Passion fruit jelly cheesecake

Name: Passion fruit jelly cheesecake
Ingredients: 330 g digestive biscuits; 115 g butter; 450 g cream cheese; 100 g powdered sugar; 20 g powdered sugar for adjusting; 250 ml whipping cream; 125 ml passion fruit juice; 15 g gelatin; 75 ml cold water; 50 ml milk; 250 ml passion fruit juice; 140 g sugar; 5 g gelatin; 25 ml cold water; 1 passion fruit; 30 g chocolate

Dessert - Passion fruit jelly cheesecake by Crina I. - Recipia

Passion fruit jelly cheesecake has a biscuit crust, a chilled cream filling and a tart layer of jelly. The filling stays dense once chilled, and the seeds show through the glossy jelly on top. I cut it into thin slices and serve it after it has sat on the plate for a few minutes. Preparation: 25 minutes. Cooking: 7 minutes. Rest: 8 hours. Total time: 8 hours and 32 minutes. Servings: 12. Approximately 480 kcal and 6 g protein per serving.

Ingredients

For the crust

330 g digestive biscuits
115 g butter

For the filling

450 g cream cheese
100 g powdered sugar
20 g powdered sugar for adjusting
250 ml whipping cream
125 ml passion fruit juice
15 g gelatin
75 ml cold water
50 ml milk

For the jelly

250 ml passion fruit juice
140 g sugar
5 g gelatin
25 ml cold water
1 passion fruit

For decoration

30 g chocolate

Preparation

1. Crush the digestive biscuits in a food processor. Melt the butter, mix it with the biscuits and press the mixture into a 23 cm round tin until you have an even crust. 2. Beat the cream cheese on low speed. Gradually add the powdered sugar, then the whipping cream and 125 ml passion fruit juice. Taste the filling; if it’s too tart, add some of the powdered sugar set aside for adjusting. 3. Bloom 15 g gelatin in 75 ml cold water for 10 minutes. Put the milk in a small saucepan and heat it for 2 minutes, until lukewarm, without letting it boil. 4. Dissolve the bloomed gelatin in the lukewarm milk, stirring well. Pour the mixture into the cream cheese filling and beat until smooth. 5. Spread the filling over the crust and refrigerate the cheesecake for at least 6 hours or overnight. 6. Bloom 5 g gelatin in 25 ml cold water for 10 minutes. Heat 250 ml passion fruit juice with 140 g sugar in a small saucepan for 3 minutes, until the sugar dissolves. Remove the pan from the heat, add the seeds from one passion fruit and the bloomed gelatin, then stir until dissolved. 7. Pour the lukewarm jelly over the chilled filling and refrigerate the dessert for at least 2 hours. Melt the chocolate in a double boiler for 2 minutes, until fluid, then decorate the dessert with it and a few of the reserved seeds.

Notes

Serve a slice with black coffee, without any sauces over the jelly. For a gluten-free version, use 330 g certified gluten-free digestive biscuits; the filling contains dairy. In a smaller 23 cm tin, the layers will be taller, and the middle may need more time to chill than the six-hour minimum. Bottled juice varies in sweetness; if it is already sweetened, use 130 g sugar for the jelly. The slices come out cleaner if you heat the knife and wipe it between cuts. The dessert keeps covered in the refrigerator for up to 3 days. I filed it under Costa Rica, since maracuya is native to the region.

Frequently asked questions

Can I use passion fruit pulp instead of juice?

Yes. Strain it and measure 125 ml for the filling and 250 ml for the jelly, then set the seeds aside separately for decoration.

Why is the filling still soft?

The gelatin may not have dissolved completely, or the filling may not have chilled long enough. If it still wobbles a lot after 6 hours, leave it for another 2 hours before pouring on the jelly.

What should I do if the filling is too tart?

Add 10 g powdered sugar, beat and taste again. You can repeat this until it tastes the way you want.

How do I cut clean slices?

Run the knife under hot water for 10 seconds and wipe it before each cut.