Passion fruits cheesecake

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

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

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