Passion Fruit Cheesecake

cook a perfect Cheesecake it is an art, something so wonderful that it not only allows us to share a culinary experience with our friends and family, but also allows us to communicate a small part of the extensive gastronomic culture of Peru in one bite. It admits to delight the palate with an excellent sweet and sour combination, together with a smooth texture and a perfectly striking presentation.

Originally, the Cheesecake or cheesecake, as we know it now, it was an evolution of various modifications over thousands of years, and its endless variations depend on the area you are in. It is said that he was born 4000 years ago on the ancient island of Greece. It was used as a fantastic source of energy, thanks to the incredible cup of calcium that the milk has that prevents the formation of cavities.

It is not known exactly when it became an incredible fusion with passion fruit in Peru, it is only known that thanks to its deep flavor it managed to position itself as a wonderful and unforgettable recipe on Peruvian tables. Similarly, this fruit has important benefits such as the improvement of cardiovascular health and prevention of respiratory diseases.

But for you to see for yourself the wonders of this Peruvian jewel with Greek roots and access its original flavor, smooth and moist, here you have the long-awaited recipe Passion Fruit Cheesecake, described in detail and with rigorous instructions and ideal suggestions so that the journey through its preparation becomes quick and easy.

Passion Fruit Cheesecake Recipe

Ingredients

• Melted butter to grease the pan
• 220 gr of vanilla cookies (1 ½ large packages)
• 8 tablespoons of butter for the base
• ¾ cup passion fruit juice
• 30 g unflavored gelatin powder
• 150 ml of water at room temperature
• 500 ml of milk cream.
• 681 gr of cream cheese (3 packages of approximately 227 gr each)
• 600 gr of condensed milk (approximately 2 large containers)

For the passion fruit topping

• 135 g of white sugar
• 1 tablespoon cornstarch
• 1 tablespoon of water
• 280 gr of passion fruit pulp

utensils and tools

• 26 cm diameter removable mold
• Wooden spoon
• Butter paper
• Food processor
• big bowl
• Film paper
• Knife or torch (to unmold)

Preparation

1. Firstly, prepare the mold for the base with the melted butter; then place the parchment paper. Reserve in a secluded place
2. With the grinder or food processor grind the cookies until it forms a more or less constant sand, then add the melted butter. Knead gently to form a compact mixture
3. This buttery cookie mix will go on the mold previously greased forming a not so thick layer and crushing a little with your fingers to better compact
4. Apart, hydrate the gelatin without flavor in 150 ml of water at room temperature for about 10 to 15 minutes, then melt it on a water bath
5. Immediately, in a large bowl add the cream cheese and beat until you get a spongy and homogeneous texture, add the condensed milk together with the passion fruit juice and stir constantly
6. Separately, medium knit robe the milk cream
7. Going back to the cream cheese mixture, take some and add it to the unflavored gelatin section. Mix until smooth and fully incorporate to main mix
8. As the last step of the filling, gradually add the whipped cream
9. pour into the mold (where the butter cookies are) and cover with plastic wrap to keep the top layer soft. Refrigerate for a minimum of 8 hours.
10. Finally to cover the Cheesecake, bring to medium heat passion fruit pulp with sugar until completely dissolved. Add cornstarch previously diluted in 1 tablespoon of water. stir until you reach the desired point. Book until the 8 hours have passed.
11. Take out the preparation and decorate with coverage.

Tips and recommendations

Un Cheesecake, Like all desserts, it has a regimen of important steps to follow, as well as parameters and instructions that help everything go perfectly.

However, for best results with this recipe, we will shortly provide you with a series of tips that will allow you to reach total success and that, in addition, the flavors and presentation in your dish rise.

• To hydrate and dissolve the gelatin, leave rest for three minutes gelatin and then enter it in the microwave in two periods of 5 seconds each
• Make sure passion fruit that you acquire is in good condition, preferably fresh and well ripe
• If it costs you unmold the cheesecake you can carefully run a knife around the edges or use a torch to loosen the dessert. Also, make sure to do not scratch the mold since for future preparations the mixtures may stick or become impossible to unmold due to the lack of slip
• The cream cheese should preferably be room temperature for better handling
• For coverage of Cheesecake leave the seeds to pulp. This will give you the aesthetic of a large, fresh fruit.
• Let the Cheesecake 8 or more hours refrigerating for better texture and solids
• The cookies for the base can be any type of cookies sweets, taking into account that the protagonist of the dessert must stand out
• If you want a Cheesecake with a taste of much more subtle passion fruit you can choose to cover it with chantilly cream or you can prepare a meringue with a couple of egg whites and sugar instead of the pulp covering. If you prefer your meringue to generate more impact, you can caramelize the surface with a blowtorch.
• In case of opting for a more intense flavor, preserve the pulp cover. But add to the cream cheese preparation a few drops of essence of passion fruit to deepen its flavor
• The ideal for a Cheesecake is to use a traditional round springform pan to facilitate your removal
• The base can be baked if you want a crispier sensation

Nutritional value

As mentioned above, this dessert has a large amount of energy nutrientsIt was not for nothing that the champions of the Olympic Games ate it regularly.

In this sense, it possesses perfect quantities of vitamin A, vitamin B2, vitamin B1 and vitamin C. Plus football.

In turn, passion fruit provides important benefits such as its high content of fiber, potassium, magnesium, phosphorus y antioxidant which, accompanied by its rich flavor, makes it a balanced and delicious dessert.

At this point it is important to mention that each portion of Cheesecake has:

• Carbohydrates: 20 gr.
• Fat:42,20 gr
• Proteins:19.61 gr.
• Dietary fiber: 0 gr
• Cholesterol: 22 mg
• Sodium: 107 mg

Fun facts

Repeatedly, the oddities and odd facts they flood different products, situations and why not, many meals.

This time, we have 5 fun facts about Cheesecake passion fruit that will surprise you and in turn, will inform you about things that you are sure you did not know.

We start like this:

1. Various historians believe that the Cheesecake originated in ancient Greece around the 776 BC
2. This dessert has always been considered a sweet or delicacy. However, this dish has also been served to accompany salads
3. Until the 18th century, the Cheesecake was done with yeast. This ingredient was used since at the time it was the only way to make the bread rise
4. El Cheesecake more expensive it costs U.S. dollar 325 In New York
5. Finally, this delicious little dessert has national day. All the 30 July In the United States and part of South America, the day of the Cheesecake