Ingredients

The following ingredients have 4 Servings
  • 250 gram cookies of your choice, we've used Bastogne (Dutch cinnamon tasting cookies)
  • 100 gram butter
  • 500 gram cream cheese
  • 6 passionfruit
  • 1 lemon (juice + zest)
  • 250 ml cream
  • 50 ml water
  • 6 gelatin leaves
  • 2 tablespoons sugar

Instruction

  • You will need the following cooking equipment:: food processor, blender or rolling-pin to crush the cookies, spring form, silicone kitchen brush, small bowl, small saucepan + whisk, standmixer or handmixer, spatula
  • Start making cookie crumbs, you can use a food processor, blender or even a rolling pin to do so. MELT butter in a small saucepan and mix them together with your cookie crumbs.
  • COAT a spring form with butter and press the cookie crumbs into the form to create a very easy pie crust. Place in the refrigerator until the filling is ready. SOAK the gelatin leaves in cold water. 
  • HEAT water, sugar and juice of half a lemon in a small saucepan. Turn down the heat when the gelatin leaves are soft, squeeze the water out of them and dissolve in the water and sugar mixture. Use a whisk to reach a smooth mix and let it cool off to room temperature.No-bake passionfruit cheesecake
  • Use a stand mixer or handmixer to make a smooth filling. COMBINE cream cheese, cream, lemon zest and pulp of 3 passionfruit. STIR the gelatin mixture into the cream cheese filling.
  • SCOOP the filling into the springform, refrigerate and wait about 3 hours (or until firm). SERVE with extra passionfruit pulp and if desired you can add some whipped cream.