A fresh, light cheesecake with passion fruit, vanilla and champagne – inspired by the lovely cocktail of the same name, the Pornstar Martini.
This festive passion fruit cheesecake is just the thing to serve to guests – for a birthday, as a New Year’s Eve cake or as an Easter cake.
The Pornstar Martini cheesecake is built in two layers: the orange layer contains fresh passion fruit juice, Passoã, vodka and vanilla, and the white layer on top contains the champagne.
The white layer represents the “champagne shot” and the orange layer represents the drink itself.
You will find my recipe for the Pornstar Martini cocktail here.
Pornstar Martini cheesecake
A recipe for cheesecake with passion fruit and champagne, inspired by the Pornstar Martini cocktail.
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Ingredients
Biscuit base
- 200 g digestive biscuits
- 60 g almonds (optional)
- 100 g butter
Passion fruit cheesecake – the orange layer
- 150 g full-fat cream cheese
- 150 ml whipping cream (38% fat)
- 100 g Greek yoghurt
- 1 vanilla pod, seeds scraped out
- 100 ml fresh passion fruit juice – from about 8-10 passion fruits
- 50 ml Passoã (passion fruit liqueur)
- 50 ml vodka
- 1/2 lime, juice only
- 75 g icing sugar
- 5 leaves gelatine
- Orange gel food colouring – I use the one from Dr. Oetker
Champagne cheesecake – the white layer
- 50 g full-fat cream cheese
- 50 g Greek yoghurt
- 100 ml whipping cream (38% fat)
- 35 g icing sugar
- 50 ml demi-sec champagne
- 1 1/2 leaves gelatine
You will also need
- Cake ring or springform tin, about 18-20 cm
- Acetate cake collar (cake acetate strip)
- Decoration – e.g. physalis (cape gooseberries), white chocolate balls or similar
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Method
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits and almonds to fine crumbs, and stir them into the melted butter.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If you are using a cake ring, stand it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it down firmly so the whole base is covered. Chill in the fridge while you make the other elements.
Passion fruit cheesecake – the orange layer
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks – take care not to over-whip it.
- Stir the cream cheese, Greek yoghurt and vanilla seeds together, then add the icing sugar.You can whisk it with a balloon whisk or hand mixer if you like, to make sure the mixture is free of lumps.
- Halve the passion fruits and scrape out the pulp. Tip it into a fine-mesh sieve and press the juice through with the back of a spoon. You need 100 ml freshly pressed juice without seeds.
- Stir the passion fruit juice, lime juice, vodka and Passoã into the cream cheese mixture.
- Melt the soaked gelatine in a small saucepan over the very lowest heat – it only takes a few seconds, so keep an eye on it. Don’t squeeze the gelatine out too thoroughly before melting – the little water that clings to it makes the melting easier to control. Otherwise, add 1 tbsp water if needed.Take the pan off the heat as soon as the gelatine has melted.
- Stir a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine, and keep stirring until it is free of lumps and has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, stir in another spoonful.*Cooling the gelatine this way ensures it doesn’t set into lumps when it is folded into the rest of the cream cheese mixture.
- Fold the gelatine mixture into the cream cheese mixture and stir well.
- Finally, fold in the whipped cream, and add liquid or gel food colouring until you reach the shade you want.
- Pour the cream cheese mixture over the biscuit base, spreading it with a spoon if needed. Tap the tin gently on the worktop to knock out any air bubbles and fill the tin right to the edges.
- Return the cake to the fridge and let it set for a couple of hours, or until the surface is firm enough to take the next layer of cream cheese mixture.
Champagne cheesecake – the white layer
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks – take care not to over-whip it.
- Stir the cream cheese and Greek yoghurt together, then add the icing sugar.You can whisk it with a balloon whisk or hand mixer if you like, to make sure the mixture is free of lumps.
- Stir in the champagne, then fold the whipped cream into the cream cheese mixture. Do this gently so you keep as much air in the mixture as possible.
- Melt the soaked gelatine in a small saucepan over the very lowest heat – it only takes a few seconds, so keep an eye on it. Don’t squeeze the gelatine out too thoroughly before melting – the little water that clings to it makes the melting easier to control. Otherwise, add 1 tbsp water if needed.Take the pan off the heat as soon as the gelatine has melted.
