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–+ servings

Passion Fruit Cheesecake

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 6 hours
Total Time 7 hours 30 minutes
Course Baking, Dessert
Servings 12

Equipment

  • 9-inch springform pan
  • a fine mesh strainer
  • mixer

Ingredients
  

Graham Cracker Crust

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

Cheesecake Filling

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

Passion Fruit Coulis Topping

  • 1/2 cup passion fruit pulp
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Instructions
 

Graham Cracker Crust

  • Start by preheating the oven to 350°F (175°C).
  • In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  • Firmly press the mixture into the base of a 9-inch springform pan to form an even layer.
  • Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
  • Reduce the oven temperature to 325°F (160°C).

Cheesecake Filling

  • To make the seedless passion fruit pulp, slice the passion fruits in half and spoon the contents into a fine mesh strainer set over a bowl. Use the back of a spoon to press the juice and pulp through the sieve, discarding the seeds.
  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
  • Add the vanilla extract and mix well.
  • Incorporate the eggs one at a time, beating thoroughly after each addition.
  • Blend in the sour cream and heavy cream until the mixture is completely smooth.
  • Gently fold in the strained passion fruit pulp until evenly mixed throughout.
  • Pour the filling over the cooled crust, smoothing the surface with a spatula.
  • Bake at 325°F (160°C) for approximately 60 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn the oven off, crack the door open, and leave the cheesecake inside to cool for 1 hour.
  • Afterward, remove the cheesecake and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Passion Fruit Coulis Topping

  • Place the passion fruit pulp and sugar into a small saucepan over medium heat. Stir until the sugar has completely dissolved.
  • In a separate bowl, whisk together the cornstarch and lemon juice to create a slurry.
  • Pour the slurry into the saucepan, stirring constantly until the mixture thickens; this should take about 3–5 minutes.
  • Once thickened, remove from heat and let it cool to room temperature.

Assembly

  • After the cheesecake has chilled and set, pour the cooled coulis over the top, spreading it out evenly with a spoon or offset spatula.
  • Refrigerate the assembled cheesecake for an additional hour to let the topping firm up.
  • Carefully release the springform pan and transfer the cheesecake to a serving plate.
  • Slice and serve cold.

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Keyword Cheesecake, Fruit, Passion Fruit
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