Cheesecake goes a long way in my life, probably because it is my brother's favorite dessert. During my culinary training years, I would make many, many different types of cheesecake for him.
When it comes to the cheesecake, you can choose a thick and rich consistency, creamy and robust using the old classic NY cheesecake recipe. Or you can also play with lighter textures, airier, and easier on the palate, using jello to reach a firmed filling. This last option can also be vegan and have way more flexible variations.
In conclusion, cheesecake is a classic dessert that can have various tastes to please any targeted crowd. For that reason, I am presenting you a bit odd (for some people) flavor of the cheesecake topping. Passion fruit (maracuya) is not that common ingredient on people's tables and that is why its exotic flavor alongside the cheese, brings an exquisite taste in our mouths.
1. Sprinkle the gelatin over 4 tbsp of water to soften. Set aside
2. Take a large bowl and put the Philadelphia cream cheese, evaporated milk, sugar, and lemon juice
3. Then, whisk it until it is all well mixed
4. Heat the gelatin and water in a small saucepan over low heat. Stir constantly until melts
5. Remove from the heat before the mixture boils
6. Mix slowly into the cheese mix
1. Take a large strainer and make the crust
2. Then, pour the filling into the crust
3. Put it into the fridge and let it cool
1. Take a bowl and mix the maracuya puree with the honey and lemon zest
2. Mix all of the ingredients very well
3. Pour over the cheesecake (crust with filling)
4. Let it all cool down at least six hours before serving
5. Cut into triangles or cubes and enjoy the rich flavor of the delicious maracuya cheesecake
Pair with J. Vidal-Fleury Muscat de Beaumes de Venise Reserve (2013)
0.25 servings