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Gruyère AOP Cheesecake with Passion Fruit Chutney

Printable version PDF file

Serves 4


80 min

60 min


Cheescake :

  • 1 pre-cooked pastry tart base
  • 2 cups (250g) ricotta
  • 3.5 oz (100g) Gruyère AOP
  • 2 eggs
  • Parsley, chives

Chutney :

  • 3 fully ripe passion fruit
  • 1/2 cup + 3 Tbsp (150g) brown sugar
  • zest of 1 lemon
  • 1 sweet pepper
  • 2 red onions


Cheesecake :

In a bowl, mix all the ingredients together and season. 

Let the mixture rest for 2 hours.

Preheat the oven to 400°f (200°c).

Spread the filling over the tart base.

Cook for 15 minutes at 400°f (200°c).

Let the cheesecake cool completely before slicing.


Chutney :

Cut the passion fruit into small cubes.

Chop the onion.  

Finely chop the lemon zest and sweet pepper.

Soften the onions in a pan with a little oil.

Add the pepper, passion fruit and sugar.

Cook on a low heat for 45 minutes before adding the lemon zest.

Leave to cool.

Serve the cheesecake with a salad and quenelles of the passion fruit chutney.

Tips and tricks

Consider garnishing the cheesecake with sundried tomatoes.