Christmas cheesecake with passion fruit
If you're on team raisin-free cheesecake, you've come to the right place! Slim Forks They've created a perfect holiday treat using condensed coconut milk and refreshing passion fruit pulp. The sweet flavor of coconut and the crisp pulp create a harmonious composition in this recipe. Be sure to try it at home and delight your loved ones!
Number of servings
10
Preparation time
20 min
Print recipe
INGREDIENTS
Bottom:
- 100 g cocoa shortbread cookies
- 50 g melted butter
Cheese mass:
- Can of Condensed Coconut Milk 200 ml
- 1 kg of ground cottage cheese
- 4 eggs
- 1 tablespoon of potato flour
- 1 tablespoon of wheat flour
Icing:
- Can Passion fruit pulp 170 g QF Quality Food
- 1 flat tablespoon of gelatin
A METHOD OF PREPARING
1. In a mixer, beat the cheesecake ingredients until just combined.
2. Crush the cookies and knead them with the butter until they form a smooth mass (you can use a food processor: first crush the cookies, then add the butter).
3. Spread the base evenly on the bottom of a round baking tray (26 cm) lined with paper and pour the cheese mixture.
4. Bake in a water bath (on a baking tray with water) for approx. 60 minutes at 170 degrees.
5. Cool the cheesecake.
6. Pour a few tablespoons of water over the gelatin and wait for it to swell. Then, place the bowl with the gelatin in a bowl of hot water until the gelatin is completely dissolved. Pour in the pulp. Pour it over the cake and refrigerate for 30 minutes to set.
