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1
Put the gelatin in cold water to soften it for 10 minutes.
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2
Preheat oven to 85 degrees Celsius.
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3
Heat the passion fruit juice in the microwave. Squeeze the gelatin and add it to the warm juice. Mix well so that ithe gelatin melts completely. Pour into a large bowl and add the sour cream and the cream cheese. Beat vigorously with a whisk. Add 1 egg yolk, 1 egg, 80 grams of sugar, and 5 grams of flour. The batter should be homogeneous and without lumps. Pour in small silicone molds.
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4
Bake for 35 minutes.
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5
Reserve on a rack, then store for at least 1 hour in the freezer.
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6
To prepare the crust, mix 80 grams of butter, 170 grams of flour, and baking powder.
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7
In another bowl, vigorously whisk 2 egg yolks and 70 grams of sugar.
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8
Mix the two preparations without stirring too much.
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9
Wrap the dough in plastic wrap. Refrigerate for at least 2 hours.
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10
Preheat oven to 180 C.
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11
Roll out the dough, prick it with a fork.
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12
Bake for 10 minutes.
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13
Remove the tray from the oven, let cool for 10 minutes, break into chunks by hand then back to bake for 5 minutes until golden brown. Let it cool.
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14
Place on each plate a cheesecake, let it thaw either at room temperature or cool it in the refrigerator.
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15
When ready to serve, place biscuit crumbs all over the cheesecake.
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16
Add somepassion fruit pulp, pineapple, and other exotic fruits on the plate.
