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Passion Fruit Cheesecake Recipe

Passion Fruit Cheesecake Recipe

Learn how to make this homemade passion fruit cheesecake with its perfect balance of creamy richness and tropical tang. This easy baking recipe features a buttery biscuit base and smooth cream cheese filling topped with a vibrant passion fruit glaze. The best tropical dessert for special occasions!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
50 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced passion fruit cheesecake, its smooth cream-colored surface adorned with a glossy passion fruit glaze that catches soft natural light streaming from a nearby window. The cross-section reveals a velvety, dense texture complemented by a golden-brown biscuit base. Fresh passion fruit halves surround the cheesecake, their vibrant orange-yellow flesh and distinctive black seeds creating dramatic color contrast against a white ceramic cake stand. Droplets of passion fruit syrup cling to the sides of the slice, while a few edible flowers scattered on the rustic wooden serving board add an elegant touch, emphasizing the dessert's tropical essence.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">For the passion fruit topping:</li><li class="ingredients-single-item">6-8 ripe passion fruits</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Prepare your springform pan by wrapping the outside with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking. This water bath method is crucial for achieving a silky-smooth cheesecake without cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, place the digestive biscuits in a food processor and pulse until you have fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter and sugar until the mixture resembles wet sand. The butter acts as a binding agent, while the sugar adds a touch of sweetness and helps the base hold together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into the base of your prepared springform pan, using the back of a spoon or the bottom of a glass to create an even layer. Chill in the refrigerator for at least 15 minutes to set while you prepare the filling. This chilling time helps solidify the butter, creating a sturdy foundation for your cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. It's crucial to have your cream cheese at room temperature to achieve a perfectly smooth texture. Scrape down the sides of the bowl frequently during mixing to ensure even incorporation.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the caster sugar and continue beating until the mixture is light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition but being careful not to over-beat. Over-beating incorporates too much air, which can cause the cheesecake to rise and then crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the sour cream, vanilla extract, and lemon zest gently until just combined. The sour cream adds a subtle tanginess that beautifully complements the passion fruit, while also contributing to the creamy texture of the cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cream cheese mixture over the chilled base and smooth the top with a spatula. Place the foil-wrapped springform pan in a large roasting tin and pour in hot water until it reaches halfway up the sides of the cheesecake pan. This water bath provides gentle, even heat and maintains moisture in the oven, preventing cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-50 minutes until the edges are set but the center still has a slight wobble when gently shaken. The cheesecake will continue cooking from residual heat after removal from the oven. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling process prevents the dramatic temperature change that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and water bath, carefully peel off the foil, and let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to develop and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the passion fruit topping, cut the passion fruits in half and scoop out the pulp into a bowl. Reserve a few teaspoons of seeds for decoration if desired, then press the remaining pulp through a fine mesh sieve to separate the juice from the seeds. You should have approximately 120-150ml of juice.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>In a small saucepan, whisk together the passion fruit juice, sugar, cornflour mixed with water, and lemon juice. Heat over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3-4 minutes. The cornflour acts as a thickening agent, creating a glossy, spoonable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from heat and allow to cool for 15 minutes. The mixture will continue to thicken as it cools. Pour the passion fruit topping over the chilled cheesecake, spreading it evenly with a spatula. Sprinkle with the reserved passion fruit seeds if using. Return to the refrigerator for at least 30 minutes to set the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, run a thin knife around the edges of the springform pan before releasing the catch. For clean slices, dip your knife in hot water and wipe dry between cuts. Your passion fruit cheesecake is now ready to impress with its beautiful balance of creamy richness and tropical tanginess!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Passion Fruit Cheesecake?

The key ingredients include digestive biscuits, butter, cream cheese, eggs, sour cream, vanilla extract, lemon zest, and fresh passion fruits. The glaze is made with passion fruit juice, sugar, cornflour, and lemon juice for a tropical tang that balances the creamy filling.

How to cook Passion Fruit Cheesecake at home?

Learn how to cook Passion Fruit Cheesecake by creating a biscuit base, preparing a smooth cream cheese filling, and baking in a water bath for perfect texture. The secret is gentle baking at 160°C, gradual cooling to prevent cracks, and topping with a homemade passion fruit glaze. Allow overnight chilling for best results.

Why is a water bath important when baking cheesecake?

A water bath provides gentle, even heat distribution and adds moisture to the oven environment. This prevents the cheesecake from cracking, drying out, or browning too quickly on top, resulting in that professional-quality silky smooth texture throughout the entire dessert.

Can I use frozen passion fruit pulp instead of fresh fruits?

Yes, frozen passion fruit pulp works perfectly for the topping. Use about 150ml of defrosted pulp and strain out the seeds if desired. This is a great alternative when fresh passion fruits aren't available or are too expensive, while still providing authentic tropical flavour.

How can I prevent my cheesecake from cracking on top?

Prevent cracks by using room temperature ingredients, avoiding over-mixing, baking in a water bath, and cooling gradually. Turn off the oven when the centre still has a slight wobble, leave the door ajar, and let the cheesecake cool inside for an hour before refrigerating.

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Heat over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3-4 minutes. The cornflour acts as a thickening agent, creating a glossy, spoonable consistency." }, { "@type": "HowToStep", "name": "Top Cheesecake", "text": "Remove from heat and allow to cool for 15 minutes. The mixture will continue to thicken as it cools. Pour the passion fruit topping over the chilled cheesecake, spreading it evenly with a spatula. Sprinkle with the reserved passion fruit seeds if using. Return to the refrigerator for at least 30 minutes to set the topping." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, run a thin knife around the edges of the springform pan before releasing the catch. For clean slices, dip your knife in hot water and wipe dry between cuts. Your passion fruit cheesecake is now ready to impress with its beautiful balance of creamy richness and tropical tanginess!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "175" }, "review": [ { "@type": "Review", "author": "Elena Martinez", "datePublished": "2024-05-07", "reviewBody": "Perfect tropical twist on classic cheesecake! The passion fruit topping added such a wonderful tanginess that balanced the rich filling beautifully. My guests couldn't stop raving about it.", "name": "Tropical Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-05-15", "reviewBody": "Smooth texture with zingy passion fruit! The detailed instructions about the water bath technique really made a difference - not a single crack on my cheesecake. It was absolutely gorgeous.", "name": "Flawless Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam Chen", "datePublished": "2024-04-22", "reviewBody": "Made for my wife's birthday, everyone raved! The passion fruit glaze has the perfect consistency and the cheesecake texture was incredibly silky. Will definitely make this again.", "name": "Birthday Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-03", "reviewBody": "Best summer dessert I've tried! The contrast between the creamy cheesecake and tangy passion fruit is divine. I appreciated the detailed steps that made this impressive dessert actually achievable.", "name": "Summer Sensation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Thomas Andersson", "datePublished": "2024-04-18", "reviewBody": "Easier than expected, stunning results! I was intimidated by making cheesecake from scratch but these instructions were so clear. The passion fruit topping is absolutely worth the extra effort!", "name": "Surprisingly Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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