Cheesecake, Mousse, Ginger Crumbs and Passionfruit

Callum Hann
Cook time 30 minutes
Servings 4


Ginger Crumbs:
150g cold butter, roughly chopped
100g flour
130g soft brown sugar
100g oats
½ tsp salt
½ tsp powdered ginger

Cheesecake Mousse:
200gm vache curd or quark
50ml condensed milk
25ml lemon juice
150ml thickened cream

To Serve:
The pulp of 6 passionfruit
Freeze dried passionfruit (optional)

Cheesecake, Mousse, Ginger Crumbs and Passionfruit


Preheat oven to 190C. In a food processor, blend butter and flour until it resembles breadcrumbs. Alternatively, rub butter and flour together with your fingers. Mix all other ingredients with the butter and flour.

Spread mixture onto a baking tray and bake for 10 minutes or until golden. Break up with tongs and return to the oven for another 2-5 minutes or until evenly golden. Allow to cool.

Beat the curd, condensed milk, and lemon juice with an electric stand mixer or electric beaters until combined.

In a separate bowl, whip the cream to firm peaks. Fold cream into curd mixture. Transfer mixture to a piping bag.

To serve, distribute crumbs between four small glasses. Pipe ¼ of the mousse into each glass, then top evenly with passionfruit pulp and freeze dried passionfruit if using.