Passion Fruit Cheesecake

• Crush the gluten-free oat biscuits in a plastic bag using a rolling pin.
• Mix the ground almonds (1) and the melted butter together.
• Line the springform pan with baking paper and press the cookie dough firmly onto the bottom.
• Mix all the ingredients for the cream well until a creamy mixture is formed.
• The cream cheese should be at room temperature so that it can be stirred until nice and creamy and does not form lumps.
• Spread the cream on the cookie base and bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 1 hour until golden brown.
• Let the cake cool and then chill in the refrigerator for 1-2 hours until firm.
• To make the passion fruit cream, halve the passion fruit and put the pulp into a pot.
• Stir in the mango juice (1) and apple pectin well and simmer for about 2 minutes, stirring constantly.
• Remove from the heat and spread directly onto the cake.
• Let the passion fruit cream cool down and, if necessary, put the cake back in the refrigerator.

Our HistaFood tip

Instead of gluten-free oat cookies, you can also use gluten-free rolled oats with butter, ground almonds (1) and some maple syrup as a base.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.