Velvety passion cheesecake
8 portions
It's nice to bring something colorful to the table. The wonderfully colored passion cake has a velvety soft and sophisticated taste. Bonne Premium fruit and berry purées season both salty and sweet dishes and you can find these purées in the selection of well-stocked supermarkets. Most often they are placed on a jam shelf. Bonne Premium purées are 100% berry and fruit and do not contain added sugar.
Active cooking time: 15 minutes
Total cooking time: 2 ½ hours
Base:
about 250 g of candy sugar biscuits
50-70 g of melted butter or margarine
Filling:
1-2 l of water
7 gelatin leaves
5 dl whipped cream
400 g of fresh vanilla cream cheese
3 dl Bonne Premium Passion purée
1 dl sugar
2 teaspoons vanilla sugar
½ dl of water
On the surface:
3 dl Bonne Premium Passion purée
1 ½ dl of jelly sugar
Prepare the base. Chop the candy canes and stir in the melted butter or margarine.
Line the bottom of the 24 cm diameter cake tin with baking paper and press the biscuit mixture onto the bottom of the cake tin. You can also use different types of dishes.
Prepare the filling. Put the gelatin leaves soaking in the water.
Whisk the whipped cream and whisk together the passion purée, sugar and vanilla sugar.
Bring the water to a boil and dissolve in the gelatin squeezed leaves. Stir until smooth. Pour into the filling, stirring constantly. Check the taste.
Pour the filling into the cake tin and level the surface. Allow to clot in the refrigerator for a few hours or overnight.
Prepare the glaze. Bring the passion purée to a boil in a saucepan and add the jelly sugar. Let simmer for a few minutes.
Cool for a moment and peel off the foam formed on the surface with a spoon.
Drain the passion glaze a little at a time on the surface of the cake with a spoon and refrigerate for a moment.
Remove the cake with a knife by swirling along the edge of the cake tin and transfer to a serving tray.
Serve!
Tip! If you use non-edible flowers for decoration, protect their stems with foil or a plastic blade.