Recipe of the day: Passion fruit cheesecake for National Cheesecake Day

Cheesecake in all its guises – baked, not baked, chocolate, Basque, New York-style, topped with whipped cream, fruits or coulis, on a short crust pastry or biscuit crumb base is the perfect treat for afternoon tea or morning coffee. You just can’t go wrong with this delicious, creamy cake.

Time Square’s Sous Chef Cynthia Bombe has shared her speciality in honour of National Cheesecake Day in the US, although you can indulge in the passion fruit cheesecake any time you please.

“When I was a child growing up in Diepkloof, Soweto, I used to help my mom bake scones and jam tarts, which she sold. So that is where my passion for baking comes from, and I decided to pursue it as a career,” says Bombe, who holds a chef’s certificate in Food Preparation from the HTA School of Culinary Art.

“I love pastry, it is my passion. I didn’t have any experience when I joined Time Square, I had to adapt and fell in love with it. You have to be patient working in this part of the kitchen.”

Bombe paid tribute to Time Square’s executive sous chef, Nonkosi Vellem, “who showed me almost everything I know”.

Today, Bombe is a supervisor, working with banqueting, sometimes preparing up to 1 000 plates at a time.

“I oversee functions, making sure the food is out on time and that there are no complaints. I have to delegate to the junior chefs and also manage orders to ensure stock continuity.”

Try this simple recipe and impress your friends and family with the Recipe of the day, passion fruit cheesecake.

ALSO READ: Recipe of the day: Bruffin (brioche muffin) with avo butter

Passion fruit cheesecake

Base

• 200g coconut biscuits, crushed into crumbs
• 80g melted butter
• 25cm springform pan

Filling

• 625g cream cheese
• 375ml condensed milk
• 4 eggs
• 40ml lemon juice
• 30ml vanilla essence
• 32g Maizena
• 250g passion fruit (granadilla) purée

Method

• Preheat oven to 150°C

• Mix the biscuits and butter together. Press firmly into the bottom of a springform pan. Refrigerate while making the filling.

• In a bowl, add cream cheese and beat until smooth. Add condensed milk, lemon juice, vanilla essence and mix well. Beat in the Maizena and mix well until smooth.

• Add in eggs one at a time, ensuring a smooth mixture.

• Pour the mixture onto the chilled crust and smooth the top. Tap the tin on the counter a few times to remove any air bubbles.

• Bake at 150°C for 1 hour. Allow cheesecake to cool for 2 hours and refrigerate overnight.

• Remove cheesecake from the springform pan. Garnish as desired to complement your Recipe of the day.

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