No Bake Passion Fruit Cheesecake, No Added Refined Sugar

Method

1. Mix 70g of flour, 34g of softened unsalted butter, 19g of cocoa powder and 31g of kOBE Monk Fruit Blend into a dough, roll it out 3mm thick, bake at 160 degrees C for about 15 minutes until crisp, and leave to cool completely.
2. Squeeze the passion fruit to get 150ml of juice and split it in two: 100ml with the seeds strained out for the filling, and 50ml with the seeds left in for the jelly on top.
3. Put the cooled cocoa biscuits into a plastic bag, tie it shut, and roll over it until they are fine crumbs.
4. Melt the remaining 35g of unsalted butter and pour it into the crumbs a little at a time, mixing until they are damp and hold together.
5. Tip the crumbs into the tin, spread them out, press them down hard with the back of a spoon, and chill until the butter sets.
6. Whip 250ml of whipping cream, starting slow until large bubbles form, then moving up to medium speed and beating to stiff peaks.
7. Cook the egg yolk over a pot of hot water, keeping the base of the bowl off the water, stirring constantly until the yolk thickens and turns pale.
8. Warm 150g of cream cheese over hot water, beat it at low speed until soft and smooth, fold in the egg yolk, then cover it and leave it to cool completely.
9. Soak 10g of gelatin powder in water until it swells clear, then melt it. Heat the 100ml of strained passion fruit juice with 90g of kOBE Monk Fruit Blend until dissolved, then stir the melted gelatin through.
10. Fold the cream cheese and yolk mixture into the whipped cream, first mixing one third of it with the passion fruit juice so it combines easily, then folding everything together.
11. Pour the mixture slowly into the tin, stir gently to break any air bubbles, and chill for 1 to 2 hours.
12. Bring the 50ml of passion fruit juice with the seeds to a boil with 30ml of water and 45g of kOBE Monk Fruit Blend, stir in 5g of soaked gelatin powder until dissolved, and skim off the foam.
13. Take the cake out, pour the jelly over the top, and chill until it sets.

Tips

• The biscuits have to cool completely before they are crushed, since crushing them warm gives chewy crumbs and a base that never turns crisp.
• The finer the biscuits are crushed, the better the base binds and the less it breaks when sliced.
• Soak the gelatin until it swells clear before melting it, and the filling stays smooth with no threads.
• kOBE Monk Fruit Blend is a powder, so it dissolves the moment it meets the hot passion fruit juice.
• To release the cake easily, dip a cloth in warm water and wrap it around the tin for about 2 minutes.