Indulge in the exotic flavors of passion fruit with this delightful cheesecake recipe. Made with fresh passion fruits from marzi’s garden, this cheesecake is a perfect blend of creamy, tangy, and sweet. The biscuit crust adds a delightful crunch, while the passion fruit coulis topping gives it a refreshing tang. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and sure to impress.
Garden-Fresh Passion Fruit Cheesecake Recipe
Garden-Fresh Passion Fruit Cheesecake Recipe
This passion fruit cheesecake recipe is a delightful dessert that combines the creamy texture of cheesecake with the tangy flavor of fresh passion fruits. The biscuit crust provides a crunchy base, while the passion fruit coulis topping adds a refreshing tang. This recipe is perfect for any occasion and is sure to impress your guests.
Equipment
Ingredients
For the Cheesecake Crust:
- 1 cup raw almonds coarsely ground
- 3 soft madjool dates
- 2 Tbs melted coconut oil
- For the Passion Fruit Cheesecake:
- 500 gr 18 oz Cream Cheese, at room temperature
- 180 gr 3/4 cup Sour Cream, at room temperature
- 1/4 cup honey
- 3 Eggs medium, at room temperature
- 1/2 cup Passion Fruit Pulp about 5 passion fruits
For the Passion Fruit Coulis Topping:
- 1 cup Passion Fruit Pulp about 9-10 small passion fruits
- 1/2 cup honey
Instructions
Cheesecake Crust:
- Line the bottom of a 22 cm / 9-inch springform Pan with baking paper and lightly grease the sides.
- In a food processor, crush the almonds and transfer them into a bowl.
- Add dates and coconut oil to the bowl and knead them together until you get a mixture that resembles thick, wet sand.
- Firmly press the crumbs on the bottom of the pan to create the crust, making sure it is very tightly packed.
- Place the crust in the fridge to chill while you prepare the cheesecake mixture.
Passion Fruit Cheesecake:
- Preheat your oven to 140’c / 285’f and place the oven rack on its lowest position.
- In a large bowl, combine the Cream Cheese and Sour Cream (both at room temperature). Mix together with a hand mixer on medium to high speed for a minute or two until light and fluffy.
- Add the Eggs one at a time, mixing until just combined before adding the next one.
- Add the honey and Passion Fruit Pulp. Mix on a medium speed, stopping as soon as combined.
- Pour the passion fruit cheesecake batter over the chilled crust. Carefully tap the pan over a hard surface a few times to pop any large air bubbles.
- Place the pan in the oven on the lowest rack and bake for 70 minutes.
- Turn off the oven, slightly open the door and leave the cheesecake to cool down in there for 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool at room temperature for another hour, then place in the fridge to chill for at least 3 hours or overnight.
Passion Fruit Coulis Topping:
- In a saucepan, combine the passion fruit pulp and honey.
- Bring the mixture to a simmer over medium heat, stirring constantly until the honey is fully dissolved.
- Let the coulis cool completely before pouring it over the chilled cheesecake.
- Serve the cheesecake with the passion fruit coulis topping and enjoy!
Video
Notes
1. Ensure all your ingredients are at room temperature before starting. This will help them blend together more smoothly.
2. If you don’t have fresh passion fruits, you can use store-bought passion fruit juice. However, the taste of fresh fruits is unbeatable.
3. Don’t rush the cooling process. Letting the cheesecake cool down gradually will prevent it from cracking.
4. For a more intense passion fruit flavor, you can add more pulp to the cheesecake mixture.
5. If you don’t have a springform pan, you can use a Tart Pan with a Removable Bottom. Just make sure to line it with baking paper and grease it well to prevent the cheesecake from sticking.
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Remember to visit the Passion Fruit page for additional recipes and a guide on growing passion fruit.
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