- Stir a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine, and keep stirring until it is free of lumps and has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, stir in another spoonful.*Cooling the gelatine this way ensures it doesn’t set into lumps when it is folded into the rest of the cream cheese mixture.
- Fold the gelatine mixture into the cream cheese mixture and stir well.
- Pour the cream cheese mixture over the cheesecake, spreading it with a spoon if needed. Tap the tin gently on the worktop to knock out any air bubbles and fill the tin right to the edges.
- Return the cake to the fridge and let it set for at least 3 hours, or preferably overnight.
Pornstar Martini cheesecake
- Before serving, release the cake from the cake ring and acetate, and decorate as you like.
- I topped this one with physalis, cream-coloured chocolate balls from Special Moments and a few orange dried flowers.
Nutrition
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Hej.
Ser lækker ud. Nu ved jeg godt der ikke er ret meget alkohol i, men kan den mon gå an til børn alligevel?
Hej Signe
Uhhh det må være op til den enkelte at vurdere – også børnenes alder taget i betragtning 🙂
Alternativt kan du koge alkoholen, så vil det meste fordampe. Brug en smule mere, da det jo koger lidt ind, så du sikre mængderne passer 🙂
Warm wishes, Dianna
Jeg har lavet denne kage et par gange nu, og den er altid et hit blandt gæsterne!
Jeg undre mig dog altid over, at lime og vanilje er angivet i ingredienslisten, men ikke i selve opskriften. Er det bare mig, som læser helt forkert eller er der en lille fejl i opskriften 🙂
Hej Pernille
Hvor er det dejligt ay høre – tak 🙂
Ej ja, det er en forglemmelse, det er skrevet i fremgangsmåden nu. Dejligt du skrev det, tak 🙂
Warm wishes, Dianna
Det bliver en flot kage, men min blev kedelig og fad i smagen. Måske var der ikke så meget smag i passionsfrugterne jeg brugte, men hvis jeg skulle lave den en anden gang, så ville jeg bruge dobbelt mængde passionsfrugtjuice.
Hej Lisbeth
Sikken en skam, det kan godt være passionsfrugterne har været kedelig 🙂
Husk hvis du bruger mere passionsfrugt saft, at så skal mængden af husblas også øges en smule 🙂
Du kan også toppe den med en lag passionsfrugt gelé 🙂
Dbh Dianna
Hej Dianna. Jeg har lavet denne super skønne kage. Den blev virkelig god. Men da kagen har stået natten over på køl, løber der klar væske fra bunden. Kan du forklare mig om jeg gør noget forkert.? Har fulgt opskriften til punkt og prikke.
Mvh Hanne
Hej Hanne
Ihhh hvor dejligt at høre – tusind tak:)
Uhhh det har jeg ikke prøvet før – kan det have været lidt kondens?
Warm wishes, Dianna
Jeg tror aldrig jeg har lavet en cheese cake før – måske lidt overmodig at lægge ud med den til nyår og køkkenet lignede ragnarok bagefter. Jeg ved ikke om det er muligt – men måske kan du sætte en markering på sværhedsgraden af nogle af retterne. Jeg lavede den til nytårsmenu, men synes at den fine smag af champagne og passionsfrugt ikke kom til sin rette som dessert efter en hovedret af stærke smage fra kød og rødvin. Faktisk kunne jeg smage flere af de fine smagsnuancer dagen efter og synes den stå mere alene f.eks. til et kagebord end som afslutningen på et stort måltid.
Hej Elisabeth
Det med at sætte sværhedsgrad på tænker jeg er svært for mig at vurdere. Jeg har lavet mange cheesecakes, og kan lave dem lynhurtigt og synes det er nemt. Men det betyder jo ikke at alle andre synes det er ligeså nemt.
En skam, at du ikke synes smagen var der efter middagen, men trods alt dejligt den smagte dig dagen efter 🙂
Warm wishes, Dianna
Hejsa
Har du et forslag til substitution af champagnen med noget andet?
Mvh Lisbeth
Hej Lisbeth
Du kan sagtens erstatte med f.eks. hvidvin – og ellers erstat blot med lidt ekstra fløde og evt. en smule citronsaft for lidt syre 🙂
Warm wishes, Dianna