Desserts

Passion Fruit Cheesecake

September 14, 2017

Passion fruit and cheesecake were always meant to be together…The cheesecake crust on this is really the kicker as far as flavor and texture goes, but every bite is kind of magical in a tropical way. If you can get your hands on passion fruit, this is a MUST TRY IMMEDIATELY! Let’s dive into it.

Split and deseed the passion fruit into a separate bowl.

Next add 1/4 cup of cold diced butter to a food processor along with…

…1/4 cup of sugar…

…1/2 cup of flour…

…1 tsp of salt…

…and 1 tbsp of passion fruit juice (or water).

Blend until the ingredients loosely come together (similar to damp sand).

Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown.

When finished cooking, remove from the oven and set aside to cool.

Begin making the cheesecake filling by adding 3 tbsp of sour cream and 2 cups of cream cheese…

…1 whole egg…

…1/4 cup of sugar…

…1 tbsp of cornstarch…

…and 3-4 tbsp passion fruit juice to a large mixing bowl.

Give this a good mix until silky smooth and then set aside to form the cheesecake crust.

Add the crispy crumble to a food processor as well as…

…2 tbsp of cold diced butter…

….and 2 tbsp of sugar.

Pulse several times until the mixture is like a sandy clay.

Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers.

Be sure to firmly pack in the crust to ensure it doesn’t crumble (TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry).

Bake at 350°F for 20-25 minutes, or until golden brown.

When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes.

Slowly pour in the cheesecake mixture until it reaches the very top of the crust.

Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes.

Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.

Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour…

…before transferring to the fridge to chill and set up.

With the cheesecake cooled, carefully remove it from the mold.

You can use an offset spatula or butter knife to lift it from the pan if need be.

Serve as a personal cake or slice it up to share.

Drizzle with some fresh passion fruit syrup and ENJOY!

Passion Fruit Cheesecake

Passion Fruit Cheesecake

Ingredients

    Crust:
  • 1/2 cup flour
  • 1/4 cup sugar (plus 2 tbsp)
  • 1/4 cup cold diced butter (plus 2 tbsp)
  • 1 tsp salt
  • 1 tbsp water or passion fruit juice
  • Filling:
  • 3 tbsp sour cream
  • 1/2 cup cream cheese
  • 1/4 cup sugar
  • 1 whole egg
  • 3-4 tbsp passion fruit juice
  • 1 tbsp cornstarch

Instructions

  1. Split and deseed the passion fruit into a separate bowl.
  2. Next add 1/4 cup of cold diced butter to a food processor along with 1/4 cup of sugar, 1/2 cup of flour, 1 tsp of salt, and 1 tbsp of passion fruit juice (or water).
  3. Blend until the ingredients loosely come together (similar to damp sand). Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown. When finished cooking, remove from the oven and set aside to cool.
  4. Begin making the cheesecake filling by adding 3 tbsp of sour cream, 1/2 cup of cream cheese, 1 whole egg, 1/4 cup of sugar, 1 tbsp of cornstarch, and 3-4 tbsp passion fruit juice to a large mixing bowl. Give this a good mix until silky smooth and then set aside to form the cheesecake crust.
  5. Add the crispy crumble to a food processor as well as 2 tbsp of cold diced butter and 2 tbsp of sugar. Pulse several times until the mixture is like a sandy clay.
  6. Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers. Be sure to firmly pack in the crust to ensure it doesn’t crumble (TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry). Bake at 350°F for 20-25 minutes, or until golden brown.
  7. When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes. Slowly pour in the cheesecake mixture until it reaches the very top of the crust. Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes. Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.
  8. Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour before transferring to the fridge to chill and set up.
  9. With the cheesecake cooled, carefully remove it from the mold. You can use an offset spatula or butter knife to lift it from the pan if need be. Serve as a personal cake or slice it up to share. Drizzle with some fresh passion fruit syrup and ENJOY!
http://www.byrontalbott.com/passion-fruit-cheesecake/

| Top Left: Food Processor | Top Middle: Boos Cutting Boards | Top Right: Glass Bowl Set |
| Bottom Middle: Springform Pans | Bottom Right: Utility Knife |

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  • Nikita September 25, 2017 at 5:48 am

    Thanks for the recipe! If I were to make it in an 7inch springform, should I just double the amount of the ingredients?

  • Walter Wade October 6, 2017 at 6:50 pm

    Love your flavour selections.

    For the Passion Fruit Cheesecake, can one simply double the recipe if one wants to make it in a 9″ springform pan? Are there any caveats I should be aware of when making as a 9″ version, like different temperature or length of time in oven, etc?

    I want to make this for Thanksgiving as a change of pace and to surprise the family – notoriously picky native New Yorkers when it comes to cheesecake.

    Thanks.