Bring Neil Perry to your home with this incredible dessert recipe, the Banana and Passionfruit Cheesecake.
Every true Australian food lover knows of Neil Perry. Opening his first restaurant (Blue Water Grill) in Bondi back in 1986, since then he’s mastered Australia’s food and drink scene with some of our favourite restaurants and bars.
But now, Rockpool Bar & Grill’s Neil Perry has kindly shared with us a recipe that is sure to win over your tastebuds. It’s the Banana and Passionfruit Cheesecake Recipe. Easy to make and deliciously addictive, just bake and repeat!
For the Cake:
450g very ripe bananas, peeled
300g castor sugar
10mL fresh lemon juice
330g eggs, lightly beaten
750g cream cheese, chopped
200g sour cream
For the Base:
250g granita biscuits, finely crushed
90g unsalted butter, melted
For the Topping:
400g sour cream
15g castor sugar
1/4 tsp vanilla essence
For the Drizzle:
Pulp of 4 – 5 passionfruits
50mL sugar syrup
1. Preheat the oven to 190c (170 fan-forced). In a bowl, combine the biscuit crumbs with the butter and mix well. Then, use a flat-bottomed glass to press mixture evenly over base and sides of a lightly greased 24cm springform tin (mixture should come about two-thirds of the way up the side of the tin and be 5mm thick only).
2. Using a folded tissue, press the crumb firmly to remove any excess butter. Refrigerate for 30 minutes or until firm.
3. Next, in a food processor, mix the bananas, sugar and lemon juice until combined. Then, add a third of the eggs, process until just combined. Add a third of the cream cheese and process again. Repeat this, alternating with eggs and cream cheese until they are all added. Add the sour cream and process until smooth.
4. As for the topping, whisk the ingredients together in a bowl until smooth.
5. Using the refrigerated base, gently pour filling into crumb crust (it should come to the very top of the crust). Tap the tin gently on the bench to remove any air bubbles.
6. Bake for about 45 minutes or until just firm. The cheesecake will be a little “wobbly” in the centre, but it will firm as it cools. Do not overcook it. Stand for five minutes at room temperature.
7. Once cooled slightly, pour over the topping mixture. Use a spatula to help spread the topping evenly. Then, return the cheesecake to the oven for a five more minutes. Remove, then stand at room temperature for 10 minutes.
8. Gently release the cheesecake from the tin by running a small knife around the inside. Return the cheesecake to the fridge until it is cold and firm.
9. To serve, combine the passionfruit and sugar syrup in a bowl. Drizzle the mixture on the top and enjoy immediately!
For other restaurant recipes, try making Sydney’s Bopp & Tone’s Smoky Paprika Grilled Spatchcock. Or go vegetarian with Mebourne’s Babu Ji Homemade Egg Biryani Recipe.