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Passion Fruit Cheesecake

Passion Fruit Cheesecake
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A creamy and delicious passion fruit cheesecake topped with a glossy passion fruit sauce, perfect for dessert lovers.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1 sleeve graham crackers plus 2 full strips (about 10 strips)
  • 4 Tablespoons butter
  • For the Cheesecake:
  • 4 – 8 ounce packages cream cheese (at room temperature, full fat PHILADELPHIA recommended)
  • 1 ½ cups granulated white sugar
  • ¼ cup cornstarch
  • 1 Tablespoon vanilla extract (pure recommended)
  • 3 large eggs
  • ⅔ cup heavy whipping cream
  • For the Passion Fruit Topping:
  • 3 Tablespoons water
  • 2 Tablespoons cornstarch
  • 14 ounces passion fruit puree or passion fruit pulp
  • ⅓ cup sugar (for a more tart sauce, use ¼ cup)

Instructions

  1. Preheat the oven to 350°F.
  2. Put graham crackers in a food processor and process until crumbly. Melt the butter, then add it to the crushed graham crackers and mix well.
  3. Press the mixture into a 9″ springform pan and bake for 4 minutes to set the crust.
  4. In a mixing bowl, place one brick of cream cheese, ½ cup of sugar, and cornstarch. Beat on medium low for 3-4 minutes, scraping down the sides of the bowl.
  5. Add the remaining cream cheese one package at a time, mixing for about one minute for each addition.
  6. Add the sugar, ½ cup at a time, mixing well after each addition. Add vanilla extract and mix to combine.
  7. Increase the mixer speed to medium-high and add the eggs one at a time, mixing for about 30 seconds with each egg. Scrape the bowl after each addition.
  8. Add the heavy whipping cream and mix on medium speed until just combined, being careful not to over mix.
  9. Pour the cheesecake filling onto the crust.
  10. Bake in a preheated oven in a water bath (place the springform pan in a large pan filled with water halfway up the pan) for 70-85 minutes until it just starts to turn golden.
  11. Cool the cheesecake on the counter for at least 2 hours (preferably 3-4) before refrigerating for an additional 4 hours or longer before serving.
  12. For the topping: After cooling for at least 2 hours, mix the cornstarch and water in a small bowl. Combine with the puree and sugar in a small saucepan over medium heat.
  13. Bring to a boil while stirring constantly, letting it boil until the sauce thickens and darkens a little.
  14. Allow the topping to cool for 5-8 minutes before pouring over the cooled cheesecake. Refrigerate for a minimum of 2 hours.

Notes

  • Use full fat PHILADELPHIA cream cheese for the best texture.
  • Make sure to cool the cheesecake gradually to avoid cracking.
  • For a thicker topping, let the passion fruit mixture boil longer until it reaches desired consistency.

Nutrition

Find it online: https://www.spiritsdrink.com/passion-fruit-cheesecake-recipe-delicious/