Passion fruit cheesecake is a delectable dessert that combines the creamy richness of conventional cheesecake with the colourful and tangy flavors of passion fruit. It’s a pleasing treat that captivates the flavor buds with its particular combination of sweet and tart, making it a fave amongst dessert fanatics.
Perfect Fusion of Flavors
Passion fruit cheesecake beautifully marries the easy, creamy texture of cheesecake with the formidable and zesty flavor of ardour fruit. This harmonious blend creates a dessert it truly is not only visually attractive but additionally extraordinarily pleasurable to the palate. The sweetness of the cheesecake base balances the tangy and tropical notes of passion fruit, ensuing in a dessert it is genuinely impossible to resist.
INGREDIENTS:
For the filling:
450 gr of firm cream cheese
500 ml of milk cream
250 gr of seedless passion fruit pulp
400 grams of condensed milk
15 gr of unflavored gelatin
100 ml of water
For the base:
250 gr of vanilla cookies
150 grams of butter
For the gelatin:
150 gr of passion fruit pulp with seeds
150 ml of water
100 grams of sugar
15 gr of unflavored gelatin
75 ml of water
passion fruit cheesecake
PREPARATION:
1. Process the cookies. Add the melted butter.
2. Form the bottom in a removable mold or a 20 cm ring.
3. Boil the passion fruit pulp. If it has seeds, combination it a little and stress it.
Four. In a bowl, beat the cream cheese at room temperature and the condensed milk.
Five. Add the hydrated and melted gelatin within the microwave.
6. Beat the cream at half a factor and integrate into the practise with a spatula.
7. Pour the filling on the base.
Eight. Take to the freezer 1 to two hours.
For the coverage:
1. Place the ardour fruit pulp, sugar and water in a pot.
2. Cook until the sugar dissolves.
Three. With a fork, remove the large pieces of pulp. Integrate the hydrated and melted gelatin.
4. Place on the cake and freeze till the gelatin takes shape.
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