Upside-down cheesecake with passion fruit
A moment in the kitchen, the rest in the fridge—this cheesecake makes itself. Refreshing passion fruit guarantees a dessert like at a café! Thank you for the recipe. delicious frames.
Number of servings
8
Sharpness level
MILD
Preparation time
25 min + cooling time
Difficulty level
EASY
INGREDIENTS
- 170 gr QF Quality Food passion fruit pulp
- 200 ml Kara coconut cream
- 25 biscuits
- 110 g melted butter
- 500 g cream cheese
- 100 g white chocolate
A METHOD OF PREPARING
- Grind the biscuits into a fine powder and mix with melted butter. Spread the mixture over the bottom and sides of an 18 cm springform pan, pressing down firmly. Refrigerate until firm.
- In a large bowl, combine the cream cheese and melted white chocolate. Add the whipped coconut cream and gently fold with a spatula until combined.
- Pour half of the cheese mixture onto the cooled biscuit base and smooth out.
- Pour the passion fruit puree over the mixture, then cover with the remaining cheesecake mixture. Tap the cake pan lightly on the counter to even out the surface and remove any air bubbles.
- Place the cheesecake in the fridge for at least 8 hours, preferably overnight.
- Once cooled, remove the cheesecake from the refrigerator, gently invert it onto a plate, and remove the springform pan rim. Eat with a spoon.
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