A chilled passion fruit cheesecake on a compact cookie crust. Gelatin gives the filling enough structure without making it rubbery, while a cooked passion fruit topping adds shine and acidity. Creamy, tropical, and designed to slice cleanly after a long chill.
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Process the vanilla cookies into fine crumbs and mix with the melted unsalted butter. The mixture should resemble damp sand and hold together when pressed between your fingers. Firmly compact it into an even layer in the base of a springform pan.
Refrigerate the crust for 20 minutes. While it chills, let the cream cheese sit out just long enough to soften; it should mix easily without becoming warm.
Beat the cream cheese for 1 minute, until completely smooth. Add the condensed milk, vanilla extract, and three fifths of the passion fruit pulp. Beat for only 1 more minute, until smooth and lump-free; avoid incorporating excessive air.
Mix the unflavored gelatin with three quarters of the water and let it bloom for 5 minutes. Microwave in very short intervals until liquid, without boiling. First mix a few spoonfuls of filling into the gelatin to temper it, then incorporate it into the main bowl. Whip the whipping cream to soft peaks and fold it in gently. Pour over the chilled crust and refrigerate for 8 hours, until the center is set while retaining a slight creamy give.
For the topping, place the remaining passion fruit pulp and white sugar in a saucepan and cook over medium heat for 2 minutes, until the sugar dissolves. Mix the cornstarch with the remaining water, stream it in, and cook for another 1 to 2 minutes, stirring, until the sauce is glossy and thick but still pourable. Cool completely.
Unmold the cheesecake once completely cold and set. Spread the cooled passion fruit topping over the surface and refrigerate for another 30 minutes before slicing. Use a clean, slightly warm knife for each portion. A correct slice shows a compact crust, creamy filling that holds its shape, and a soft rather than gelatinous topping. 🥭
