Cheesecake de Maracujá

Serves 2
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Directions

  1. 1Prepare the base by mixing 400g of crushed biscuits with 200g of melted butter.
  2. 2Prepare the base by mixing 400g of crushed biscuits with 200g of melted butter.
  3. 3Prepare the base by mixing 400g of crushed biscuits with 200g of melted butter.
  4. 4Press the mixture into the base of a cheesecake mold to form the base.
  5. 5Press the mixture into the base of a cheesecake mold to form the base.
  6. 6Press the mixture into the base of a cheesecake mold to form the base.
  7. 7In a separate bowl, combine 1kg of cream cheese with 3dl of heavy cream.
  8. 8In a separate bowl, combine 1kg of cream cheese with 3dl of heavy cream.
  9. 9In a separate bowl, combine 1kg of cream cheese with 3dl of heavy cream.
  10. 10Add 300g of sugar and mix well.
  11. 11Add 300g of sugar and mix well.
  12. 12Add 300g of sugar and mix well.
  13. 13Prepare 1 packet of passion fruit jelly according to package instructions, using 1 dl of boiling water.
  14. 14Prepare 1 packet of passion fruit jelly according to package instructions, using 1 dl of boiling water.
  15. 15Prepare 1 packet of passion fruit jelly according to package instructions, using 1 dl of boiling water.
  16. 16Add the prepared jelly to the cream cheese mixture and mix until smooth.
  17. 17Add the prepared jelly to the cream cheese mixture and mix until smooth.
  18. 18Add the prepared jelly to the cream cheese mixture and mix until smooth.
  19. 19Incorporate the pulp and seeds of 8 passion fruits into the mixture.
  20. 20Incorporate the pulp and seeds of 8 passion fruits into the mixture.
  21. 21Incorporate the pulp and seeds of 8 passion fruits into the mixture.
  22. 22Pour the cheesecake filling over the biscuit base.
  23. 23Pour the cheesecake filling over the biscuit base.
  24. 24Pour the cheesecake filling over the biscuit base.
  25. 25Refrigerate for at least 4 hours, or until set.
  26. 26Refrigerate for at least 4 hours, or until set.
  27. 27Refrigerate for at least 4 hours, or until set.
  28. 28If desired, garnish with extra passion fruit pulp and seeds before serving.
  29. 29If desired, garnish with extra passion fruit pulp and seeds before serving.
  30. 30If desired, garnish with extra passion fruit pulp and seeds before serving.

Ingredients

  • 1 kg queijo fresco ou qualquer outro tipo de queijo creme
  • 1 kg queijo fresco ou qualquer outro tipo de queijo creme
  • 1 kg queijo fresco ou qualquer outro tipo de queijo creme
  • 3 dl natas grossas
  • 3 dl natas grossas
  • 3 dl natas grossas
  • 1 packet gelatina de maracuja
  • 1 packet gelatina de maracuja
  • 1 packet gelatina de maracuja
  • 1 tablespoon gelatina em pó (opcional, para buffet)
  • 1 tablespoon gelatina em pó (opcional, para buffet)
  • 1 tablespoon gelatina em pó (opcional, para buffet)
  • 300 gr açúcar
  • 300 gr açúcar
  • 300 gr açúcar
  • 1 packet saco de gelatina de maracuja
  • 1 packet saco de gelatina de maracuja
  • 1 packet saco de gelatina de maracuja
  • 1 dl agua fervendo
  • 1 dl agua fervendo
  • 1 dl agua fervendo
  • 8 pieces maracujás polpa e sementes
  • 8 pieces maracujás polpa e sementes
  • 8 pieces maracujás polpa e sementes
  • 400 gr bolacha triturada
  • 400 gr bolacha triturada
  • 400 gr bolacha triturada
  • 200 gr manteiga derretida
  • 200 gr manteiga derretida
  • 200 gr manteiga derretida

Equipment

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Tips

  • If serving for a buffet, add an extra tablespoon of powdered gelatin.
  • The amount of cream can be increased to 5dl if making 2 cheesecakes.