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Passion Fruit Cheesecake ✨

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This Passion Fruit Cheesecake is a tropical twist on a classic dessert. With a buttery graham cracker crust, creamy cheesecake filling infused with tangy passion fruit, and a glossy passion fruit topping, it’s the perfect balance of rich and refreshing. Keywords: passion fruit cheesecake, tropical cheesecake, fruity cheesecake recipe, passion fruit dessert, creamy fruit cheesecake

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs (or digestive biscuit crumbs)

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened

  • ¾ cup granulated sugar

  • 3 large eggs, room temperature

  • 1 tsp vanilla extract

  • ¾ cup sour cream

  • ½ cup passion fruit pulp (strained, seeds removed if desired)

Passion Fruit Topping:

  • ½ cup passion fruit pulp

  • 2 tbsp sugar (adjust to taste)

  • 1 tsp lemon juice

  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

  1. Preheat & Prep Pan:
    Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

  2. Make the Crust:
    Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool slightly.

  3. Prepare Cheesecake Filling:
    Beat softened cream cheese until smooth and fluffy. Add sugar and vanilla; mix well. Beat in eggs one at a time, mixing just until incorporated. Stir in sour cream and passion fruit pulp until fully blended.

  4. Assemble & Bake:
    Pour the filling over the crust. Place the pan in a larger dish and add 1 inch of hot water (for a water bath).
    Bake for 55–65 minutes, until edges are set and center slightly jiggles.

  5. Cool & Chill:
    Let cheesecake cool in the oven with the door cracked for 1 hour. Remove from water bath, cool completely, then refrigerate for at least 4 hours or overnight.

  6. Prepare Topping:
    In a saucepan, combine passion fruit pulp, sugar, and lemon juice. Simmer for 2–3 minutes. If using, add the cornstarch slurry and simmer until thickened. Cool before pouring over chilled cheesecake.

  7. Serve:
    Once set, release cheesecake from pan, spoon passion fruit topping over the top, and slice to serve.

Notes

  • For a smoother texture, strain passion fruit pulp to remove seeds.

  • A water bath helps prevent cracking and ensures even baking.

  • Topping can be made ahead and stored in the fridge.

Find it online: http://maicook.com/passion-fruit-cheesecake-%e2%9c%a8/