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Classic Cheesecake with Passion Fruit Sauce
in Diana's Recipe Book
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| Servings: 12-16 |
Ingredients:  1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 6 tbsp. (3/4 stick/3 oz./85g) butter or margarine, melted 4 packages (8 oz. each) cream cheese, softened 1 cup granulated sugar 1 tsp. vanilla extract 4 eggs Passion Fruit Sauce (see recipe below) |
| Instructions: Preheat oven to 325 degrees F/160 degrees C. In a medium bowl mix together crumbs, the 1/2 cup sugar and melted butter; press firmly onto bottom of a 9-inch springform pan. Beat cream cheese, the 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake for 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Serve with Passion Fruit Sauce. Store leftover cheesecake in refrigerator. Passion Fruit Sauce Ingredients: 1 cup water 2 cups granulated sugar 1 cup passion fruit pulp Juice of 2 lemons Instructions: Boil water and sugar in a saucepan over medium heat for 5 minutes. Add passion fruit and lemon juice and boil for a further 3 minutes. Remove from heat and allow to cool. Serve cooled sauce over slices of cheesecake. |
| Source: DianasDesserts.com |
| Date: March 4, 2007 |