Passion Fruit Cheesecake

Prep Time 30

Cook Time 1

Cool Time 6

Total Time 7 30

Course Baking, Dessert

Servings 12

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).

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.

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.

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