PASSION FRUIT RAW CHEESECAKE<\/h1> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \n\n \n ![\"cheesecake\"](\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2025\/07\/cheesecake-1024x576-1060x601.png\" "\\"cheesecake\\"")
\n <\/div>\n \n \n <\/div>\n\n\n \n It’s not a traditional cheesecake… but a revisited version of the famous New York dessert! <\/strong>No cooking, no gelatine: a simple recipe to make again at home. <\/strong>Let yourself be tempted by this light, creamy and subtly fruity passion fruit dessert. <\/strong><\/p> <\/div>\n<\/div>\n \n \n \n\n \n ingredients<\/h3>\n
For the homemade shortbread pastry :<\/b><\/p>\n\n- 200 g flour<\/span><\/li>\n
- 100 g butter<\/span><\/li>\n
- 3 tbsp. water <\/span>
<\/span><\/li>\n<\/ul>\nFor the light passion fruit cream :<\/b><\/p>\n\n- 125 g cream cheese<\/span><\/li>\n
- 250 g Cool Whip (or light whipped cream)<\/span><\/li>\n
- 6 to 8 passion fruits <\/span><\/li>\n
- 2 tbsp. sugar <\/span><\/li>\n<\/ul> <\/div>\n<\/div>\n <\/div>\n \n \n\n \n
Preparation <\/h3>\n
\n
Shortcrust pastry :<\/b><\/p>\n\n- Mix the butter, water and flour with your fingertips until you have a smooth shortbread dough (do not overwork the dough).<\/span><\/li>\n
- Spread directly into a tart tin.<\/span><\/li>\n
- Prick the pastry with a fork to prevent it from puffing up when cooked.<\/span><\/li>\n
- Bake at <\/span>180\u00b0C for 30 minutes <\/b>until golden brown.<\/span><\/li>\n
- Leave to cool completely.<\/span><\/li>\n<\/ol>\n
The cream :<\/b><\/p>\n\n- Strain the passion fruit pulp through a sieve to recover the juice.<\/span><\/li>\n
- In a bowl, whisk <\/span>the cream cheese<\/b> with<\/span> the sugar <\/b>until the mixture is smooth.<\/span><\/li>\n
- Add the passion fruit juice, then gently stir in the<\/span> Cool Whip<\/b>.<\/span><\/li>\n
- Chill for at least 1 hour.<\/span><\/li>\n<\/ol>\n
Assembly:<\/b><\/p>\n\n- Once the pastry has cooled, top it with the passion fruit cream.<\/span><\/li>\n
- Garnish with a few passion fruit seeds for a crunchy, tropical touch.<\/span><\/li>\n<\/ol> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"
An fresh, light and fruity dessert… This no-bake passion fruit cheesecake is easy to prepare, and requires no special moulds or gelatine.<\/p>\n","protected":false},"author":6,"featured_media":7159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[92],"tags":[],"restaurant":[],"chef":[],"class_list":["post-6985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"
PASSION FRUIT RAW CHEESECAKE<\/h1>\n\n
It's not a traditional cheesecake... but a revisited version of the famous New York dessert! <\/strong>No cooking, no gelatine: a simple recipe to make again at home. <\/strong>Let yourself be tempted by this light, creamy and subtly fruity passion fruit dessert. <\/strong><\/p>\ningredients<\/h3>
For the homemade shortbread pastry :<\/b><\/p> - 200 g flour<\/li>
- 100 g butter<\/li>
- 3 tbsp. water
<\/li> <\/ul> For the light passion fruit cream :<\/b><\/p> - 125 g cream cheese<\/li>
- 250 g Cool Whip (or light whipped cream)<\/li>
- 6 to 8 passion fruits <\/li>
- 2 tbsp. sugar <\/li> <\/ul>\n
Preparation <\/h3>
Shortcrust pastry :<\/b><\/p> - Mix the butter, water and flour with your fingertips until you have a smooth shortbread dough (do not overwork the dough).<\/li>
- Spread directly into a tart tin.<\/li>
- Prick the pastry with a fork to prevent it from puffing up when cooked.<\/li>
- Bake at 180\u00b0C for 30 minutes <\/b>until golden brown.<\/li>
- Leave to cool completely.<\/li> <\/ol>
The cream :<\/b><\/p> - Strain the passion fruit pulp through a sieve to recover the juice.<\/li>
- In a bowl, whisk the cream cheese<\/b> with the sugar <\/b>until the mixture is smooth.<\/li>
- Add the passion fruit juice, then gently stir in the Cool Whip<\/b>.<\/li>
- Chill for at least 1 hour.<\/li> <\/ol>
Assembly:<\/b><\/p> - Once the pastry has cooled, top it with the passion fruit cream.<\/li>
- Garnish with a few passion fruit seeds for a crunchy, tropical touch.<\/li> <\/ol>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=6985"}],"version-history":[{"count":3,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6985\/revisions"}],"predecessor-version":[{"id":7184,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6985\/revisions\/7184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/7159"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=6985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=6985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=6985"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=6985"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=6985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n <\/div>\n \n \n <\/div>\n\nIt’s not a traditional cheesecake… but a revisited version of the famous New York dessert! <\/strong>No cooking, no gelatine: a simple recipe to make again at home. <\/strong>Let yourself be tempted by this light, creamy and subtly fruity passion fruit dessert. <\/strong><\/p> <\/div>\n<\/div>\n For the homemade shortbread pastry :<\/b><\/p>\n For the light passion fruit cream :<\/b><\/p>\n Shortcrust pastry :<\/b><\/p>\n The cream :<\/b><\/p>\n Assembly:<\/b><\/p>\n An fresh, light and fruity dessert… This no-bake passion fruit cheesecake is easy to prepare, and requires no special moulds or gelatine.<\/p>\n","protected":false},"author":6,"featured_media":7159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[92],"tags":[],"restaurant":[],"chef":[],"class_list":["post-6985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":" It's not a traditional cheesecake... but a revisited version of the famous New York dessert! <\/strong>No cooking, no gelatine: a simple recipe to make again at home. <\/strong>Let yourself be tempted by this light, creamy and subtly fruity passion fruit dessert. <\/strong><\/p>\n For the homemade shortbread pastry :<\/b><\/p> For the light passion fruit cream :<\/b><\/p> Shortcrust pastry :<\/b><\/p> The cream :<\/b><\/p> Assembly:<\/b><\/p> ingredients<\/h3>\n
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<\/span><\/li>\n<\/ul>\n\n
Preparation <\/h3>\n
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PASSION FRUIT RAW CHEESECAKE<\/h1>\n
\ningredients<\/h3>
<\/li> <\/ul>
Preparation <\/h3>