Ingredients:

For the base:

• 200g digestive type chickens or chickens María
• 100g melted butter

For the filling:

• 500g cream cheese
• 200ml cream for whipping (cream for mounting)
• 150g sugar
• 200ml passion fruit pulp (approximately 5 passion fruits)
• 10g unflavored gelatin
• 3 tablespoons of water

Roof :

• Passion fruit pulp to decorate (optional)

Instructions:

Start by preparing the cheesecake base. Crush the cookies in a food processor or place them in a bag and crush them with a rolling pin until you have fine crumbs. Mix the cookie crumbs with the melted butter until well combined.

In a springform cake pan, cover the bottom with the biscuit mixture and press firmly with the back of a spoon to compact it. Place the mold in the refrigerator while you prepare the filling.

For the filling, start by hydrating the gelatin in the 3 tablespoons of water according to the package instructions.

In a large bowl, beat cream cheese with sugar until smooth and creamy. Add the passion fruit pulp and mix until well incorporated.

In another bowl, beat the whipping cream until soft peaks form. Incorporate the whipped cream into the cream cheese and passion fruit mixture with enveloping movements, taking care not to lose the volume.

Heat the hydrated gelatin in the microwave or in a saucepan until it is completely dissolved. Add the dissolved gelatin to the cream cheese mixture and mix well.

Pour the cream cheese mixture over the cookie base in the pan and spread it evenly with a spatula. Cover the mold with plastic wrap and refrigerate for at least 4 hours or until firm.

Once the cheesecake is completely chilled and firm, decorate the top with passion fruit pulp or any other decoration of your choice.

Carefully unmold the cheesecake and serve cold. Enjoy this delicious tropical dessert!

I hope you enjoy making and tasting this exquisite passion fruit cheesecake!