Passion Fruit Cheesecake is a tropical twist on the classic dessert that delights with its tangy and sweet flavor profile. This exquisite treat begins with a rich, buttery crust made from crushed graham crackers and melted butter, meticulously pressed into the base of a 9-inch springform pan. The creamy filling is created by blending smooth cream cheese with granulated sugar, a touch of vanilla extract, and eggs added one at a time to ensure a silky texture. A dollop of sour cream enhances the mixture, delivering a balanced and velvety consistency.
As the cheesecake bakes at a gentle 325°F (160°C), achieving a perfect set at the edges while remaining slightly jiggly in the center, attention shifts to the vibrant passion fruit topping. The topping is a luscious blend of passion fruit pulp, water, cornstarch, and sugar, heated until thickened and glossy. This topping is then cooled to preserve its bright, fruity essence.
Once the cheesecake has cooled completely, the passionate, tangy topping is spread over its surface, creating a visually stunning and appetizing appearance. After an essential chill time in the refrigerator, allowing flavors to meld and the cheesecake to firm up, it is ready to be sliced and served.
Each bite of this Passion Fruit Cheesecake offers a harmonious contrast of the creamy, rich filling and the tart passion fruit layer atop a satisfyingly crunchy crust. A dessert that not only embodies a tropical escape but also impresses in both taste and elegance, making it a perfect centerpiece for any celebration or special occasion.
Ingredients
2 cups crushed graham crackers
1/2 cup melted butter
2 cups cream cheese
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1/2 cup passion fruit pulp
1/4 cup water
2 tbsp cornstarch
1/4 cup additional granulated sugar (for topping)
Directions
1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine 2 cups crushed graham crackers and 1/2 cup melted butter until well mixed.
3. Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
4. In a large mixing bowl, beat 2 cups cream cheese and 1 cup granulated sugar together until smooth.
5. Add 1 tsp vanilla extract and mix well.
6. Add 3 large eggs, one at a time, mixing thoroughly after each addition.
7. Mix in 1 cup sour cream until the batter is smooth.
8. Pour the cream cheese mixture over the prepared crust in the springform pan.
9. Bake for 50-60 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
10. While the cheesecake is baking, combine 1/2 cup passion fruit pulp, 1/4 cup water, 2 tbsp cornstarch, and 1/4 cup additional granulated sugar in a small saucepan over medium heat.
11. Stir constantly until the mixture thickens and becomes glossy. Remove from heat and let it cool to room temperature.
12. Once the cheesecake is done baking, remove it from the oven and let it cool completely.
13. Once the cheesecake is cool, spread the cooled passion fruit topping evenly over the surface.
14. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
15. Slice, serve, and enjoy your Passion Fruit Cheesecake!