This cheesecake is a bright and refreshing dessert for passion fruit lovers.
Prep Time20mins
Cooling Time2hrs
Total Time2hrs20mins
Course: Dessert
Cuisine: American
Servings: 8people
Ingredients
Base
70gbiscuitsmarie
30gbuttermelted
Passion fruit Sauce
4passion fruitspulp
40gsugardepends on the sweetness
1 ½tbspgelatine
Filling
150gcream cheese
200mlheavy cream
120gwhite chocolate
Instructions
Grind the biscuits into crumbs, add the melted butter and combine well. Pour this mixture into a greased 6-inch springform cake tin, and press down firmly. Place in the fridge for 30 minutes.
In a pan add the passionfruit pulp, sugar, and 50 ml water boil for 3-4 minutes on medium flame. Strain and divide the juice into two and keep it aside, save a few passionfruit seeds for the decoration.
Double boil the white chocolate with 100 ml of heavy cream until it completely melts.
In a bowl beat the cream cheese for a minute, add the other half of the heavy cream, and beat until it thickens. Now add the cooled white chocolate mixture and give it a mix.
Add 1 tbsp of gelatine in one portion of the passionfruit juice and microwave for 10 seconds and add it to the cream mixture, and gently fold together. Pour the cream over the biscuit base. cover with cling film and allow to set for 1-2 hours.
In the remaining juice add 50ml of hot water, ½ tbsp of gelatine, and sugar (if needed) add the seeds and gently pour over the cream. Chill the dessert well before serving.