Passion Fruit Cheesecake

Name: Passion Fruit Cheesecake
Prep time: PTM
Yield: 8
Ingredients: Whole wheat cookies 8.8 oz; Butter melted 1 cup; Cream cheese 2.2 lbs; Lime peel 1; Whole milk 0.8 cup; Gelatin in sheets 0.4 oz; Powdered sugar 1 cup; Passion fruit puree 0.8 cup; Mango puree ½ cup; Sugar 4 tbsp; Lime juice 2 tbsp; Gelatin in sheets 0.4 oz; Passion fruit 1

Difficulty: Easy
Serving: 8 persone
Cost: Average

PRESENTATION

Recipe by
Frau Knam

Tired of the usual cheesecake? Try the passion fruit cheesecake, an exotic-flavored dessert created for us by Frau Knam. Its fresh and fruity taste and the mix of textures will make this delight a perfect dessert by the spoonful, ideal for closing a special dinner with a refined touch. Here you will also find the three typical layers that characterize this cake: a base of whole grain cookies, a lime-flavored cream, and for garnish, a mango and passion fruit gelée, aromatic and colorful. Come and discover all the secrets of this recipe!

INGREDIENTS

Ingredients for the base: Whole wheat cookies 8.8 oz (250 g); Butter 1 cup (130 g) - melted

for the cream: Cream cheese 2.2 lbs (500 g); Lime peel 1; Whole milk 0.8 cup (200 g); Gelatin in sheets 0.4 oz (10 g); Powdered sugar 1 cup (120 g)

for the gelée: Passion fruit 0.8 cup (200 g) - puree; Mango ½ cup (100 g) - puree; Sugar 4 tbsp (50 g); Lime juice 2 tbsp (30 ml); Gelatin in sheets 0.4 oz (10 g)

for decorating: Passion fruit 1

Preparation

How to prepare Passion Fruit Cheesecake

To prepare the passion fruit cheesecake, pour the cookies into the food processor 1 and blend finely 2. Pour the mixture into a bowl and add the melted butter 3.

Mix to combine 4. Pour the mixture into a ring of 9.5 inches in diameter placed on a serving plate 5, press well with the back of a spoon to distribute and compact the base 6. Place in the fridge for 30 minutes.

Prepare the cream: soak the gelatin in cold water for 10 minutes 7. In a bowl, pour the cream cheese and flavor with the lime zest 8. In a saucepan, heat the milk 9.

Dissolve the softened gelatin inside 10 and add the sugar 11, mix to combine 12.

Pour the mixture into the bowl 13 and mix 14. Take the base from the fridge and fill the ring with the cream 15.

Place the base in the freezer for two hours 16. Prepare the gelée: soak the gelatin in cold water for 10 minutes 17. In a saucepan, pour the mango puree 18.

Flavor with the sugar 19 and lime juice 20. Heat the mixture and incorporate the squeezed gelatin 21.

Mix to combine 22, once the gelatin is dissolved, pour the passion fruit puree 23 and mix 24.

Strain the gelée through a sieve to remove any lumps 25. Pour the gelée onto the set base 26 and place in the freezer for 20 minutes to cool. Serve the passion fruit cheesecake garnished with half a fruit 27.

How to store

The passion fruit cheesecake can be stored in the refrigerator for up to 2-3 days. It can be frozen, possibly already portioned, so you can defrost slices as needed.