Passion fruit and cheesecake were always meant to be together. This passion fruit cheesecake has a crispy cheesecake crust from wall to wall, it’s one of my favorite baked recipes in the world. Alright, first up, you are going to split your passion fruit and deseed them with a spoon to release the juice from the fruit. Next, you are going to add a cold diced butter to a food processor along with the sugar, flour, salt and a splash of passion fruit juice or water then you are going to blend the ingredients until they loosely come together. Once the crumby mixture is done, transfer it to a baking tray and bake it for 20 minutes at 350 degrees Fahrenheit or until it becomes a solid golden brown color. When the crumble is finished, pull it out of the oven and set it aside to cool down.
Next up is the cheesecake filling, so in a large mixing bowl, you are going to whisk together sour cream, cream cheese, whole egg, sugar, cornstarch and a generous amount of passion fruit juice until it is silky smooth. After you are done, set that aside for 30 minutes while you set io the crust in a cake pan. So, in a food processor for the cheesecake crust, you are going to add in the crispy crumble that was made earlier. Add a little bit more butter and sugar to make it mouldable in the cake pan and blend that for a minute or so. Adding an egg yolk in this process makes it much easier to work with. Once the mixture is almost like sandy clay, using a mini springform cake pan, you can start to build the base and the sides of the cheesecake. Be mindful to keep an even layering throughout the crust, one way to aid with this is to try and find a large round cylindrical item in your kitchen such as a jar top to get a solid round shape to the crust as you mold it.
After it is finished, bake that in an oven at 350 degrees Fahrenheit for 20 minutes to 25 minutes. When the cheesecake crust is finished baking, take it off the oven and let it cool down for ten minutes. Pour in the cheesecake filling completely to the top of the mold and then you are going to return into to the oven, only this time add atray of water to one of the bottom racks in order to prevent the top of the cheesecake from browning. You are going to bake your cheesecake for 45 minutes at 300 degrees Fahrenheit. After your 45 minutes, pull the puffed up cheesecake out of the oven and allow it to cool down to room temperature for at least an hour before refrigerating otherwise it will collapse. Once the cheesecake is pretty solid from the cooling, take it out and gently remove it from the pan then slice it however you need to. Drizzle a little passion fruit syrup right on top and enjoy your very exotic slice of passion fruit cheesecake.
- 1/2 cup flour
- 1/4 cup sugar (plus 2 tbsp)
- 1/4 cup cold diced butter (plus 2 tbsp)
- 1 tsp salt
- 1 tbsp water or passion fruit juice
- 3 tbsp sour cream
- 1/2 cup cream cheese
- 1/4 cup sugar
- 1 whole egg
- 3-4 tbsp passion fruit juice
- 1 tbsp cornstarch
- Split and deseed the passion fruit into a separate bowl.
- Next add 1/4 cup of cold diced butter to a food processor along with 1/4 cup of sugar, 1/2 cup of flour, 1 tsp of salt, and 1 tbsp of passion fruit juice.
- Blend until the ingredients loosely come together.
- Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown.
- When finished cooking, remove from the oven and set aside to cool.
- Begin making the cheesecake filling by adding 3 tbsp of sour cream, 1/2 cup of cream cheese, 1 whole egg, 1/4 cup of sugar, 1 tbsp of cornstarch, and 3-4 tbsp passion fruit juice to a large mixing bowl.
- Give this a good mix until silky smooth and then set aside to form the cheesecake crust.
- Add the crispy crumble to a food processor as well as 2 tbsp of cold diced butter and 2 tbsp of sugar. Pulse several times until the mixture is like a sandy clay.
- Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers.
- Bake at 350°F for 20-25 minutes, or until golden brown.
- When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes.
- Slowly pour in the cheesecake mixture until it reaches the very top of the crust.
- Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes.
- Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.
- Once the cheesecake has finished baking, allow cooling at room temperature for at least 1 hour before transferring to the fridge to chill and set up.
- With the cheesecake cooled, carefully remove it from the mold. You can use an offset spatula or butter knife to lift it from the pan if need be.
- Serve as a personal cake or slice it up to share. Drizzle with some fresh passion fruit syrup and enjoy.