Passion Fruit Cheesecake
by Yu Geng 0423
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The bottom part of the cake: 100 grams of digestive biscuits, I use black sesame flavor, 40 grams of butter, put the biscuits into a compact bag and crush them into a powder with a rolling pin, melt the butter in the microwave and pour it in.
2. Mix evenly and spread it in the mold, cover it with plastic wrap, press it flat with a spatula, and put it in the refrigerator for later use.
3. Cheesecake part: first add half of the sugar to melt the cheese in insulated water, and stir until smooth and no particles, then leave the hot water.
4. Add the egg yolks in two batches, stirring smoothly each time, then add the passion fruit puree, and blend until smooth.
5. Egg whites and mixed part: add the remaining sugar and lemon juice to the two egg whites and beat them until they are close to firmness. I don't like the cakes to be slippery. At the same time, preheat the oven to 170 degrees, put a baking tray inside and pour water to 1/3. Mix it with the cheese egg yolk in two or three times and mix gently.
6. Pour into the mold and smooth it slightly, wrap the mold with tin foil, put it in the baking tray, bake at 170°C for 20 minutes, then turn to 150°C for more than 40 minutes, adjust according to your own oven, turn off the fire and take it out after being stuffy for half an hour.
7. Glazed noodles: add orange juice and sugar to dissolve, add passion fruit puree, and the isinglass powder with a little hydration, pour it into the juice, pour it on the cheesecake and keep it in the refrigerator overnight. After demoulding, slice with hot water knife and eat.
