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Passionfruit Cheesecake Recipe

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4.7 from 17 reviews

This luscious Passionfruit Cheesecake features a rich and creamy cream cheese filling blended with tangy passionfruit puree atop a buttery Lotus Biscoff crust. Baked in a water bath to ensure a silky texture, this cake is chilled and topped with fresh passionfruit for a tropical finish, perfect for dessert lovers seeking a vibrant and elegant treat.

Ingredients

Crust

  • 250 g Lotus biscoff biscuits, finely crushed
  • 1 tablespoon brown sugar
  • 100 g unsalted butter, melted

Cheesecake

  • 920 g cream cheese (4 bricks), softened to room temperature
  • 150 g granulated sugar
  • 150 g greek yogurt
  • 2 teaspoons vanilla extract
  • 150 g passionfruit puree, seedless
  • Passionfruit puree with seeds for topping (about 50 g)
  • 4 large eggs, room temperature

Instructions

  1. Prepare crust: Preheat your oven to 325°F. Wrap the bottom edges of a 9-inch springform pan with aluminum foil to prevent leakage during baking and set it aside. In a medium bowl, stir together the finely crushed Lotus biscuits, brown sugar, and melted butter until the mixture resembles wet sand. Transfer the crumb mixture into the springform pan and use a silicone spatula to firmly press it into the bottom and up the sides of the pan. Bake the crust for 15 minutes, then let it cool completely before adding the filling.
  2. Make cheesecake batter: While the crust bakes and cools, in a large mixing bowl, use an electric mixer with a whisk attachment to beat the softened cream cheese until creamy and smooth. Add granulated sugar, Greek yogurt, and vanilla extract, mixing until combined. Incorporate the seedless passionfruit puree and continue mixing until fully blended. Add in the eggs one at a time, mixing gently after each addition until smooth and creamy.
  3. Assemble and bake cheesecake: Pour the cheesecake mixture over the cooled crust in the springform pan and smooth the surface with a spatula if needed. Place a second pan on the bottom rack of your oven and fill it with about 1 inch of boiling water to create a water bath. Position your cheesecake on the middle rack and bake for 70 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan gently.
  4. Cool cheesecake: Once baking is complete, immediately run an offset spatula around the outer edge of the pan to release the sides. This helps prevent cracking as the cheesecake shrinks while cooling. Allow the cheesecake to cool completely at room temperature before covering it and chilling in the refrigerator for at least 4 hours or preferably overnight to set fully.
  5. Add topping and serve: Before serving, spoon a layer of passionfruit puree with seeds over the top of the cheesecake for an extra burst of tropical flavor and attractive presentation. Slice and enjoy this creamy, tangy dessert chilled.

Notes

  • Using a water bath prevents cracking and ensures even baking for the delicate cheesecake texture.
  • Make sure all eggs and cream cheese are at room temperature to avoid lumps in the batter.
  • Wrap the springform pan bottom with foil securely to avoid water leaks during the water bath baking.
  • For extra passionfruit flavor, reserve some puree with seeds for garnish before mixing the seedless puree into the batter.
  • Chill the cheesecake overnight if possible for the best texture and flavor development.
  • You can substitute Greek yogurt with sour cream for a slightly richer taste.

Find it online: https://mealsbykate.com/passionfruit-cheesecake-recipe/