Passion Fruit Cheesecake Recipes

How is it prepared ?

Place the 20cm round cake pouch that does not stick to the bowl to leave excess in the side. Put the biscuits in a bowl and powder them with a blender. Add butter. Mix well. Transfer the mixture to the container. Apply pressure on the mixture by spreading it well on the floor and sides of the cabinet. Cover the container with a stretch film and stand in the fridge for 30 minutes. Heat the oven to 160 degrees Celsius. Mix the labne cheese, sugar and lime peel rendes with a blender in a large bowl. Add lime water and flour. Mix well. Add the ointments one by one and mix thoroughly each time. Pour the cheese mixture over the biscuit mix. Put it in the oven. Cook for 1 hour 10 minutes. Turn off the oven and wait in the oven for about 2 hours until the lid is cold. Keep the container in the fridge overnight. Mix corn starch and water in a small bowl and take it to the cooking pot. Add passionfruit and powdered sugar. Bake in medium heat for 2-3 minutes. Stand at room temperature. Pour the mixture over the cheesecake. Keep it in the fridge. Bon Appetit.

Materials

170 gr Passion Fruit Extract
1 egg
250 gr bust
125 gr melted salt-free butter
2 pieces of 250 gr labelle cheese, at room temperature
155 gr (3/4 cup) of powdered sugar
2 teaspoons cooked lemon rind thinner
2 tablespoons fresh Verita Lime juice
2 tablespoons flour
5 eggs
125 ml (1/2 cup) fluid cream
1 tablespoon corn starch
80 ml (1/3 cup) water
55 gr (1/4 cup) of powdered sugar (for sauce)