Mouthwatering Passion Fruit Cheesecake (Printer-friendly)
Creamy passion fruit cheesecake with a crunchy biscuit base and glossy fruit glaze, chilled for a silky finish.
# What You Need:
→ Base
01 - 7 ounces digestive biscuits or graham crackers, finely crushed
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces cream cheese, at room temperature
04 - 3/4 cup granulated sugar
05 - 3 large eggs
06 - 3/4 cup sour cream
07 - 1 teaspoon vanilla extract
08 - 1/3 cup passion fruit pulp (from about 6 passion fruits or use packaged pulp)
→ Passion Fruit Glaze
09 - 1/3 cup passion fruit pulp
10 - 2 tablespoons water
11 - 3 tablespoons granulated sugar
12 - 1 1/2 teaspoons cornstarch
# How to Make It:
01 - Preheat the oven to 320°F (160°C). Line the base of a 9-inch (23 cm) springform pan with parchment paper.
02 - In a mixing bowl, combine crushed digestive biscuits or graham crackers with melted butter until evenly moistened. Press firmly into the base of the prepared pan, then chill in the refrigerator while preparing the filling.
03 - Using an electric mixer, beat cream cheese until smooth and creamy. Add granulated sugar and blend until well incorporated. Mix in eggs one at a time, beating just until combined after each addition. Fold in sour cream and vanilla extract, followed by the passion fruit pulp.
04 - Pour the cream cheese mixture over the chilled biscuit base and smooth the top. Bake for 45–50 minutes until the center is just set with a gentle wobble.
05 - Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
06 - Cool cheesecake to room temperature, cover, and refrigerate for at least 4 hours or overnight for optimal texture.
07 - In a small saucepan, combine passion fruit pulp, water, and granulated sugar. Dissolve cornstarch in a little cold water, then whisk into the saucepan. Bring to a boil, stirring until the glaze thickens and becomes glossy. Allow to cool slightly.
08 - Spoon the cooled glaze over the chilled cheesecake, spreading evenly. Refrigerate for 20 minutes to set before slicing and serving.
# Expert Tips:
01 -
- This cheesecake looks like a treat from a swanky bakery but comes together with everyday ingredients and simple steps.
- The tangy, exotic flair of passion fruit will transport your taste buds somewhere warm, whether it’s summer or a drizzly weekday.
02 -
- If your cream cheese isn’t truly room temp, you’ll find stubborn lumps lurking—let it sit out longer than you think.
- Chilling the crust before adding the filling helps keep layers distinct and the base crisp.
03 -
- Room temp ingredients make every step smoother and avoid cracks on top.
- Sifting the sugar and patience in mixing will make your filling utterly plush and dreamy.