Barbadine Cheesecake on a Nutmeg Crust

Cheesecake was the first dessert I had ever desired to make and the idea of including local, exotic fruits was something that sprouted when I was much older. I can still remember the recipe for lemon cheesecake in a local newspaper when I was 11 years old. It seemed like the easiest cake to make with minimal ingredients. Sixteen years later, I finally made my first cheesecake, which of course was a delicious success. 

Now that my vocabulary in taste has diversified, the food adventures have taken flight.

I have embarked on a passionate expedition to learn how textures and flavours can be developed to further enhance the experience of luxuriating in the taste of a well-crafted dessert.

Velvety smooth barbadine cheesecake on a nutmeg spiced cookie crust, served with a dollop of whipped cream and a toasted pistachio and smoked sea salt caramel brittle. Can you say that in one breath? Lol

Barbadine Cheesecake on a Nutmeg Crust.

Savvy?
The Giant Granadilla or Barbadine plant produces the largest fruit in any species within the genus Passiflora. It is one of the exotic fruits native to Trinidad and has a lingering ambrosial aroma.

The Giant Granadilla or Barbadine

The fleshy pulp is blended together with sweetened milk and warm spices to create a delightful beverage and ice cream. The leaves are steeped as a tea and is believed to assist in the regulation of blood pressure and those who suffer from diabetes.