Passion Fruit Cheesecake
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Ingredients:
For the filling:
* 250 gr. firm cream cheese at room temperature
* 300 ml. cold cream
* 150 gr. passion fruit pulp without seeds
* 250 gr. condensed milk
* 7gr gr. unflavored gelatin
* 50 ml. of water
For the base:
* 200 gr. vanilla cookies
* 100 gr. lard / butter
For the gelatin:
* 100 gr. passion fruit pulp with seeds
* 100 ml. of water
* 75 gr. of sugar
* 7 gr. unflavored gelatin
* 50 ml. of water
Process:
1. Process the cookies, add the melted butter and mix until well integrated.
2. Line the base of a 20 cm removable mold with parchment / greaseproof paper. Add the cookies, press well with your hand and put in the refrigerator for 20 min or while we prepare the cheesecake cream.
3. If you use fresh or frozen passion fruit, blend the pulp for a few minutes and strain it to remove the seeds.
4. In a bowl, beat the cream cheese at room temperature and the condensed milk. (You can use an electric mixer)
5. Hydrate the gelatin and melt it in the microwave for about 20 seconds.
6. Beat the cold cream to medium point and integrate with the preparation with a spatula.
7. Place a few tablespoons of the cream in the pre-hydrated gelatin, melted but NOT hot, mix to equalize the densities and add it to the cream and integrate everything very well.
8. Pour the filling over the base and put in the freezer for 1 or 2 hours.
For coverage:
1. Place the passion fruit pulp, the sugar and the water in a pot.
2. Cook until the sugar dissolves.
3. Integrate the hydrated and melted gelatin. Mix and cool before adding it to the cake.
4. Place on the cream and chill for 1 hour or until the gelatin takes shape.
The recipe can be duplicated using a round mold of 30cm diameter with 6cm high or a rectangular mold of 35cm X 20cm with 6cm high
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