Passion fruit cheesecake


I think mostly everyone likes cheesecake. Hot,cold,creamy,fresh,fruity or rich..there’s a version for just about anyone.

This one was a true act of improvisation. Normally I like a baked cheesecake, but I wanted something impressive,sweet,creamy and I made this cold style version out of all the stuff I had home. It was really nice and simple (delicious too obviously) so I decided to share it here with you.

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For 3 cheesecakes you will need:

200g of cream cheese

50ml of double whisking cream

6 passion fruit (3 for jelly topping, 3 for serving decoration)

Vanilla sugar or vanilla extract

Sugar to taste

2-3 tsp of powder gelatine (or whatever other type you like to use)

2-3 tbsp of butter

Graham crackers for the bottom

Lemon juice

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  • My gelatine needs soaking,so I soaked it in a tiny bit of water before melting it.
  • I scooped out 3 passion fruit into a small pan,added lemon juice and sugar and brought up to a boil.I then added 1 tsp of soaked gelatine powder,turned the gas off and mixed it through until well combined and melted.I set the mixture aside to cool down.
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  • In the meantime I melted the butter , placed my graham crackers (about 4-5 per person) in a food processor and blitzed them with the warm butter until fine crumbs.
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  • I use metal rings for my cheesecake but I also made one in a tea cup, just to show you that you don’t have to have metal rings to make them 😉

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  • The last stage of preparing the cheesecake was mixing (by hand) my cream cheese at room temperature,sugar,vanilla extract and cream.When it was well combined I’ve added the rest of soaked gelatine which I heated up gently in a table spoon of water and let it cool slightly. Mix it very well through the cheese mix and then you’re done!
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  • Now, for the assembly: I placed a portion of the cracker bottom in the rings and in the cup,as seen in the pictures.A portion of the cheese mixture on top , then topped it off with the passion fruit jelly (room temp.)Now all you need to do is put it in the fridge for 1-2hours max and serve it with some fresh passion fruit and you’re done!
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  • And here is the finished product:
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TIP: passion fruit pulp is very seedy and crunchy.I like that and I think it just looks better with the dark specks..You can strain the pulp though and have a clear,yellow jelly instead.



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