Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Biscuit base
Cheesecake
Curd
Utensils
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
Biscuit base
Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the base of the prepared tin and create a rim approx. 2 cm high around the edge. Press the base down firmly with the bottom of a glass, chill for approx. 30 mins.
Cheesecake
Whisk together the cream cheese and all ingredients up to and including the cornflour, spread over the biscuit base.
To bake
Approx. 1 hr. 5 mins. in an oven preheated to 160 °C (convection). Remove, allow to cool slightly. Remove the tin frame, slide onto a cooling rack and leave to cool. Cover the cheesecake and chill for approx. 8 hrs.
Curd
Pass the passion fruit pulp through a sieve into a pan (yields approx. 90 g). Add the remaining ingredients, mix with a whisk. Stir constantly over a medium heat until the mixture thickens. Remove the pan from the heat immediately, pass the curd through a sieve into a bowl, leave to cool, then cover and chill in the fridge. Serve the cheesecake with the curd.
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