When I arrived in Sweden last week I found about 2 kg of ripe passion fruit in the fridge. I remembered a nice cheesecake with passion fruit coulis that I had tasted a while ago. Since I had no eggs in the fridge I set to come up with a cheesecake recipe without eggs and that required no baking. I have already tested and posted the classic cheesecake recipe (which requires about 1 hr of baking) so this one is quite different in that it takes a lot less time to prepare and is a bit lighter and fluffier.
The passion fruit coulis is great with this no-bake cheesecake and you can also top the classic cheesecake or panna cotta with it too. The cornstarch will enable the coulis to thicken a bit and stay on top of the cheesecake when slicing, but if you like your fruit coulis more fluid you can skip the cornstarch. I also used the leftover passion fruit coulis in my breakfast the next day it was great :-)
In any case, try this no-bake cheesecake recipe, I really like it and makes for a nice dessert in Summer!
Recipe for a 24 cm springform cake
250 g digestive biscuits
150 g melted butter
600 g cream cheese, room T
150 g sugar (1.5 dl)
1 vanilla pod
2-3 tbsp passion fruit juice
2 tbsp water
3 leaves gelatin
3 dl liquid cream, whipped
200 g passion fruit pulp
1 tbsp maizena (corn starch)
1 dl water
60 g sugar
Crush finely the digestive biscuits, add melted butter and mix a bit with a spoon. Grease a spring form and cover the base and sides of it with the biscuit mixture. Refrigerate for at least 10 min (leave it in the fridge until you need it).
In a bowl whip cream cheese (it has to be at room T), sugar and seeds from a vanilla pod.
In a small saucepan, heat up a bit the water and passion fruit juice. Add pre-wetted gelatin sheets and swirl until melted.
Add melted gelatin to cream cheese mix while mixing. Finally fold in the whipped cream.
Transfer the cream to the spring form and even out the surface. Cover and refrigerate for at least 3 hours (overnight is better).
Place sugar and passion fruit pulp in a saucepan. Mix maizena and water in a bowl and add to the fruit. Heat up while stirring (don't stop) on medium heat and stir for about 3-4 min until thickened. Let the fruit cool down and then transfer on top of the cake. Refrigerate for another 2 hrs.