Passion Fruit Cheesecake
- For the cream
- 4 sheets white gelatin
- 150 grams Quark
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Vanilla sugar
- 80 milliliters Whipped cream
For the base: put biscuits in a freezer bag and crumble finely with a rolling pin. Mix with butter and sugar and press base into the bottom of 4 heart-shaped pans lined with parchment paper. Refrigerate for 1 hour.
For the cream: soak gelatine in cold water. Combine quark with sugar, lemon juice and vanilla sugar. Put wet gelatin into a pan and simmer on low heat. Add 2 tablespoons of quark cream, mix well. Stir gelatine into remaining cream. Beat cream until stiff and fold into quark mixture.
Spread mixture onto cake bases and refrigerate for 2 hours.
For the passion fruit layer: cut passion fruit in half, remove pulp with a spoon, combine with juice and heat up in a pan. Soften gelatine, squeeze and dissolve in warm juice. Pour passion fruit mixture onto cakes and refrigerate until it solidifies.
Loosen finished tarts from pans, transfer to plates and serve.