Following on from my rainbow cake, I used the same recipe and made some cupcakes, plain vanilla ones iced with chocolate fudge frosting. 

I made a New York Baked Cheesecake to go with my rainbow cake.  This recipe is not a modern day quickfix cheesecake but well worth the extra time and effort taken to make it, it is a divine cheesecake to make.

Ingredients

Pastry:

70g (1/2 cup) Self-raising Flour
140g (1 cup) Flour
50g (1/4 cup) Caster Sugar
5ml (1 teaspoon) Lemon rind, grated (optional)
80g Butter
1 Egg (large)

Filling:

750g (3 tubs) Cream cheese, softened
210g (1 cup) Caster Sugar
35g (1/4 cup) Flour
4 Eggs
170ml (2/3 cup) Cream

Topping:

15ml (1 tablespoon) Caster Sugar
15ml (1 tablespoon) Cornflour
1 time Granadilla Pulp (passion fruit pulp)

Methods:

Pastry -

1. Process the flours, sugar, lemon rind (if using) and butter for about 30 seconds or until crumbly (if mixing my hand).
2. Add the egg and mix till the mixture comes together.  Knead gentle on a floured surface, wrap in cling-film and refrigerate for 20 minutes or till firm.
3. Preheat your oven to 210ºC. 
4. Roll out the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23cm round springform cake tin.
5. Ease into tin and cut edges.  Line pastry with baking paper cut to size.
6. Bake blind for about 10 minutes (see milk tart recipe below about baking blind), removed baking paper and beans.  Gentle flatten pastry with the back of a metal spoon and bake for a further 5 minutes.  Remove and let cool completely.

Filling - 

1. Reduce oven temperature to 150ºC.
2. Beat the cream cheese, sugar and flour together till smooth. 
3. Add the eggs, one at a time, beating after each addition.
4. Beat in the cream, pour the filling into the pastry case and bake for 1 hour 25 - 35 mins (depending on your oven) or until almost set.  Cool and then refrigerate.

Topping - 

1. Remove the cheesecake from the tin.
2. Combined the caster sugar and cornflour with two tablespoons of water on the stove.
3. Stir, add two more tablespoons of water and the pulp.  Stir till boiling and thick. 
4. Cool the pulp mixture and then spread on the cake.  Don't let this go cold as you will not be able to spread it on the cheesecake.

I have made this cheesecake before but instead of using Granadilla pulp, I used mango pulp and it was great, the girls loved it.  I would be tempted to try it with strawberry pulp too......

For those of us living in the UK, it is very difficult to find Granadilla pulp but you can order it through Amazon (this is where I get mine from)

http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_12?url=search-alias%3Daps&field-keywords=granadilla+pulp&sprefix=granadilla+p%2Caps%2C0