Passion Fruit Cheesecake Bars

Passion Fruit Cheesecake Bars

Passion Fruit Cheesecake Bars

Ingredients

  • For the crust:
  • 1 1/2 cups of crushed Maria biscuits (about 150 grams)
  • 5 tablespoons of melted butter (about 70 grams)
  • For the cheesecake filling (all at room temperature):
  • 2 packages of cream cheese (340 grams total)
  • 2/3 cup of La Lechera Sweetened Condensed Milk (about 150 grams)
  • 1/3 cup of plain yogurt (about 80 grams)
  • 1 teaspoon of vanilla extract
  • 3/4 cup of passion fruit pulp (about 180 grams)
  • 1 packet (14 grams) of unflavored gelatin (hydrated in 1/4 cup of water)
  • For the topping:
  • 1 1/2 cups of passion fruit pulp with seeds (about 150 grams)
  • 1 cup of water (about 240 ml)
  • 1/2 cup of granulated sugar (about 120 grams)
  • 1 small packet (7 grams) of unflavored gelatin (hydrated in 1/4 cup of water)

Instructions

  1. Start by preheating your oven to 350°F (175°C).
  2. In a bowl, mix together the crushed Maria biscuits and melted butter until well combined.
  3. Press the mixture evenly into the bottom of a greased 9x9-inch baking pan to form the crust.
  4. Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.
  5. In another bowl, beat the cream cheese until smooth and creamy.
  6. Gradually add the La Lechera Sweetened Condensed Milk, plain yogurt, and vanilla extract, mixing until well combined.
  7. Stir in the passion fruit pulp until evenly distributed.
  8. In a small bowl, hydrate the gelatin in water according to package instructions, then gently heat it until fully dissolved.
  9. Add the dissolved gelatin to the cheesecake mixture and mix until smooth.
  10. Pour the cheesecake filling over the cooled crust in the baking pan, spreading it out evenly.
  11. Refrigerate the cheesecake bars for at least 4 hours, or until set.
  12. For the topping, combine the passion fruit pulp, water, and granulated sugar in a saucepan over medium heat.
  13. Cook until the sugar is dissolved and the mixture thickens slightly, then remove from heat.
  14. In a small bowl, hydrate the gelatin in water according to package instructions, then add it to the passion fruit mixture and stir until fully dissolved.
  15. Allow the passion fruit topping to cool slightly, then pour it over the chilled cheesecake layer.
  16. Return the pan to the refrigerator and chill for an additional 2 hours, or until the topping is set.
  17. Once fully set, slice into bars and serve chilled. Enjoy your delicious Passion Fruit Cheesecake Bars!

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