Passion fruit and cheesecake, easy no bake recipe

Last Updated on November 12, 2024

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Total: 40 min Diners: 8

I’m sick to death of the typical baked cheesecake with a melty, coulant-like topping. Either we lack creativity and pastry ambition, or it’s that customers are content to find those cakes everywhere. Maybe both are correct. But the reality is that a cheesecake can be made in a thousand different ways and you don’t always need the oven to make it.

The days of cheesecake made with curd envelopes or gelatin are long gone, and we have not yet managed to popularize the very soft Japanese cheesecake (a sponge), nor have we managed to prepare a remarkable NY Cheesecake of those denser in appearance, but that can be equally juicy inside.

This time we are going to go almost to a cheesecake mousse in which we include the touch of passion fruit, which will give an aromatic point while acid to the whole really delicious. For me, the key is always texture. Maybe that’s why my favorite lately is the white chocolate cheesecake, baked, because the chocolate gives a totally superior texture to the whole; and that touch of vanilla…

Today’s is a cheesecake totally made cold, which does not pass through the oven, but it is very creamy. It’s all a matter of measurements. To the neutral cream cheese I add a bit of payoyo cream cheese, to give it flavor power, and also whipped cream and a bit of passion fruit juice textured with gelatin, which will also help us to hold the total mixture of the cake getting it consistent but fluffy.

Below a layer of toasted biscuit mixed with saltine crackers, one of those snack cookies, which give it a curious point of salt and, above, a final layer of passion fruit juice and chia seeds, with a touch of orange, also gelatinized. The freezer, for this cake, will be your best ally.

How to make passion fruit and cheesecake

Clara Villalón passion fruit and cheesecake

Ingredients

For the base

Toasted cookies, 70 g Salty cookies, 30 g Butter, 85 g Sugar, 20 g

For the filling

. Jelly leaves, 2 pcs Passion fruit and chia juice, 60 ml Cream cheese, 500 g Payoyo cream cheese, 100 g Whipping cream 35% fat, 300 g Icing sugar, 180 g Fresh cream (sour cream), 60 g

For the top layer

.For the top layer

Orange juice, 50 ml Passion fruit and chia juice, 100 ml Gelatine leaves, 4 pcs

Step 1

First is the base. To do this you will have to crush very well in a glass beater the cookies of the two types. Then mix them with the melted butter – I do it in the microwave, little by little and covered because it explodes if we overdo it – and the sugar. Put a baking paper on the base of the mold and it is always advisable to grease the sides with a little butter or non-stick spray. Flatten the cookie well all over the base, with the back of a spoon, slightly raising the edges. Freeze for at least one hour.

Step 2

For the filling, mix the cream cheese with the payoyo cheese, sour cream and powdered sugar on one side. On the other hand, bring the passion fruit and chia juice to a boil and, when it comes to a boil, turn off the heat and dissolve the gelatin sheets previously soaked for 10 minutes in very cold water. Leave to cool for 15 minutes at room temperature.

Step 3

Whip the cream, which must be very cold (it is recommended that the bowl is also very cold), with a whisk until it is very firm. Be careful because if you overdo it, it will become butter and you will have to start the process again.

Step 4

Mix the passion fruit liquid with the cheese creams very well and, finally, add the whipped cream with wrapping movements, so that it loses as little air as possible. Fill the mold with the cheese mixture and place in the freezer for at least six hours.

Step 5

Do the same process for the top layer with the passion fruit and chia juice and the orange juice. When it comes to a boil, turn off the heat and add the gelatin sheets previously soaked in cold water for 10 minutes. Let it cool and when it is no longer very hot, cover the cake with it. I always recommend unmolding the cake well to see that it separates everywhere, then close the mold again and put the top layer. Leave in the refrigerator for at least 6 hours before serving.