Easy Passionfruit Cheesecake
quick and refreshing
Ingredientes
Cookie Layer
- 250 g shortcake cookies
- 70 g unsalted butter
Cheesecake Layer
- 450 g cream cheese
- 50 g powdered sugar
- 1 tsp vanilla essence
- 1 tsp table salt
- 200 g white chocolate
- 200 g passionfruit pulp (seedless)
- 200 ml heavy cream
Passionfruit Curd
- 5 egg yolks
- 200 ml passionfruit pulp (with seeds)
- 100 g yellow sugar
- 1 tsp vanilla essence
- 120 g unsalted butter
Preparação
Cookie Layer
- In a food processor, crush the cookies to a powder.
- Melt the butter in the microwave and pour it into the cookies. Mix with a fork until you have something that resembles wet sand in texture.
- Spread this mixture on the bottom of a springform pan of about 22 cm in diameter, pressing it down with the back of a big spoon. Smoothen the top and store it in the fridge.
Passionfruit Cheesecake Layer
- Melt the white chocolate evenly in the microwave, stirring in 30 second intervals. Let it cool down.
- In the meantime, beat the cream cheese until it is creamy. Add the vanilla, salt, powdered sugar, and beat again.
- Pour in the melted chocolate and the passionfruit pulp. Beat until fully incorporated.
- In another bowl, beat the heavy cream to stiff peaks.
- Carefully fold in the whipped cream into the cream cheese mixture.
- Spread this cream on top of the cookie layer. Freeze for at least 6 hours or until solid.
Passionfruit Curd
- In a pan, mix the egg yolks, sugar, passionfruit pulp and vanilla.
- Bring over medium heat, stirring throughout the process, until the mixture thickens.
- Add the butter and incorporate it in the curd.
- Transfer to a small bowl and cover with cling wrap. Let it cool down fully at room temperature or in the fridge.
- Spread the cold curd evenly on top of the cheesecake. Freeze for at least another hour before serving.