2 cups of crushed crackers or passed through a blender
1 tablespoon of ground cinnamon
1/2 cup of granulated sugar or common sugar
1/2 cup of melted butter or margarine
240g of fresh ricotta or Minas cheese without salt
1 can of condensed milk
1/3 cup of passion fruit juice
1 tablespoon of orange extract
For the glaze
8 halves of passion fruit pulp in syrup (reserve the liquid)
1/4 cup of sugar
2 tablespoons of cornstarch
1 cup of passion fruit pulp syrup
1/2 cup of clarified passion fruit juice
1 tablespoon of freshly squeezed lime juice
2 cups of crushed crackers or passed through a blender
1 tablespoon of ground cinnamon
1/2 cup of granulated sugar or common sugar
1/2 cup of melted butter or margarine
240g of fresh ricotta or Minas cheese without salt
1 can of condensed milk
1/3 cup of passion fruit juice
1 tablespoon of orange extract
For the glaze
8 halves of passion fruit pulp in syrup (reserve the liquid)
1/4 cup of sugar
2 tablespoons of cornstarch
1 cup of passion fruit pulp syrup
1/2 cup of clarified passion fruit juice
1 tablespoon of freshly squeezed lime juice
Preheat the oven to moderate temperature (170°F)
Grease a 9-inch round cake pan
Mix all the ingredients well, spread and flatten in the pan
Bake for 10 minutes, then let it cool
Beat the ricotta or Minas cheese and gradually add the milk while beating until smooth
Add the passion fruit juice and orange extract
Place over the baked cake and refrigerate for 3 hours
Dress with passion fruit pulp on top
In a small saucepan, mix well the sugar, cornstarch, passion fruit pulp syrup, and clarified passion fruit juice
Bring to a boil and cook until thickened and shiny
Let it cool and spread evenly over the cake and refrigerate again for 1 hour
