Cheesecake of Maracuya


For the base:

  • 30 vanilla biscuits
  • 125 grams melted butter

For the filling:

  • 500 grams Philadelphia cream cheese
  • 250 gr. passion fruit pulp
  • 150 grams of sugar
  • 6 unsypped gelatine sheets or 2 cdas. gelatin powder (see instructions: you should use the amount needed to gel approx. 150 ml.)
  • 200 grams of liquid cream

For coverage:

  • 2 sheets of uns flavored gelatin or 1 cdita. gelatin powder
  • 100 gr. passion fruit pulp
  • 2 cdas. sugar


For the base:

Crush the cookies in a blender or put them in a ziploc bag and hit them against something hard, until crumbs are made. Melt the butter in the microwave. Place the trodden cookies in a bowl and mix well with the butter. Dump the cookie mixture into a round, removable container and crush them so that they evenly cover the entire bottom. Book.

For the filling:

in a bowl, soak the gelatine sheets until they fluff and soften.

In a pot heat the passion fruit pulp, without letting it boil. Remove from the heat, add the sugar to the juice and wait for it to dissolve. Squeeze the gelatine, add and stir until completely diluted. It’s important that jelly doesn’t boil. Set aside and wait for it to cool down a bit.

In another bowl and with the help of an electric mixer, beat the cream. In another bowl, stir in the cream cheese until it is free of lumps.

Add part of the cheese mixture to the gelatin to temper the mixture. This is important, because if the hot gelatin is added to the mixture, it hardens immediately and the dough will not be homogeneous. Add the rest of the cheese mixture and mix well taking care that everything is well integrated.

With the help of a spatula, add the whipped cream in several batches and mix with enveloping movements. A homogeneous and bright mass should remain.

Pour the mixture into the pan, over the cookie base and spread well. Tap it against the kitchen counter so there are no air bubbles left in the dough.

Bring the cake to the refrigerator for 4 to 6 hours until hardened. It usually prepares overnight.

For coverage:

in a bowl soak the gelatine sheets in cold water until they fluff and soften. In a saucepan heat the passion fruit pulp, add the sugar and, when it is dissolved, remove the pot from the stove and add the gelatine. Stir well and wait for it to dissolve completely Remember that the gelatine should not boil.

Set aside and wait for it to cool a little before placing it on the cheesecake. When it is warm and still liquid, add it, level the surface,Let stand for a couple of hours in the fridge.