02 Jun Baked Vanilla Cheesecake with a Almond Flour Crust and Grenadilla Curd Topping

Posted at 16:27h in Dessert, Fruit, Recipes by

Baked Vanilla Cheesecake with a Almond Flour Crust and Grenadilla Curd Topping
Baked Vanilla Cheesecake with a Almond Flour Crust and Grenadilla Curd Topping
Print Recipe
Servings Prep Time
10-12 people 30 minutes
Cook Time
45-50 minutes
Servings Prep Time
10-12 people 30 minutes
Cook Time
45-50 minutes
Baked Vanilla Cheesecake with a Almond Flour Crust and Grenadilla Curd Topping
Baked Vanilla Cheesecake with a Almond Flour Crust and Grenadilla Curd Topping
Print Recipe
Servings Prep Time
10-12 people 30 minutes
Cook Time
45-50 minutes
Servings Prep Time
10-12 people 30 minutes
Cook Time
45-50 minutes
Ingredients
Crust
  • 200 grams cake flour
  • 100 grams Almond flour
  • 100 grams corn flour
  • 5 ml salt
  • 200 grams Butter cold and cubed
  • 80 grams icing sugar
  • About 80ml of iced water
Filling
  • 1 kg crème fraiche
  • 6 Extra large eggs
  • 1 1/2 Cups castor sugar
  • 10 ml Vanilla paste
  • 10 ml Vanilla essence
  • Zest of 1 lemon
  • 2,5 ml salt
Topping
  • 1 Cup Fresh grenadilla pulp
  • 150 grams castor sugar
  • Juice of 1 lemon
  • 125 grams Butter, cubed
  • 2 whole eggs
  • 3 Egg yolks
  • 2,5 ml salt
Instructions
Crust
  1. Place all the ingredients except the water in a food processor and pulse until the butter is incorporated and it resembles fine bread crumbs.
  2. On a low speed, add the water bit by bit until the pastry comes together and forms a ball.
  3. Press the dough out into a 30cm x 35cm oven dish about 1cm thick on the bottom and sides. Keep in the fridge for 15 minutes to set.
  4. Prick the pastry with a fork and bake for 10 minutes on 180 degrees Celsius. Cool completely.
Filling
  1. Place the eggs and sugar in a stand mixer with a whisk attachment and whip until pale and thick.
  2. Mix the creme fraiche, vanilla, lemon zest and salt together.
  3. Add to the egg and sugar mixture and mix through.
  4. Pour the mix into the cooled pastry base and bake for 45-50 minutes on 150 degrees Celsius or until the middle is just set. Cool completely.
Topping
  1. Place all the ingredients in a bowl over simmering water and whisk until thickened.
  2. Cool down and pour over your baked cheesecake.
  3. Place in the fridge until everything is set.