Passion Jelly Cheesecake

2024-08-15 10:24:27 Baked

Ingredients

(biscuit base) digestive biscuits 80g
(Bake base) butter 50g
(frozen cheese) cream cheese 250g
(frozen cheese) powdered sugar 60g
(frozen cheese) passion fruit juice 110g
(frozen cheese) pure milk 85g
(frozen cheese) gelatin sheets 14g
(frozen cheese) whipping cream 135g
(frozen cheese) powdered sugar 14g
(Mirror) Passion Juice 50g
(mirror) powdered sugar 20g
(mirror) hot water 50g
(Mirror) gelatine sheets 7g
(Decoration) Whipping Cream 30g
(Decoration) Powdered Sugar 3g
(Decoration) Mango A little

Steps

1. Put digestive biscuits in a plastic bag and crush them into small particles with a rolling pin

2. Melt 50 grams of butter over water, pour into the biscuit crumbs and mix well. Pour into a 6-inch removable bottom mold with greased paper on the bottom. Use a small spatula or small spoon to flatten the butter. Crush the biscuits to make them firm and refrigerate them in the oven for 30 minutes

3. Cut the fresh passion fruit, separate the residue and take 100 grams of juice (about 4 large passion fruits)

4. Put softened cream cheese and 60 grams of powdered sugar in a mixing bowl

5. Use an electric mixer to beat at medium speed until completely blended and smooth

6. Add 100 grams of passion fruit juice and continue to beat at medium speed until completely combined

7. Add 50 grams of pure milk and stir with a spatula

8. Soak 14 grams of gelatine sheets in cold water in advance to soften them, heat them over water to melt, then cool to room temperature, add them to the cheese liquid, and stir evenly while pouring

9. Add 14 grams of powdered sugar to 135 grams of whipping cream, and beat with an electric egg beater at medium speed until 8-9 points

10. Add the cheese liquid and stir with a spatula or egg beater until no floating whipping cream can be seen

11. Take out the mold with the cake base from the refrigerator, pour the cheesecake liquid into the mold, cover with plastic wrap and refrigerate overnight

12. After the cheese liquid is refrigerated and solidified, start making the mirror surface and take 50 grams of fresh passion fruit juice (about 2 large passion fruits)

13. Soak 7 grams of gelatine slices in cold water in advance, add all the mirror ingredients in the container, melt in water and cool to room temperature, pour it on the surface of the cheesecake, and continue to refrigerate for 2 hours Passion Jelly Cheesecake

14. After the mirror surface is completely solidified, make surface decoration. Take 30 grams of whipping cream and 3 grams of powdered sugar and beat until hard

15. Put the whipped cream into a piping bag, pipe simple patterns on the surface of the cheesecake, cut some mango and put it on the cream, and simply decorate

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Tips

1. Digestive biscuits can be replaced with Oreos, or other biscuits you like
2. Cream cheese and whipping cream are both at low temperatures. If the gelatin liquid clumps when cold, you can freeze the cheese by heating it over water. Cake liquid to melt the gelatine again
3. The sourness and sweetness of passion fruit juice vary, and the powdered sugar in the formula can be increased or decreased according to the actual situation
4. The mirror solution must be cooled to room temperature but can maintain fluidity before pouring it onto the cheesecake (the mirror solution does not need to be made)
5. Surface decoration can be adjusted according to personal preferences