This passion fruit cheesecake is a winner when you combine the tart, tropical flavor of passion fruit with a creamy, luscious cheesecake featuring both cream cheese and mascarpone. When using digestive biscuits for the base, you can easily whip up this passion fruit cheesecake recipe in time to enjoy all the passion fruit flavor available!
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Why Is Passion Fruit Cheesecake a Great Dessert Recipe?
Cheesecake recipes in and of themselves are easy to prepare and are super creamy, making them ideal receptacles for adding in additional flavors.
Passion fruit is one of the most unique tropical fruit flavors around, tasting like something between a mango and a pineapple. The taste is tart and slightly citrusy, plus passion fruit becomes an ideal dessert flavor on a whole other level when added to an already sweet cheesecake recipe.
And if you are a cheesecake lover like I am, you must check out these other holiday cheesecake recipes for pumpkin cheesecake bars and caramel apple cheesecake.
This passion fruit cheesecake recipe remains simple in that you can create a cheesecake base with store-bought digestive biscuits or graham crackers in a food processor or by hand.
All you will need otherwise is a stand mixer or hand mixer and the ever-important springform pan. Springform pans work best for cheesecake since you can release the sides instead of trying to remove a cheesecake from a normal cake pan (it doesn’t really work!). This recipe works best for any springform pan in the 7-9 inch category.
Passion Fruit Cheesecake
🥘Ingredients
Passion Fruit Cheesecake Base
- digestive biscuits or graham crackers
- granulated sugar
- unsalted butter
Cheesecake Middle
- cream cheese
- mascarpone
- confectioners sugar
- vanilla extract
- eggs
- passion fruit pulp
- Greek yogurt
Passion Fruit Cheesecake Topping
- passion fruit pulp
- water
- granulated sugar
🔪How to Make Passion Fruit Cheesecake
Make the Cheesecake Base
- Pulverize the digestive biscuits along with the sugar and butter.
- Press into the springform pan and bake for 8-10 minutes.
Put Together the Cheesecake Middle
- Beat together the cheeses, sugar, eggs, vanilla extract, passion fruit pulp, and yogurt until creamy.
- Next, bake in a lined and coated springform pan until there is only a slight jiggle in the middle of the cake.
- Allow to cool in the oven after turning off the heat and refrigerate overnight.
Make The Topping
- Make the passion fruit syrup topping in a saucepan and pour over the cake after removing it from the springform pan.
💭Tips and Tricks
- When pressing the biscuit base into the springform pan, even it out with the bottom of a glass that you’ve lightly coated with cooking spray.
- Make sure the cream cheese, mascarpone, and eggs are all at room temperature before mixing, so you will avoid any lumps and unevenness in the batter.
- To ensure a smooth release from the springform pan, line the bottom of the pan with parchment paper, coat with cooking spray or canola oil, refrigerate at least 8 hours or overnight, and gently run a knife along the perimeter of the cake before releasing it from the springform pan.
Are you a passion fruit lover? Don't forget to check out this amazing Passion Fruit Margarita, which is also a part of our Passion Fruit Lover's Series!
FAQs
How do you make passion fruit pulp?
The best way to create passion fruit pulp from the fruit itself is to slice the passion fruit in half, scoop out the seeds, and heat over medium-low heat in a pan for approximately 5-10 minutes, which will soften the seeds a bit.
Once cool, you can easily strain the pulp until you get smooth, soft passion fruit pulp that is ready to be used in passion fruit recipes.
How do you make passion fruit curd?
Generally, you can make passion fruit curd by heating up the scooped out insides of passion fruit with sugar until combined, then slowly pouring it into a mixture of blended egg yolks and lemon juice.
You would then re-heat the mixture further while whisking until it reaches a thicker consistency, after which you’d add butter to make it even more luxurious.
How do you store passion fruit cheesecake?
Cheesecake should always be refrigerated and can stay in the refrigerator for about a week. You can also freeze the passion fruit cheesecake for up to one or two months. Just make sure to properly seal the cheesecake with foil or plastic wrap and, if freezing, place it into a freezer bag to keep the moisture in.
How do you avoid having your cheesecake crack after it bakes?
The best way to avoid a severely cracked cheesecake is to leave the cheesecake in the oven once it is done baking. After the passion fruit cheesecake is firm with a slight jiggle in the center, turn the oven off and prop the oven door open slightly with a wooden spoon.
Leave the cheesecake in the oven like that for a full hour. Once the cheesecake is completely cooled, you can refrigerate for at least 8 hours.
Passion Fruit Cheesecake Recipe
Ingredients
Passion Fruit Cheesecake Base
- ¾ cup digestive biscuits or graham crackers
- ¼ cup granulated sugar
- 3 Tbsp unsalted butter
Passion Fruit Cheesecake
- 8 oz. cream cheese
- 8 oz. mascarpone cheese
- 1 ½ cups confectioners sugar
- 2 tsp vanilla extract
- 3 large eggs
- ¾ cup passion fruit pulp
- ¼ cup Greek yogurt
Passion Fruit Cheesecake Topping
- ½ cup passion fruit pulp
- ½ cup water
- ¼ cup granulated sugar
Instructions
To Make The Base
- Preheat the oven to 325 degrees.
- In a food processor, pulverize the digestive biscuits until they look like textured sandy crumbs. You can also place them in a freezer bag and break them up with a rolling pin (it’s fun!).
- In a bowl or food processor, combine the crumbs, sugar, and butter and mix until well blended.
- In a 7 to 9-inch springform pan that has been coated with cooking spray or canola oil and is lined with parchment paper, press the mixture firmly on the bottom of the pan. Bake until golden, approximately 8-10 minutes. Remove from the oven and let it cool.
To Make The Passion Fruit Cheesecake Middle
- In a mixer, beat the cream cheese, mascarpone cheese, confectioners sugar, and vanilla extract until creamy. Add in the eggs, one at a time, until each is incorporated.
- Add in the passion fruit pulp and yogurt. Keep beating for an additional 4-5 minutes.
- Pour the filling into the springform pan and bake for 1 hour, or until the sides are firm and there is still a slight jiggle in the middle.
- Shut the oven off and prop open the oven door slightly, leaving the cake inside for another hour to cool completely. Transfer the cake to the refrigerator and chill overnight.
To Make The Topping
- In a saucepan over medium-low heat, bring the sugar, water, and passion fruit pulp to a boil and then simmer for approximately 15 minutes, or until the liquid is syrupy in nature.
- Run a knife around the perimeter of the chilled cheesecake and carefully release the passion fruit cheesecake from the springform pan.
- Pour the passion fruit syrup over the top of the cheesecake and let set.
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