Passionfruit Cheesecake

Passionfruit Cheesecake

If you’re looking for a show-stopping dessert that’s sure to impress, you’ve got to try this Passionfruit Cheesecake. It's creamy, tangy, and has a tropical twist that makes it absolutely irresistible. Perfect for any gathering or just a special treat for yourself!

Passionfruit Cheesecake Recipe

12 Servings

Prep Time: 30 minutes
Cook Time: 1 hour
Cool Time: 5 hours, or overnight
Total Time: 6 hours 30 minutes, or overnight

Ingredients

Passionfruit Cheesecake ingredients

Graham Cracker Crust:

  • 18 graham crackers (crumbs)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup seedless passion fruit pulp (sifted to remove seeds)

Passion Fruit Coulis Topping:

  • ½ cup passion fruit pulp
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions

For the Crust:

Cheesecake base method
  1. Preheat your oven to 325°F (163°C).
  2. Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
  3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it tightly.
  4. Bake the crust for 10 minutes. Remove from oven and set aside to cool.
  5. Lower the oven heat to 325°F (160°C).

For the Cheesecake Filling:

Cheesecake Topping

  1. Prepare the seedless passion fruit pulp: Cut the passion fruits in half and scoop the pulp into a fine mesh sieve over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.

  2. Mix: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

  3. Add the vanilla: Mix in the vanilla extract until combined.

  4. Incorporate the eggs: Add the eggs one at a time, beating well after each addition.

  5. Mix in the sour cream and heavy cream: Beat until fully incorporated.

  6. Fold in the passion fruit pulp: Sift and fold in the seedless passion fruit pulp until evenly distributed.

  7. Pour the filling over the crust: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

  8. Bake: Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle).

  9. Cool in the oven: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

  10. Cool completely: Remove from the oven and let it cool completely at room temperature.

  11. Chill: Refrigerate for at least 4 hours or overnight

For the Passion Fruit Coulis Topping:

  1. Combine passion fruit pulp and sugar: In a small saucepan, mix the passion fruit pulp and sugar together.

  2. Cook over medium heat: Heat the mixture until the sugar dissolves.

  3. Make the slurry: In a small bowl, combine the cornstarch with the lemon juice, stirring until smooth.

  4. Thicken the coulis: Add the cornstarch slurry to the saucepan, stirring constantly until the mixture thickens, about 3-5 minutes.

  5. Cool: Remove from heat and let it cool to room temperature.

Assembly

  • Add the topping: Once the cheesecake is set, pour the cooled passion fruit coulis over the top, spreading it evenly.

  • Chill again: Refrigerate the cheesecake for another hour to allow the topping to set.

  • Prepare for serving: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

  • Slice and serve: Slice and serve chilled. Enjoy! 

passionfruit cheesecake

Variations

  1. Mango Passionfruit Cheesecake: Replace half the passionfruit pulp in the filling with mango puree for a tropical twist.
  2. Chocolate Passionfruit Cheesecake: Add 1/4 cup of cocoa powder to the cheesecake filling for a rich chocolate flavor.
  3. Passionfruit Swirl Cheesecake: Instead of mixing the passionfruit pulp into the filling, drop spoonfuls of the pulp on top of the cheesecake and swirl with a knife before baking.

FAQ

Q: Can I use frozen passion fruit pulp?
A: Absolutely! Just make sure it’s thawed and sifted to remove seeds.

Q: How do I prevent cracks in my cheesecake?
A: Ensure all ingredients are at room temperature and avoid over-mixing the batter. Cooling the cheesecake gradually in the oven with the door cracked also helps.

Q: Can I make this cheesecake ahead of time?
A: Yes! Cheesecake actually tastes better after it’s been chilled for a day. Make it up to 2 days in advance and keep it refrigerated.

Q: What if I don't have a springform pan?
A: You can use a regular cake pan, but make sure to line it with parchment paper for easy removal.

Enjoy your delicious and dreamy Passionfruit Cheesecake! It’s a tropical delight that's bound to be a hit at any gathering. Happy baking!

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