Chocolate Passion Fruit Cheesecake

Ingredients for 1 servings:

• 2 egg whites
• 80 g sugar
• 100 g ground almonds
• 45 g powdered sugar
• 15 g flour
• 250 g biscuit(s), (Oreo, Spekulatius, cookies etc.) preferably mixed
• 40 g brown cane sugar
• 100 g butter, liquid, cooled
• 125 g cream cheese
• 250 g passion fruit juice, preferably pure
• 135 g sugar
• 3 sheets of gelatin
• 200 g whipped cream, whipped until stiff
• 130 g dark chocolate, chopped into small pieces
• 330 g cream
• 1 sheet of gelatin

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

own invention, always very well received

Draw a circle approximately 20 cm in diameter on baking paper. Preheat oven to 175°C. Beat the egg whites with the sugar until stiff peaks form. Combine the powdered sugar, flour, and almonds, then fold into the beaten egg whites. Spread into the circle and bake for approximately 12 to 15 minutes. Let cool. Meanwhile, for the base, finely chop the biscuits in a food processor, not too finely, mix well with the butter and brown sugar, and press into a 24 cm springform pan. Refrigerate. In a food processor, mix the cream cheese, passion fruit juice, and sugar thoroughly. Add the gelatin (soaked and melted in the microwave) and fold into the stiffly whipped cream. Pour onto the batter, smooth down, and return to the refrigerator. Heat about 80g of the cream (do not boil) and melt the chocolate in it, then stir in the softened and melted gelatin. Let cool. Whip the remaining 250g of cream until stiff and gently mix with the chocolate. Now place the almond sponge cake on top of the passion fruit layer and spread the chocolate mousse on top. It’s best to let it chill overnight. To cut, it’s best to dip a knife in a glass of hot water and wipe it dry, so you get a nice cut. The cake will easily keep in the fridge for a few days. For your information, I cut it into 16 slices.