Passionfruit and White Chocolate Cheesecake

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My latest thrilling food discovery is passionfruit curd. I bought a jar and it was gone in about two days, as I was consuming it at every opportunity. I then bought another jar and made this cheesecake. I wanted to put this amazing stuff to a more fitting use – rather than it just being eaten, sometimes without the need for a utensil of any kind, straight from the jar.

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There seem to be all sorts of curds out there these days. I bought a particularly memorable blackcurrant one in the Lake District – again eaten straight out of the jar for breakfast, whilst shivering in a tent in September. Theoretically, any fruit can be made into a curd by mixing the juice with eggs, butter and sugar, although some seem to work better then others. I think passionfruit curd might just be able to rival lemon curd as the frontrunner.

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This recipe came to me when I was eating my passionfruit curd with yoghurt for breakfast one day (and a good day it was). The creaminess of the yoghurt went so well with the tartness of the passionfruit that I decided to combine the same idea in a cheesecake.

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You can’t really go wrong with a cheesecake – it’s (usually) such a crowd-pleaser. There’s something satisfying about having a big gooey slice of pud, rather than something that’s been individually portioned out beforehand. While your cutting it the question of ‘how big’ is invariably raised- to which the answer is usually ‘not too big’, followed by ‘ooh…a bit bigger than that’.

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White Chocolate and Raspberry Blondies

Blondies

I have a mild obsession with cookbooks. I have a stack on my bedside table to read before I go to sleep, which is teetering to the point of being ridiculous. I have a (large) bookshelf in my room specifically to house my collection. Even though I rarely follow recipes, but use them as a jumping off point – to give me inspiration and ideas.

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This recipe (slightly adapted) is from a recent acquisition called Tea with Bea. It’s a beautiful book, full of gorgeous photographs of every recipe -I usually don’t make a recipe unless provided with an accompanying picture.

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Being a massive fan of brownies, but having never made their white chocolate cousin before, I thought I’d give it a shot. Bea says that it will convert people who don’t like white chocolate (I’m dubious as to whether such a person exists), and affirm the beliefs of those that do. My small contribution to the recipe was to add raspberries, whose sharp tang complements the intensely sweet gooey centre.

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This recipe involves quite a lot of waiting around – cooling and refridgerating the blondies so they will set enough to be cut into squares. But the result is well worth it, as they are incredible.

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