Brenda Villagomez

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Brenda Villagomez

Passion Fruit and Chocolate Cheesecake

Name: Passion Fruit and Chocolate Cheesecake
Prep time: 300 min
Cook time: 300 min
Yield: 10
Cuisine: Internacional
Ingredients: 6 cups cream cheese, for the vanilla cheesecake; 2 cups whipping cream, for the vanilla cheesecake; 1 cup powdered sugar, for the vanilla cheesecake; 1 tablespoon vanilla essence, for the vanilla cheesecake; 1 cup dark chocolate, melted, for the chocolate cheesecake; 1 on gelatin, hydrated and melted, for the chocolate cheesecake; 1 cup passion fruit pulp, for the passion fruit cheesecake; 1 on gelatin, hydrated and melted, for the passion fruit cheesecake; 1 cup juice, of passion fruit for the mirror; 2 envelopes gelatin, hydrated and molten, for the mirror; 2 cups rice cereal, puffed chocolate, for cheesecake base; 1 cup dark chocolate, for the cheesecake base; 1/3 cups White chocolate, grated, to decorate

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Brenda Villagomez

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This chocolate passion fruit cheesecake recipe is soft, creamy and best of all, it is made without an oven. It is a cold dessert that combines two flavors that complement each other perfectly and with this rich cheesecake you can celebrate any occasion. We recommend you follow this step by step to prepare it and eat it with a rich double espresso coffee.

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Ingredients

10 portions

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Preparation

Beat the cream cheese with the whipping cream to incorporate and double its volume; Then add the glass sugar and vanilla essence. Divide into 2 and reserve.

Divide one of the halves into 3 parts, add the melted chocolate with 1 envelope of grenetina, beat vigorously to incorporate and place in a pastry bag.

In a 15 cm diameter hoop, pour the chocolate cheesecake, refrigerate for 10 minutes or until set.

Add the passion fruit pulp and hydrated grenetina to the cheesecake mixture, beat vigorously until incorporated, place in a pastry bag, add the second layer on the chocolate cheesecake. Refrigerate until set.

Add the hydrated grenetina to the cheese mixture, beat vigorously until it integrates and place in a pastry bag; then add the third layer on the passion fruit cheesecake. Refrigerate until set.

For the mirror: mix the passion fruit pulp with the passion fruit juice and the melted grenetina.

In a 15 cm diameter hoop, pour the chocolate cheesecake, refrigerate for 10 minutes until set, add the passion fruit cheesecake, refrigerate until set, add vanilla cheesecake refrigerate until the passion fruit mirror sets and refrigerate until set. Unmold and reserve.

For the base: mix the cereal with the chocolate.

Place the base on a ring 25 cm in diameter.

Pour a cup of vanilla cheesecake, refrigerate until set, add the layered cheesecake and fill with vanilla cheesecake. Refrigerate until set and reserve.

Unmold, place a circle of paper on the passion fruit mirror. Sprinkle with white chocolate.

Cut a slice and enjoy.

PRESENTATION

On a cake base, accompanied by a double cut express.

TIPS

To unmold in an easier way you can add acetate sheets around and not abuse the cheesecake. It is important to put the preparations in sleeves when serving, to have better delineated layers.