Coconut cheesecake with passion fruit

Cheese mass:

• 80 ml passion fruit pulp QF
• 500 g of ground cottage cheese for cheesecake
• 80 g white chocolate
• 50 g butter
• 1 egg

Additionally:

• Can organic coconut milk 17-19%  (before using, chill them in the refrigerator for about 2 hours)
• 3-4 tablespoons of passion fruit pulp
• 1 tablespoon of powdered sugar

Cake:

• 200 g wheat flour
• 100 g cold butter
• 30 g powdered sugar
• pinch of salt
• yolk
• 1 tablespoon of Greek yogurt

1. Combine flour, powdered sugar, and salt. Add butter, egg yolk, and yogurt, and knead into a smooth dough.
2. Divide the dough into two parts (approximately 20% and 80%). Line a tart pan (approximately 21 cm in diameter) with the larger part, prick it with a fork, and chill in the refrigerator. Cut out cookies from the smaller part to decorate the cake (e.g., winter snowflakes).
3. Melt the chocolate with the butter in a double boiler. Set aside to cool.
4. Preheat the oven to 180 degrees.
5. Mix the cottage cheese with eggs and passion fruit pulp (you can pass it through a sieve to make it smooth, but you can also add it with the seeds).
6. Add the melted chocolate and butter and mix until thoroughly combined. Spread the mixture over the cake and decorate the top with cookies.
7. Bake the whole thing for about 45-50 minutes at 180 degrees and set aside to cool.
8. Blend the chilled coconut milk briefly to remove lumps. Add the powdered sugar and mix for 5 minutes at maximum speed. Spread the mixture over the cake and decorate with passion fruit pulp.