Raspberry Granadilla Cheesecake Tart

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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: one 8” Tart
Crust
130g graham crackers
60g (¼ cup + ½ tsp.) butter, melted
Bake 350F 8 minutes.
Cheesecake Filling
170g (¾ cup) cream cheese, softened
50g (¼ cup) sugar
1 large egg
1 vanilla bean
5g (2 tsp.) cornstarch
50g (3⅓ tbsp.) plain yogurt
20g (1⅓ tbsp.) whipping cream
Bake 300F 30-40 minutes.
Cool to room temp, then cool in the fridge until cold.
Granadilla Topping
80g (⅓ cup) granadilla fruit
60g (¼ cup) water
25g (2 tbsp.) sugar
5g (2 tsp.) cornstarch
15g (1 tbsp.) water
Raspberry Cream
150g (½ cup + 2 tbsp.) whipping cream
3g (½ tsp.) vanilla extract
7g (1⅔ tbsp.) freeze dried raspberry powder
20g (2⅔ tbsp.) icing sugar
Garnish:
thyme
passionfruit jelly

[@BloodyMoffin]

I just found out your channel a few hours ago and I'm in love with your videos

[@thesugarhideout]

Thank you, that means a lot!

[@couldbecooking]

This cake looks gorgeous! 😊 Have a wonderful weekend! 😊

[@thesugarhideout]

Apologies for the late reply, but thank you very much!

[@annchovy6]

In my country we have a fruit named granadillo which I think is what you have here. Never thought I’d see it in a dessert! You always have some different ideas!

[@thesugarhideout]

Apologies for the late reply, but thank you! It's always fun experimenting with ingredients :)