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    Home » Recipes » Cakes

    Published: May 5, 2018 · Modified: Mar 15, 2020 by Sylvie · This post may contain affiliate links.

    Passionfruit and Raspberry Cheesecake

    Jump to Recipe

    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!

    Passion Fruit and Raspberry Cheesecake Slice
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    • Why we love this recipe
    • Recipe
    • Comments

    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!

    Passion Fruit and Raspberry Cheesecake Cut Slice

    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!

    Passion Fruit and Raspberry Cheesecake Slice

    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!

    To finish this Cheesecake, you can also make my 3 Ingredients Raspberry Sauce or Raspberry Compote, Passion Fruit Coulis, Passion Fruit Curd or even Passion Fruit Ice Cream to pour over each slice!

    For this Passionfruit and Raspberry Cheesecake recipe, you will need a classic Cheesecake Tin. I always recommend using a Springform Pan instead of a traditional cake tin.

    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!

    Passion Fruit and Raspberry Cheesecake

    Recipe

    Passion Fruit and Raspberry Cheesecake Cut Slice

    Passionfruit and Raspberry Cheesecake

    This easy baked cheesecake made with fresh Raspberries and Passion Fruit is the ultimate summer cheesecake: light, fresh and absolutely delicious!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 25 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10 people
    Calories: 363kcal
    Author: A Baking Journey
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    Ingredients

    Speculoos Crust

    • 25 Speculoos Cookies - or 150 grams
    • 1/3 cup melted Unsalted Butter - or 70 grams

    Cheesecake Batter

    • 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

    Disclaimer

    I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

    Instructions

    Speculoos Crust

    • 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.

    Cheesecake Batter

    • 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.

    Tried this recipe? Make sure to leave a comment and star rating below!

    Nutrition

    Calories: 363kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 190mg | Potassium: 265mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1475IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 1mg
    Tried this Recipe?Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!

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    Bonjour! I'm Sylvie, a French Belgian expat living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
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