Passion Fruit Cheesecake

Description:

This Passion Fruit Cheesecake is a tropical delight with a creamy cheesecake filling and a luscious passion fruit topping. Its sweet and tangy flavor pairs beautifully with a buttery biscuit crust, making it an irresistible dessert for any occasion.

Origin:

Passion fruit, a tropical favorite, adds a burst of freshness to the classic cheesecake, creating a dessert that’s both indulgent and refreshing. Perfect for summer gatherings or whenever you want a taste of the tropics.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup passion fruit pulp (fresh or frozen, strained to remove seeds)

For the Passion Fruit Topping:

• 1/2 cup passion fruit pulp (with seeds for texture, if desired)
• 1/4 cup granulated sugar
• 1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand.
3. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8–10 minutes, then set aside to cool.

Make the Cheesecake Filling:

4. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract, sour cream, and passion fruit pulp until fully combined.
7. Pour the filling over the cooled crust and smooth the top.

Bake the Cheesecake:

8. Place the springform pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan (water bath method).
9. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Prepare the Passion Fruit Topping:

11. In a small saucepan, combine passion fruit pulp, sugar, and the cornstarch slurry. Cook over medium heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let cool.

Assemble and Serve:

12. Spread the cooled passion fruit topping over the cheesecake.
13. Refrigerate for at least 4 hours or overnight before serving.

Tips for Success:

• Strain the passion fruit pulp if you prefer a smoother topping without seeds.
• Use room-temperature ingredients for the filling to ensure a smooth texture.
• Line the bottom of the springform pan with parchment paper for easy removal.

Recommendations:

• Garnish with fresh passion fruit seeds, whipped cream, or mint leaves for added flair.
• Store leftovers in the refrigerator for up to 5 days or freeze slices individually for up to 3 months.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~360
• Protein: 6g
• Fat: 25g
• Carbohydrates: 28g
• Sugar: 19g
• Sodium: 240mg

Delight in the tropical flavors of this Passion Fruit Cheesecake—a dessert that’s as beautiful as it is delicious! ✨