in the freezer and then forgot about it, so they never got served. I could hear her happy dance through the phone when she opened the freezer.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><br />Family squeals aside, I thought this cheesecake needed a few tweaks still, but since a lot of foodies had a very different opinion last Saturday and proclaimed it one of their favorite things I ever made for them – and trust me I have cooked and baked a lot of times for this crowd – I’m sharing it with you today. Just as I made it that day.</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">It needs freezer time, otherwise it’s too soft to eat without forks, which was exactly my intention that day, because I didn’t want to add any gelatin to it. But if washing forks is your thing, or your dishwasher’s thing, or don’t want to encourage finger licking as a thing, go ahead and serve it in a plate. I would freeze it anyway, and take it out 10 to 15 minutes before serving it. You can also use a round cake mold and serve slices as you would any cake. <o:p></o:p></span><br /><span lang="EN-US"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7BjYUdFo1x8/UjJslCZJH7I/AAAAAAAAMpU/44-PkTtYBQM/s1600/passionfruit+curd+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7BjYUdFo1x8/UjJslCZJH7I/AAAAAAAAMpU/44-PkTtYBQM/s1600/passionfruit+curd+009.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><br /></div><div class="MsoNormal"><b><span lang="EN-US">PASSIONFRUIT LEMON NO BAKE CHEESECAKE with BROWN BUTTER CRUST<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="EN-US">curd adapted from <b><span style="color: #c00000;"><a href="http://www.amazon.com/How-Be-Domestic-Goddess-Comfort/dp/0786867973/ref=sr_1_6?s=books&amp;ie=UTF8&amp;qid=1378928576&amp;sr=1-6&amp;keywords=nigella+lawson">How to be a Domestic Goddess</a></span></b>, by Nigella Lawson<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">If you want to add gelatin to it, use 1 teaspoon unflavored powder dissolved in 5 teaspoons cold water. Melt it over a stove, the bowl barely touching the flame, let it cool to lukewarm and add it to the cream cheese mixture before pouring it into the mold. If you’re not used to working with gelatin but want to, <a href="http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/">here’s a tutorial</a>.<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">About the passion fruit pulp, I simply mash it with a fork as much as I can. It ends with some thicker parts, but I like that. And it’s much simpler. If you want a very smooth pulp, strain it to extract as much juice as you can, separate the seeds, and process the pulp. Add it to the juice with the seeds. I don’t see the point in doing this.<o:p></o:p></span></div></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><span lang="EN-US">Makes about 48 bite size squares<o:p></o:p></span></i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #244061; mso-ansi-language: EN-US; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the passion fruit curd</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">5 egg yolks<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 ½ cups passionfruit pulp with seeds and juice<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ cup lemon juice<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">7oz (200g) unsalted butter<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ cup sugar<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the no-bake lemon cheesecake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2 cups graham crackers or vanilla wafers crumbs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ cup (115g) butter, browned and cooled <i><a href="http://www.howsweeteats.com/2012/10/exactly-how-i-brown-my-butter/">(here's a tutorial)</a></i></span><br />1 pound + 5oz (600g) cream cheese, room tº</div><div class="MsoNormal"><span lang="EN-US">2 cups (500cc) cream, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 can condensed milk<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Zest of 2 lemons<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup passionfruit curd<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #244061; mso-ansi-language: EN-US; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the curd</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a bowl, whisk together egg yolks and sugar for 1 minute. Add passion fruit pulp and reserve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a heavy bottomed medium saucepan, melt butter without letting it boil. Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken, about 5 minutes. Don’t let it boil. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Transfer to sterilized jars or a container and keep refrigerated.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Makes about 2 ½ cups.</span>&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Sdz1n_JGu40/UjCjnpgUwnI/AAAAAAAAMj4/yhn2NK9Jfqg/s1600/2013-09-01+Passionfruit+CURD+-+Sesame+NOODLES.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Sdz1n_JGu40/UjCjnpgUwnI/AAAAAAAAMj4/yhn2NK9Jfqg/s1600/2013-09-01+Passionfruit+CURD+-+Sesame+NOODLES.jpg" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><u><span lang="EN-US">For the no-bake lemon cheesecake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Prepare a crumb base mixing crumbs with the brown butter until it resembles wet sand. Line a 9x13-inch (23x33cm) pan with 2 inch sides with aluminum foil, letting it hang over the two long sides (the short sides won’t have foil). Pat the crumb mixture evenly over bottom. Refrigerate while making filling.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until beginning to thicken. Add condensed milk, lemon zest and mix well.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pour over prepared base. Add dollops of passionfruit curd all over the batter, and with a knife, swirl it lightly. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Refrigerate for 2 hours and then freeze until ready to serve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Take out of the freeze about 15 mintues before serving. Cut into squares and serve.<o:p></o:p></span></div><br /><div class="MsoNormal"><br /></div><br>2013 2013 2013 <br> <a href="http://www.matrixar.com/" title="Matrix ">المصفوفة : أجمل الخلفيات والصور</a>

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