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Passionfruit Cheesecake Recipe

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Passionfruit Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, silky passionfruit-infused filling, and a vibrant tropical topping. The perfect balance of sweet and tangy flavors makes it an elegant treat for any occasion.

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup passionfruit pulp or passionfruit purée
  • 1 teaspoon vanilla extract
  • 1/2 cup passionfruit pulp
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes and allow it to cool.
  4. Beat the cream cheese in a large bowl until smooth.
  5. Gradually add the sugar and mix until combined.
  6. Add the eggs one at a time, mixing after each addition.
  7. Mix in the sour cream, passionfruit pulp, and vanilla extract until smooth.
  8. Pour the filling over the cooled crust.
  9. Place the springform pan into a larger roasting pan and add hot water to create a water bath.
  10. Bake for 55 to 65 minutes, until the edges are set and the center is slightly wobbly.
  11. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  12. Remove the cheesecake, cool completely, and refrigerate for at least 6 hours or overnight.
  13. For the topping, combine the passionfruit pulp, sugar, cornstarch, and water in a saucepan.
  14. Cook over medium heat, stirring constantly, until thickened.
  15. Cool the topping completely, then spread it over the chilled cheesecake before serving.

Notes

  • Frozen passionfruit pulp can be used if fresh passionfruit is unavailable.
  • A water bath helps prevent cracks and creates a smoother texture.
  • Cheesecake tastes best when made a day ahead.
  • Freeze the cheesecake without the topping for up to 3 months.
  • Serve with fresh berries, whipped cream, or tropical fruit for extra flair.
  • Do not overmix the batter to minimize the risk of cracking.

Nutrition

Find it online: https://thefamilycooking.com/passionfruit-cheesecake-recipe/