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  • Red pitahaya cheesecake

Recept time 90 min.
Recept time 8
Recept time Oven
Blender Blender

This festive cake is a real eyecatcher for dessert, but also perfect with coffee or tea. The red pitahaya gives a slightly sweet taste to the cake.

Ingredients

  • 2 red EAT ME pitahayas
  • 500 g cream cheese
  • 200 ml cream
  • 6 gelatin leaves
  • 125 g icing sugar

 

Bottom:

  • 175 g flour
  • 100 g castor sugar
  • 125 g butter
  • 1 egg
  • Pinch of salt
  • butter

Let's get to work

Preparation
  1. Preheat the oven to 180° C.
  2. Start by making the bottom. Mix the butter and castor sugar together, then add the egg and mix thoroughly.
  3. Sift the flour and add to the dough mixture. Mix everything until it is quite solid.
  4. Grease the baking tin with a knob of butter.
  5. Roll the dough out on a floured counter and shape into the size of the baking tin. Line the bottom of the baking tin with the dough. Bake the bottom in the oven for about 15 minutes.
  6. Whip the cream until it has a yoghurt-like consistency.
  7. Then beat the cream cheese together with the icing sugar. Fold the whipped cream into the cream cheese.
  8. Cut the pitahayas in half lengthwise and spoon out the flesh.
  9. Puree the flesh in a blender.
  10. Put the pureed pitahaya in a saucepan and bring to a boil.
  11. Place the gelatin in cold water. Squeeze the gelatine leaves and add this to the pitahaya.
  12. Turn off the heat when the gelatin is dissolved. Then put the pan in cold water.
  13. Pour the cream cheese filling on the cake bottom when it has cooled down.
  14. Pour the pitahaya juice over the cake when it starts to gel.
  15. Then put the cheesecake in the fridge for 1 hour.
Enjoy

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Read more about the used products

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