Sunday, April 8, 2012

White Chocolate Coconut Cheesecakes with Passionfruit Glaze

We had beautiful Easter weather today and a lovely day spend with my family. My niece was hunting for Easter eggs outside as we had a beautiful brunch with quiche, my brioche bunnies, colored eggs, carrot muffins and much more. This was followed by a long walk in the blooming forest and a lovely advocaat-chocolate cake from my aunt in the afternoon. As this wouldn't already have been enough we then had an amazing dinner with beef tenderloin, fresh spring carrots and potato gratin. So, we are very happily stuffed right now.

I still wanted to show you these mini-cheesecakes I made two days ago. They are flavored with coconut and have a beautiful passion fruit glaze. When I look at them they just scream sunshine.

If you cannot find quark you should really try to make some yourself. It's really easy and also tastes very good. You can put it on top of baked potatoes or even spread it on your sandwich, and of course make all kinds of German cheesecakes with it. Meeta has a great and simple recipe on her blog which I used often, when I was still living in Canada.

I wish you all a very Happy Easter and hope you found lots of chocolate eggs!

White Chocolate Coconut Cheesecakes with Passionfruit Glaze

- makes eight (8-cm/3-inch) round cheesecakes -

Crumb layer:
30 g white chocolate
30 g butter
75 g ladyfingers
2 tbsp. grated coconut

Cheesecake batter:
60 g white chocolate
1 tbsp. coconut powder (available in Asian grocery stores)
50 g sugar
1 tsp. coconut extract (or 1 tbsp. Batida de Coco)
350 g quark (or fromage blanc)
2 egg yolk
1 egg white
pinch of salt

1 passion fruit
100 ml passion fruit juice
1 sheet of gelatin

50 g shredded coconut

For the crumb layer put the ladyfingers in a food processor and pule a few times. Fill the crumbs in a bowl. Melt the chocolate together with the butter in a bowl over a water bath on medium heat. Mix with the ladyfinger crumbs.

Put eight cake rings (8-cm/3-inch) on a baking sheet lined with parchment paper. Divide the crumbs between the cake rings and press down with the back of a spoon.

Preheat oven to 180°C (350°F).

For the cheesecake batter melt the white chocolate in a bowl over a water bath on medium heat. In another bowl whisk the quark together with the coconut powder and sugar. Add the melted chocolate and the coconut extract and whisk to combine. Also add the egg yolks.

Beat the egg white with the salt in a clean bowl until stiff peaks form. Fold carefully into the cheesecake batter.

Divide the batter between your cake rings on top of the crumb layer. Bake for about 30-35 minutes. Let cool inside the rings.

To make the passion fruit topping start with soaking the gelatin in cold water. Cut the passion fruit in half and scoop out the pulp. Mix with the juice. In a small pot over medium heat heat a few tablespoons of the juice mixture. Don't let it boil. Add the gelatin and stir until dissolved. Mix with the remaining juice and let cool for a bit. Spoon evenly on the cheesecakes and put in the fridge until set, for about 2 hours.

Roast the shredded coconut in a pan and press on the sides of each cheesecake.

Enjoy and Guten Appetit!

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