Christmas Cheesecake with Passion Fruit Christmas Cheesecake
If you're on the raisin-free cheesecake team, you've come to the right place. Slim Forks She's created a perfect holiday treat using condensed coconut milk and refreshing passion fruit pulp. The sweet coconut flavor and crisp passion fruit blend perfectly in this recipe. Be sure to try it at home.
Number of servings
10
Sharpness level
MILD
Preparation time
20 min
Difficulty level
EASY
INGREDIENTS
Bottom:
- 100 g cocoa shortbread cookies
- 50 g melted butter
Cheese mass:
- Can Condensed coconut milk 200 ml QF Quality Food
- 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.
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