If you’re a cheesecake lover like me, you’re in for a treat. This passion fruit cheesecake is my go to dessert for impressing guests or simply indulging in a slice of tropical heaven. The creamy, tangy filling paired with the buttery biscuit crust is just perfection. Plus, it’s easier to make than you think, no fancy techniques, just delicious results. Whether you’re searching for the best cheesecake recipe or looking to try something new with passion fruit, you’ve landed in the right place. Let’s get baking!
Easy Passion Fruit Cheesecake Recipe
Ingredients
For the crust:
- 200g biscuits (crushed)
- 100g unsalted butter (melted)
For the filling:
- 500g cream cheese (Room temperature)
- 150g granulated white sugar
- 2 tsp vanilla extract
- 100ml passion fruit pulp (I used six fresh passion fruits – You can buy fresh ones at your local market)
- 2tbsp rum (optional! Can give it a rich, warm depth flavor)
For the topping:
- 150ml passion fruit pulp ( Five fresh Passion Fruits)
- 2 tbsp sugar
Instructions
- Make the crust:
Mix the crushed biscuits, I use the food processor then mixed with the melted butter. Press into a 9-Inch springform pan, forming an even base. Chill in the fridge for 15 minutes. - Prepare the filling:
Beat cream cheese and sugar until smooth, you can do this by hand but I prefer to use my trusty stand mixer. Add eggs one at a time, mixing well. Stir in vanilla, passion fruit pulp and rum. Pour over the chilled crust. - Bake:
Preheat your oven to 160°C (320°F). Bake for 45 minutes until the edges are set, and the center is slightly wobbly. Cool completely. - Top it off:
Heat passion fruit pulp and sugar in a saucepan, I prefer this easy methode but for a thicker topping, mix in a bit of cornstarch dissolved in a little water. Cool before spreading over the cheesecake. - Chill and serve:
Refrigerate for at least 4 hours or overnight. Slice and serve!
Serve with
For an elevated tasting experience, pair your passion fruit cheesecake with a glass of crisp white wine like Sauvignon Blanc or Riesling. The wine’s light, fruity notes beautifully complement the tropical tang of the cheesecake. Alternatively, a cup of citrus-flavored tea, such as lemon or orange, enhances the dessert’s bright, sweet flavors, offering a cozy, non-alcoholic option.
Quick tips for success
These tips will help you get the most out of this recipe. Think of them as my little kitchen secrets!
- Room-Temperature Ingredients: I prefer to use cream cheese, eggs, and butter at room temperature to ensure a smooth, lump-free filling.
- Press the Crust Firmly: To prevent crumbling when serving I like to press the crust tightly with the base of a glass, you can also use the back of a spoon.
- Avoid Overmixing: Mix the filling just until the ingredients are combined. Overmixing can introduce too much air and cause cracks during baking. Also try not to open the oven until the baking time is completed.
- Water Bath Alternative: If you’re worried about cracks but don’t want to use a water bath, place a tray of water on the lower oven rack to create steam.
- Strain the Passion Fruit Pulp: If you prefer a smoother texture, strain the passion fruit pulp to remove the seeds before using it in the filling or topping. I like to keep the seeds as that will give a more aesthetic look.
- Chill Thoroughly: Cheesecake tastes best after chilling overnight, so plan ahead for the best flavor and texture.
And there you have it! A luscious, tropical passion fruit cheesecake recipe that’s as beautiful as it is delicious. If you loved this recipe, I’d love to hear from you in the comments below. Don’t forget to share this recipe on social media or with a friend who loves to bake, it’s always more fun to create delicious treats together! 💛 Happy baking and enjoy every bite! 🍰✨
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