Australian Cheesecake

Recipe Ingredients

		Crust
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
6 tablespoons	90ml	Butter - melted, *
1/4 cup	49g / 1.7oz	Sugar - granulated
		Cheesecake
1 lb	454g / 16oz	Cream cheese
1/2 cup	99g / 3.5oz	Sugar - granulated
3		Eggs - large, separated
1/4 cup	15g / 0.5oz	Unbleached flour
1 teaspoon	5ml	Lemon rind - grated
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Vanilla extract
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Passion fruit - **

Recipe Instructions

CRUST: If you are pre-baking the shell, preheat the oven to 350F. Place the crumbs in a mixing bowl and add the butter and sugar blending well.

Press the crumb mixture into the bottom and up the sides of an 8-inch Springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.

NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.

CHEESECAKE: Preheat the oven to 300F.

In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside.

In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.

Hints

Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute

NOTE: Pre-baked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

Source:
Aunty Fay

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