it's passion fruit season, so let's make a cheesecake with them. Do you want to know how i prepare it?
Perfect. Stay there. I will show how to do. This is my version of the no-bake passionfruit cheesecake. Hi everyone. This is Dasilé. Welcome back to my studio. Today, i want to show you how i make my version of the no-bake passionfruit cheesecake. It begins with a base crust, the same one used for lemon pie. That is, crushed vanilla cookie that I particularly like to make in a processor to obtain a finer powder, and to which melted butter is added. I am using 240 (*correction*) grams of vanilla cookies and 200 grams of butter which is roughly like a measuring cup By the way, melted or firmed the butter weighs the same, it would vary only if it is frozen but it is not the case. Now, for the sheer amount of ingredients, this recipe fits perfectly in a 8-inch diameter pan. I do recommend you to use removable molds to facilitate the subsequent demolding work. I usually work with this ring that is 6 centimeters high, and what I do is fill the void of the base with plastic wrap And underneath it all, I always use a polystyrene cake board because it serves as a base. Now, put the cookie mix in and at this point, you could choose to either to bake this base for about 10 minutes or just freeze it for an hour while the filling is being prepared. But hey, I promised a no-bake cheesecake, so this time I freeze it. Now, for the cheesecream i need 125 ml of passion fruit juice. It could be up to 150 if you want it more powerful in flavor, but not more than that because it would be very acidic. There are more less between two and three passion fruit and it is better to liquefy the pulp to help the seeds detach, but not violently, because the seeds can break and consequently spread an unwanted bitterness. Do it in three times of about 2 or 3 seconds. With that the pulp of the seeds is loosened. And indeed, look how when the pulp passes through a strainer, the juice is extracted to the maximum, leaving almost no pulp in the seeds. 125 ml. of passion fruit juice ready to be mixed with the following ingredients. They are the cream cheese, 450 grams, a cup of milk cream or 250 milliliters, 200 milliliters of consensual milk that is a little more than half a can, that's why I show it on its packaging. and 10 grams or a measuring tablespoon of unflavored gelatin to be hydrated in 50 grams or 5 tablespoons of water boiled at room temperature. I do it all at once because it has to gel before heating up. Then I go back to microwave it. And also, I prepare from now on the cream that must be a little whipped, not completely, just a little until it reaches Yogurt or soft peak. Now, it is convenient to soften the cheese first to break its structure and thus it is easier to mix it later with the other ingredients. The condensed milk enters a little less dense than usual because it has been at room temperature waiting its turn, and to better unify both textures I change the rubber spatula for a balloon whisk so the mixture is smoother. Enter the passion fruit juice that looks like a lot of liquid, however in a matter of seconds it will be absorbed and it will also make the mixture thicken a bit due to the chemical reaction that occurs between citric acid and dairy products. To integrate the cream, I do leave the balloon whisk and go back to the spatula because I don't want to over-beat it. And since it is so delicate, I incorporate it into two parts with enveloping movements. Now, remember the unflavored gelatin? Its time to melt it in the microwave. For how long? Well, only for 10 seconds. If it is longer, it can burn and there is no fix. If you prefer, you can melt it in a Bain-marie. It works the same. It has to be like this, liquid, without lumps and at room temperature. If it is too hot, wait a moment for it to cool before incorporating it into the cream. And I recommend tempering the densities and not adding the gelatin directly to the cream to avoid riot afterwards in certain areas. So, I first mix the gelatin with a little cream and then I integrate this premix with the rest. Now, it goes straight to the mold with the biscuit and butter base that is already firmed and compact after spending an hour in freezing and will take shape in the refrigerator for at least 6 hours. If you're in a hurry, you could go to the freezer for about 2 hours too. Refrigerate for 6 hours. I have seen that in many videos, they place a layer of passion fruit jelly on top of the cheesecake and you probably thought you were going to find it here too, but I honestly don't like it, because I think it spoils the experience of eating a cheesecake; That is why what I do is, rather, a passion fruit marmalade that, on the one hand, adds flavor and on the other hand, it serves for decoration. For that, I need 150 milliliters of passion fruit juice, in the same way blended and strained, 100 grams of sugar which is like half a measuring cup and a tablespoon of whole passion fruit pulp with seeds. This is to show that it is passion fruit and I put only a few seeds so they do not bother later at mealtime. This cooks for 5 minutes over medium heat, or until slightly thickened. If you like and are resistant, you can do the napping test like I did, making a groove with your finger on the spatula, and if both divisions do not meet, the jelly is ready be careful because it burns though. Well, I remove it from the heat and automatically transfer it to a bowl. In the best of cases, it must be a cold container in order to respect pasteurization and it will directly go to refrigerate until the moment of decoration. This is bonus: I'm going to make a little of chantilly to decorate the top edges. This time, i'm going to use Vegetal Cream (whipping cream) instead of animal. Both options are rich and work the same way. They are beaten until they form peaks and that's it. It is refrigerated until the moment of decorating. Now, as I said, it is more practical to use removable molds, do it like that if you do not want to complicate life like I did when removing from the mold. And If you have a blowtorch, use it to heat the edges and remove the cream from the walls and if not, wait a few minutes for the cake to lose cold and thus remove it easily. The fat in both the cream and the cookie crust works as a lubricant allowing the ring or mold to come out smoothly. About 4 tablespoons will come out of the passion fruit marmalade. To decorate, a tablespoon is enough. If it is very thick, add a little hot water to loosen it and then spread it over the entire surface of the cheesecake. To finish the decoration, you can form a crown towards the ends. This is no longer necessary but it looks great for the presentation. And voila, I don't add anything else. Look how the marmalade shines on top. It is beautiful and the seeds make it look even more attractive. It's a shame to cut it, but hey, it's time to get a good portion, and enjoy. Mmm, it is very tasty... now try it for yourselves, enjoy it and leave your comments. We continue talking below. Don't forget to subscribe. Bye.
