Few days ago I spent a little time making a Passion Fruit Cheesecake. This one is super easy.
500g cream cheese
100g caster sugar
Pulp from 3 passion fruit
200g non-dairy whipping cream, whipped till soft peaks formed
1½ tbsp gelatin powder melted in 4 tbsp water by double boiling
1. Combine cream cheese and sugar. Add in pulp, stir well.
2. Mix gelatin solution into the whipping cream. Then stir together with the cheese (the recipe says to add by batches but I didn't notice that, oops).
3. Store in the refrigerator overnight.
Recipe by Alan Kok.
100g caster sugar
Pulp from 3 passion fruit
200g non-dairy whipping cream, whipped till soft peaks formed
1½ tbsp gelatin powder melted in 4 tbsp water by double boiling
1. Combine cream cheese and sugar. Add in pulp, stir well.
2. Mix gelatin solution into the whipping cream. Then stir together with the cheese (the recipe says to add by batches but I didn't notice that, oops).
3. Store in the refrigerator overnight.
Recipe by Alan Kok.
His version comes with a biscuit base (which I FORGOT until I finished the cake part). It's so limp without the base as support.
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