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  • Passion fruit cheesecake

Recept time 120 min.
Recept time 12
Blender Blender

Ingredients

Bottom:
  • 260 g Bastogne biscuits
  • 150 g butter
  • 50 g crunchy hazelnuts

Filling:

  • 3 EAT ME passion fruit
  • 1 EAT ME lime
  • 200 ml cream
  • 600 g cream cheese
  • 200 g white chocolate

Topping:

  • 3 EAT ME passion fruit

Let's get to work

Preparation
  1. Crush the biscuits in a foodprocessor or roll the cookies into a tea towel and beat with a rolling pin, until they are finely ground.
  2. Put the butter in a saucepan and let the butter melt. Add the melted butter to the biscuit crumbs and mix well.
  3. Place the biscuit crumbs in a spring form cake tin using the back of a spoon. Put the cake tin in the fridge for one hour.
  4. Whip the cream until it has a yoghurt-like consistency and set aside.
  5. Beat the cream cheese with a food processor. Melt the white chocolate in a saucepan and slowly fold into the cream cheese. Then fold in the whipped cream.
  6. Add the juice of the lime to the cream cheese mixture and stir well. Halve 3 passion fruits and spoon out the flesh and put it through the cream cheese mixture. Pour the mixture into the cake tin and put the cake in the fridge for at least 1 hour.
  7. Then halve the passion fruit and spoon the flesh out. Put the flesh on top of the cheesecake
Enjoy

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Eton mess with raspberries and pitahaya

Read more about the used products

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