Passion fruits cheesecake

August 2, 2012August 2, 2012by Pauline

The first time that I tried to do a cheesecake, I was not happy with the result. The second time I tried to add some flavour to the yogurt and a crispy biscuit on the basis, and it was fabulous.

I created this recipe for “Défi heure anglaise” de Recettes de.

Here is the recipe of a delicious and light cheesecake.

SERVES:
PREPARATION: 30 minutes
COOK: 25 minutes at 160°C + 50 minutes at 100°C
DIFFICULTY:

What do you need ?
For the crispy biscuit:

125 g flour
60 g butter or light butter
1 yolk egg
30 g icing sugar
20 ml water

For the passion fruits “topping”:

83 g passion fruits juice (I use a box of juice)
10 g glucose
10 g sugar
2 g pectin

For the cheesecake:

16 g soja cream
10 g passion fruits juice
1 egg + 1 white egg
23 g sugar
75 g low fat yogurt
5 g flour
2 g corn flour

How to make a light passion fruits cheesecake?
How to make the crispy biscuit?

Cut thinly the butter
In a bowl mix together the butter with the flour and the sugar
Tip: Knead the pastry with your fingers
Add the yolk egg and water
Tip: add the water little by little
Knead again the pastry with your fingers
Wrap it in a plastic film and let it cool in a fridge for 30 minutes
Then spread the dough thanks to a rolling pin
Cut rounds in the dough with help of a cookie cutter
Put the biscuits in the oven for 25 minutes at 160°C

How to make the passion fruits topping?

In a pan, mix passion fruits juice, glucose, sugar and pectin
Bring the mixture to a boil
Tip: try to avoid clumping in mixing vigorously the mixture
Let’s it cool done and put it in the fridge

How to make the passion fruits cheesecake?

In a pan, mix the soja cream with the passion fruits juice
Bring the mixture to boil
In a bowl, mix eggs with sugar
Add the low fat yaourt and mix again
Add the previous mixture (Soja cream and passion fruits juice)
Add the flour and the corn flour and mix again
Put some butter in your silicone mould
Put the cheesecake preparation on the mould
Tip: I fulfil the mould to the three-quarter, because I like to eat small cheesecake
Put it in the oven for 50 minutes at 100°C
Let them cool done before removing of the mould
Before serving, put the cheesecake on the crispy biscuit and put the topping preparation on the top
Serve it chilled