Passion fruit pie.
Passion fruit cheesecake
Ingredients
Two cups of passion fruit pulp Andean Traditions
One packet of Universal unflavored gelatin
Ten packages of Margarita cookies
Half a cup of white sugar
Four cups of cream cheese
A can of condensed milk
A cup of passion fruit with seeds to decorate
A cup of unsalted butter, melted
JP products in this recipe
Preparation
With the help of a bag, crush the Margarita cookies and in a bowl mix with the butter until it forms a dough.
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Once the dough is formed, add to a non-stick refractory until the bottom is well compact.
Hydrate the Universal unflavored gelatin.
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With the help of a mixer or blender, in a bowl add the cream cheese and condensed milk and beat until well integrated.
Add the Andean Traditions passion fruit pulp and stir until integrated.
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Once the unflavored gelatin is well hydrated, heat until melted in a bain-marie or in the microwave and add to the mixture while stirring.
Once ready, add this mixture to the baking dish on top of the cookies.
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If you want to decorate it with the pulp and the seeds, heat the sugar and when it melts, it is still transparent, add the pulp and when it boils, let it cool and then bathe the cheesecake in this mixture.
And voila, leave in the refrigerator for at least 4 hours.
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