Passion Fruit Cheesecake
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
10 to 12 portions
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Course
Dessert
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Cuisine
South American, Fusion, American, International
Passion Fruit Cheesecake
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Easy recipe for passion fruit cheesecake. This delicious dessert has a cookie crust base, a creamy layer prepared with cream cheese, passion fruit juice, eggs, and sugar, and a passion fruit sauce topping.
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Ingredients
For the cheesecake cookie base:
- 240 grams of Maria type cookies or Graham crackers - 240 grams=8.5 ounces=15 graham crackers or 2 packs of Maria cookies
- 1 stick of unsalted butter 4 ounces or ~115 grams of melted butter
- 2 tablespoons of sugar
For the passion fruit cheesecake filling:
- 2 packs of cream cheese, room temperature 2 packs = 16 ounces = ~500 grams of cream cheese
- 6 eggs
- 2 tablespoons cornstarch
- ¾ cup pure passion fruit juice
- 1 ½ cups of sugar 1 ½ cups of sugar= 300 grams= 10.5 ounces
- 1 teaspoon vanilla extract
For the passion fruit syrup or sauce:
- ½ cup passion fruit juice – you can include a little of the pulp with the seeds if you wish
- 1 cup of sugar 200 grams =7 ounces
Instructions
- Preheat the oven to 150°C/300°F.
- Crush the cookies in the blender or food processor. Before starting, make sure the blender glass is completely dry. Crush the cookies in batches in the blender jar or the food processor container.
- Blend them until they turn into a powder. If you don't have a blender, put the cookies in a plastic bag and crush them with a rolling pin.
- In a medium bowl, add the crushed cookies, the melted butter, and the two tablespoons of sugar.
- Mix all the ingredients until you have a dough similar in consistency to beach sand.
- Line a 9-inch (22 cm) round springform baking pan with parchment paper. Cut out a circle for the base and a long sheet for the sides. The parchment paper should be higher than the baking pan sides.
- Pour all of the cookie/cracker mixture onto the pan and spread it evenly on the base and sides of the pan using your fingers. You can use a glass or the bottom of a measuring cup to help compact and even out the cookie layer.
- Bake the cookie crust in the preheated oven (150C/350F) for ten minutes until golden.
- While the cookie crust is cooking, you can prepare the passion fruit cheesecake filling:
- Place the following ingredients in a large mixing bowl: cream cheese, eggs, cornstarch, passion fruit juice, sugar, and vanilla extract. Mix well using a hand mixer until the mixture is completely homogeneous and smooth.
- Remove the mold from the oven and let it cool down. Then, pour the passion fruit cream cheese filling into the mold with the pre-baked cookie crust.
- Put the baking mold back in the oven and cook for 30 minutes at 150°C/350F, then lower the temperature to 100°C/215F for 20 minutes, and finally, before turning it off, cook it at 50°C/125F for 30 minutes.
- Let the cheesecake cool in the oven, for at least an hour. Then remove it from the oven and refrigerate it for at least two hours, ideally overnight or for several hours.
- To prepare the passion fruit syrup sauce, put ½ cup passion fruit juice (including some passion fruit pulp with seeds if desired) with 1 cup sugar in a small saucepan. Mix well and bring to a boil, stirring occasionally. Once it boils, lower the heat and cook for about 25-30 minutes to thicken a little. Let it cool completely.
- To serve the cheesecake, unmold it and carefully remove the baking/parchment paper. Place the cheesecake on a serving plate.
- You can add the passion fruit sauce directly to the cheesecake, or you can serve each individual slice with the sauce on top.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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