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Passion Fruit Cheesecake Recipe

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★★★★★

4.4 from 81 reviews

A luscious and tangy Passion Fruit Cheesecake featuring a buttery graham cracker crust and a creamy filling infused with fresh passion fruit pulp, topped with a vibrant passion fruit coulis. Perfectly baked to a smooth, rich texture with a refreshing fruity finish, this dessert brings tropical flavors to an elegant classic cheesecake.

Ingredients

Scale

Crust

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

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

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

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove and let cool.
  2. Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) to prepare for baking the filling.
  3. Prepare Seedless Passion Fruit Pulp: Cut passion fruits in half and scoop pulp into a fine mesh sieve over a bowl. Press pulp through to extract juice and pulp, leaving seeds behind.
  4. Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract and mix. Add eggs one at a time, beating well after each. Mix in sour cream and heavy cream until fully incorporated. Finally, sift and fold in seedless passion fruit pulp evenly.
  5. Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 60 minutes until center is almost set but slightly jiggly.
  6. Cool Cheesecake in Oven: Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  7. Finish Cooling and Chill: Remove cheesecake from oven. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Prepare Passion Fruit Coulis: In a small saucepan, combine passion fruit pulp and sugar. Cook over medium heat until sugar dissolves. Mix cornstarch with lemon juice to form slurry and add to saucepan, stirring constantly until thickened (3-5 minutes). Remove from heat and cool to room temperature.
  9. Add Coulis Topping: Pour cooled passion fruit coulis evenly over chilled cheesecake and refrigerate for another hour to set the topping.
  10. Serve: Carefully remove cheesecake from springform pan, transfer to serving plate, slice, and serve chilled.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Sifting passion fruit pulp is essential to remove seeds and achieve a smooth texture.
  • Do not overbake the cheesecake; it should remain slightly jiggly in the center when done.
  • Cooling the cheesecake gradually in the oven helps prevent cracking.
  • The coulis topping can be made a day ahead and refrigerated.
  • Use fresh passion fruits for the best flavor or high-quality frozen pulp if unavailable.

Keywords: passion fruit cheesecake, tropical cheesecake, passion fruit dessert, creamy cheesecake, graham cracker crust, fruity cheesecake recipe

Find it online: https://thefoodrecipe.com/passion-fruit-cheesecake-recipe/