How can I do?

Crush the biscuits (in a blender or to imprison them in a clean dish towel and bastonnant with rolling pin).

Preheat oven to 205 °.

Melt the cocoa butter and mix the biscuits.
Press the bottom of your circles of good and keep in the fridge.

Mix your Kiri with agave syrup until the cream. Add the egg and corn starch and continue to whisk. Finally add the cream and whisk to aerate on your device.

Now you have your juice to collect passion fruit. Either you have the chance to have a centrifuge or crush the beans in a sieve over a bowl by hand.
Mix this juice to your device.

Line the bottom of the cheesecake and bake 35 min. Turn off the oven and let the cheesecake cool to the door.

If you refrigerate at least 6 hours in the refrigerator. Carefully remove mold and serve with a red fruit sauce.
Ingredients:

• For the sponge:
• 140g biscuits (petit beurre, shuffleboard Breton …)
• 85 g of cocoa butter to the aircraft:
• 480 g kiri
• 3 tablespoons agave nectar cup
• 15g cornflour
• 1 egg
• 3 Passion Fruit
• 140 g cream

Total time: Preparation + cooking time: 55 min
Yield: 6 people