This Baked Passion Fruit Cheesecake is deliciously light and creamy with incredibly fresh flavours. The simple biscuit crust is topped with a fresh passion fruit cheesecake mixture and topped with a crunchy, tangy passion fruit coulis.
100gr (3,5 oz)Passion Fruit Pulpabout 5 small passion fruits
Passion Fruit Coulis Topping
180gr (6,5 oz)Passion Fruit Pulpabout 9 small passion fruits
60grCaster Sugar
1/2tablespoonCornstarch
1tablespoonLemon Juice
Instructions
Cheesecake Crust
Line the bottom of a 22 cm / 9-inch Springform Pan with baking paper and lightly grease the sides.
Finely crush the Digestive Biscuits and place them in a large mixing bowl. Melt the Butter and pour it over the crushed biscuits. Mix until you get a mixture that resembles thick, wet sand.
Firmly press the crumbs on the bottom of the pan to create the crust, making sure it is very tightly packed (See note 1). Place in the fridge to chill while you prepare the cheesecake mixture.
Passion Fruit Cheesecake
Preheat your oven on 140'c / 285'f and place the oven rack on its lowest position.
Place the Cream Cheese and Sour Cream (both at room temperature) in a large bowl or the bowl of your stand mixer. Mix together with a hand mixer or the paddle attachment of your stand mixer on medium to high speed for a few minutes until light and fluffy (see note 2).
Add the Sugar and Passion Fruit Pulp. Mix on a medium speed, stopping as soon as combined.
Add the Eggs one at a time, mixing until just combined before adding the next one (see note 3).
Pour the passion fruit cheesecake batter over the chilled crust. Carefully tap the pan over a hard surface a few times to pop any large air bubbles.
Place in the oven on the lowest rack and bake for 60 to 70 minutes (see note 4).
Turn off the oven, slightly open the door and leave the cheesecake to cool down in there for 1 hour. Take it out and leave at room temperature for another hour, then place in the fridge to chill for at least 3 hours or overnight.
Passion Fruit Coulis Topping
Place the Passion Fruit Pulp, Sugar, Cornstarch and Lemon Juice in a small saucepan. Place on the stove on low to medium heat and leave to simmer for 5 to 10 minutes, or until the sugar has dissolved and the juices have thickened.
Leave to cool down completely before pouring it over the chilled cheesecake.
Optionally, finish with fresh slices of passion fruit, some mint leaves and sprinkle of desiccated coconut.
Notes
Ingredients Notes:
Digestive Biscuits: If you cannot find Digestive Biscuits where you live, you can substitute it for graham crackers (optionally add a little bit of sugar to the crust) or basically any type of cookie that can be crushed into small crumbs like speculoos/biscoff cookies for example.
Passion Fruit Pulp: both the juice and seeds from inside the passion fruit. You can use fresh or frozen passionfruit pulp (sometimes also called passion fruit puree) - but make sure the frozen passion fruit is fully thawed and at room temperature. Avoid canned passion fruit syrup that contains a lot of added sugar and water.
Instruction Notes:
You can use the bottom of a cup, spoon or a small offset spatula to press the crumbs.
It is very important for those two ingredients to be at room temperature or you will get lumps in your batter. Make sure to keep whisking until you can't see any hard lumps anymore.
Try not to over-mix at this stage as you want to avoid adding too much air into the cheesecake batter.
How to know the cheesecake is baked: carefully shake the pan (using oven mitts) and look at the movement on top of the cheesecake. The edges should look set (no movement) but the centre should still jiggles very slightly. It will also continue to set as it cools down.