Passion Fruit Cheesecake Recipe

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 flavors available.

Course Dessert

Cuisine American

Keyword passion fruit cheesecake

Prep Time 30

Cook Time 1

Chilling Time 8

Total Time 9 30

Servings people

Calories 375kcal

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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