PASSION FRUIT RAW CHEESECAKE
It’s not a traditional cheesecake… but a revisited version of the famous New York dessert! No cooking, no gelatine: a simple recipe to make again at home. Let yourself be tempted by this light, creamy and subtly fruity passion fruit dessert.
ingredients
For the homemade shortbread pastry :
- 200 g flour
- 100 g butter
- 3 tbsp. water
For the light passion fruit cream :
- 125 g cream cheese
- 250 g Cool Whip (or light whipped cream)
- 6 to 8 passion fruits
- 2 tbsp. sugar
Preparation
Shortcrust pastry :
- Mix the butter, water and flour with your fingertips until you have a smooth shortbread dough (do not overwork the dough).
- Spread directly into a tart tin.
- Prick the pastry with a fork to prevent it from puffing up when cooked.
- Bake at 180°C for 30 minutes until golden brown.
- Leave to cool completely.
The cream :
- Strain the passion fruit pulp through a sieve to recover the juice.
- In a bowl, whisk the cream cheese with the sugar until the mixture is smooth.
- Add the passion fruit juice, then gently stir in the Cool Whip.
- Chill for at least 1 hour.
Assembly:
- Once the pastry has cooled, top it with the passion fruit cream.
- Garnish with a few passion fruit seeds for a crunchy, tropical touch.
