100 ml Passion fruit juice (1/2 cup or 4 passion fruit) 250 g Cream cheese 250 g Milk cream, 1 Can condensed milk, 7g Unflavored gelatin 150 g Chocolate cookies 100g butter
Muscat Nohue peppers
Process the cookies and mix with the previously diluted butter in the microwave. Place this preparation in the bottom of a removable mold lined with parchment paper. Press the cookies with your hands so that it adheres well to the mold. Take to the refrigerator. Reserve. Cut the passion fruit in two and remove all the pulp, separate 3 tbsp for decoration, the rest to process and then strain to extract only the juice. Hydrate the unflavored gelatin and then dissolve for 10 seconds in the microwave. Separate from this diluted gelatin 2 tbsp. for decoration. Reserve. In a bowl beat the cream to medium, then add the cream cheese, condensed milk and passion fruit juice, mix and then add the unflavored gelatin, mix well and then empty into the mold. Take to the refrigerator for 30 ‘. Add to the reserved passion fruit pulp, 2 tbsp. sugar, 3 tbsp. of water and the 2 tbsp. of reserved unflavored gelatin. Remove the mold from the refrigerator and pour this preparation over the entire surface of the cheesecake. Put it in the fridge again until the next day. Assemble a piece of cheesecake on the plate, on Muscat Nohue Peppers.