Passion Fruit Cheesecake
This Passion Fruit Cheesecake is made with a buttery graham cracker crust, smooth cream cheese filling, and fresh passion fruit pulp, then finished with a simple passion fruit coulis on top.
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It’s a nice dessert to make for birthdays, holidays, family dinners, or weekend gatherings. It is also a good choice when you want to make dessert ahead of time since it needs several hours to chill and set.
And for more cheesecake recipes, the recipes below are worth trying:
- Strawberry Cheesecake Dip
- Mini No-Bake Raspberry Cheesecakes
- Creamy Banana Pudding Cheesecake
- No-Bake Unicorn Cheesecake Bites
Ingredients You’ll Need:
- 18 graham cracker (crumbs)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling: - 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup seedless passion fruit pulp (sifted to remove seeds)
Passion Fruit Coulis Topping: - ½ cup passion fruit pulp
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
How to Make Passion Fruit Cheesecake
Step 1: Preheat your oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Step 2: Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool while preparing the filling.
Lower the oven heat to 325°F (160°C).
Step 3: To prepare the seedless passion fruit pulp, cut the passion fruits in half and scoop the pulp into a fine mesh sieve placed over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.
Step 4: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Step 5: Add the vanilla extract and mix until combined.
Step 6: Add the eggs one at a time, beating well after each addition.
Step 7: Mix in the sour cream and heavy cream until fully incorporated.
Step 8: Sift and fold in the seedless passion fruit pulp until evenly distributed.
Step 9: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 10: Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle).
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Step 11: In a small saucepan, combine the passion fruit pulp and sugar.
Cook over medium heat until the sugar is dissolved.In a small bowl, mix the cornstarch with the lemon juice to make a slurry.
Add the cornstarch slurry to the passion fruit mixture, stirring constantly until it thickens, about 3-5 minutes.
Remove from heat and let it cool to room temperature.
Step 12: Once the cheesecake is set, pour the cooled passion fruit coulis over the top, spreading it evenly.
Refrigerate the cheesecake for another hour to allow the topping to set.
Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Slice and serve chilled.
Important Recipe Notes
- Make sure the cream cheese is softened to room temperature so the filling mixes smoothly and doesn’t have lumps.
- Sift the passion fruit pulp to remove the seeds before adding it to the cheesecake filling for a smoother texture.
- Don’t overmix the eggs into the filling. Mix just until combined to help prevent too much air from getting into the batter.
- The cheesecake should still have a slight jiggle in the center when you take it out of the oven. It will continue to set as it cools.
- Let the cheesecake cool slowly in the turned-off oven with the door slightly open before moving it to the refrigerator.
- Chill the cheesecake for at least 4 hours, but leaving it overnight will give it a firmer texture and make it easier to slice.
- Make sure the passion fruit coulis is completely cool before spreading it over the cheesecake.
- Keep the cheesecake refrigerated until ready to serve and store any leftovers in the refrigerator.
Passion Fruit Cheesecake
Ingredients
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup seedless passion fruit pulp sifted to remove seeds
Graham Cracker Crust:
- 18 graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Passion Fruit Coulis Topping:
- ½ cup passion fruit pulp
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.Bake for 10 minutes, then set aside to cool while preparing the filling.Lower the oven heat to 325°F (160°C).
- To prepare the seedless passion fruit pulp, cut the passion fruits in half and scoop the pulp into a fine mesh sieve placed over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until fully incorporated.
- Sift and fold in the seedless passion fruit pulp until evenly distributed.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle).Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine the passion fruit pulp and sugar.Cook over medium heat until the sugar is dissolved.In a small bowl, mix the cornstarch with the lemon juice to make a slurry.Add the cornstarch slurry to the passion fruit mixture, stirring constantly until it thickens, about 3-5 minutes.Remove from heat and let it cool to room temperature.
- Once the cheesecake is set, pour the cooled passion fruit coulis over the top, spreading it evenly.Refrigerate the cheesecake for another hour to allow the topping to set.Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.Slice and serve chilled.
