When you think of the ultimate crowd pleasing dessert, Cheesecake often comes to mind. But If you want to please AND wow your family and party guests, this easy Raspberry Passion Fruit Cheesecake with Speculoos Crust recipe is for you!
Why we love this recipe
Cheesecakes were never one of my go-to dessert growing up. You don't typically find cheesecakes in traditional French bakeries, and the only recipe I was accustomed to was my grandma's Eastern-European style baked cheesecake.
But this was until I spent a year in the US in 2008 and was brought to "The Cheesecake Factory". I'll stop you right there - their cheesecakes were way too heavy and sweet for my taste and this recipe will be nothing like theirs. But that year abroad introduced me to the light, creamy, flavourful cheesecakes!
And yes - baked cheesecake can be just as light, creamy and fluffy as no-bake cheesecakes! Just like my Passion Fruit Cheesecake, Baked Ricotta Cheesecake and my Biscoff Cheesecake, this Baked Raspberry Cheesecake with Passion Fruit is light, packed with flavour and super decadent!
Even though Cheesecakes aren't something I often make, I decided to work on a recipe after finding Speculoos biscuits in Melbourne. If you are wondering what the hell is a Speculoos, it is also known as "Biscoff" in many parts of the world.
It is a traditional Belgian / Dutch spiced cookie that I grew up with. When you order a coffee at a cafe in Brussels, it will most likely be served with a Speculoos cookie.
It is also commonly used to make cheesecake crusts, quite similarly to a Graham Cracker. But the spices used in Speculoos - mainly cinnamon - really bring an intense and interesting flavour that you cannot find anywhere else! And it just works AMAZINGLY in cheesecakes!
I highly recommend trying to find the Speculoos Cookies for this recipe (and also because they are simply delicious) or you can get them here. Instead, you can also use Gingerbread Cookies or Graham Crackers. Not the same, though!
I had to experiment a bit with it to find the perfect Speculoos Crust recipe. This involved a few "not good enough for the blog but good enough for my belly" trials. Hard life, right!?
After working out the crust recipe, I decided to flavour the classic Cheesecake batter with Passionfruit. I absolutely love Passionfruit; it's sweet and sour at the same time, and the seeds brings such a nice crunch!
I thought it would be a really fun way to naturally bring texture to the Cheesecake batter. And because it seems that I cannot focus on one, simple recipe, I chose to make a Raspberry Swirl to decorate the cake. I find that Passion Fruit and Raspberry work really well together as they are both relatively tangy and crunchy!
The tin I used was quite large so the Cheesecake turned out relatively thin, but you can simply use a smaller Cheesecake Tin to create a higher cake. Only keep in mind that the cake will probably need to bake for longer if higher!
Passionfruit and Raspberry Cheesecake
- 25 Speculoos Cookies - or 150 grams
- 1/3 cup melted Unsalted Butter - or 70 grams
- 2 1/4 cups Cream Cheese - or 500 grams
- 1/4 cup Full Fat Milk
- 2 Eggs - at room temperature
- 1/3 cup Brown Sugar - or 70 grams
- 5 Fresh Passionfruits
- 5 tbsp. Plain Flour - or 40 grams
- 1/2 cup Raspberries
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Preheat your oven on 170°C (325°F)In a Food Processor, pulse the Speculoos Cookies until they turn into a flour. If you do not have a Food Processor, just crush them in a large bowl by hand.Melt the butter, then combine it with the Speculoos Flour.
- Line your Cheesecake Tin with Baking Paper, then transfer the Speculoos batter to the bottom of the tin.Use the bottom of a glass to squeeze the dough into a firm crust. Bake it for about 5 minutes, then let it cool down.
- While the crust is baking, start preparing the Cheesecake Batter.Mix the Cream Cheese and the Milk until creamy. If the Cream Cheese is too cold, it will be hard to break it.Add the Eggs, Brown Sugar, Passionfruit pulp and seeds and mix well, then fold in the Plain Flour.Pour the Cheesecake Batter on the pre-baked Speculoos Crust.
- Blend the Raspberries until liquid. If you do not like the raspberry seeds, pass it through a sieve.Pour small batches of Raspberry Juice all over the Passionfruit Batter then create a swirl pattern using a skewer.
- Place back into the oven for 45 to 50 minutes.Let the Passionfruit and Raspberry Cheesecake cool down before removing from the tin and serve cold.
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