If you’re anything like me, there’s a special place in your heart for desserts that are both creamy and a little bit exotic, so let’s dive into this passion fruit cheesecake that’s like a tropical vacation for your taste buds!
I love creating desserts that balance rich textures with refreshing flavors, and my Cheesecake Fruits De Passion is a perfect example. This indulgent treat features a creamy filling made with softened cream cheese and a hint of vanilla, complemented by a tangy passion fruit layer.
The contrast between the buttery graham cracker crust and the tropical passion fruit topping truly makes this dessert a sensational experience.
Cheesecake Fruits De Passion Recipe Ingredients
- Graham Cracker Crumbs: Provide carbohydrates and a crunchy texture for the crust.
- Cream Cheese: Adds rich, creamy texture; source of protein and fat.
- Passion Fruit Pulp: Offers a tropical, tangy flavor; rich in vitamin C.
- Sour Cream: Enhances creaminess; adds a slight tanginess to balance sweet flavors.
- Vanilla Extract: Adds a sweet, aromatic flavor to enhance other ingredients.
Cheesecake Fruits De Passion Recipe Ingredient Quantities
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup passion fruit pulp
- 1/4 cup passion fruit juice
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup granulated sugar (for topping)
- Passion fruit seeds, for garnish (optional)
How to Make this Cheesecake Fruits De Passion Recipe
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue to beat until well incorporated.
4. Add the vanilla extract and eggs, one at a time, beating well after each addition. Ensure the mixture is smooth before moving on.
5. Add the sour cream and mix until just combined. Gently fold in the passion fruit pulp until evenly distributed.
6. Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
7. Place the cheesecake in the oven and bake for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
8. While the cheesecake is baking, prepare the passion fruit topping by combining the passion fruit juice, cornstarch, water, and 1/4 cup granulated sugar in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens.
9. Once the cheesecake is done, allow it to cool at room temperature for an hour, then refrigerate for at least 4 hours, or overnight.
10. Before serving, spread the cooled passion fruit topping over the cheesecake. Garnish with passion fruit seeds if desired. Remove from the springform pan and serve chilled.
Cheesecake Fruits De Passion Recipe Equipment Needed
1. Oven
2. 9-inch springform pan
3. Medium mixing bowl
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Spatula
7. Saucepan
8. Measuring cups
9. Measuring spoons
10. Spoon or spatula for mixing and pressing crust
11. Cooling rack
12. Refrigerator
FAQ
- What can I use instead of graham cracker crumbs? You can use crushed digestive biscuits or even a simple cookie base like shortbread crumbs as an alternative.
- Can I use low-fat cream cheese? Yes, but the texture might be slightly less creamy and more prone to cracking.
- Is there a substitute for passion fruit pulp? Mango or apricot puree can be used if passion fruit is unavailable, though the flavor will be different.
- How do I prepare fresh passion fruit pulp? Cut the fruit in half, scoop out the seeds and pulp, and strain to remove seeds if desired.
- Can I use store-bought passion fruit juice? Yes, just ensure it is 100% juice without added sugars or flavors for the best result.
- What is the purpose of cornstarch in this recipe? Cornstarch helps in thickening the cheesecake slightly and gives it a smooth texture.
- Can the cheesecake be made ahead of time? Yes, it can be prepared a day in advance and stored in the refrigerator to allow the flavors to develop even more.
Cheesecake Fruits De Passion Recipe Substitutions and Variations
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafer cookies.
- For the passion fruit pulp, mango puree or pineapple puree can be used as an alternative.
- If you don’t have sour cream, Greek yogurt or crème fraîche can work as a substitute.
- In place of passion fruit juice, orange juice or lemon juice can be used to add a similar tangy flavor.
- If you’re out of cornstarch, arrowroot powder or tapioca starch are effective substitutes.
Pro Tips
1. Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before you begin. This helps them blend more smoothly and prevents lumps in the batter.
2. Avoid Overbaking: To achieve the perfect creamy texture, keep an eye on the cheesecake as it bakes. The center should still be slightly jiggly when done. It will firm up as it cools. Overbaking can lead to cracks.
3. Avoiding Cracks: After baking, let the cheesecake cool gradually. You can turn off the oven and leave the door slightly ajar for an hour before transferring it to room temperature. This slow cooling process helps prevent cracks from forming.
4. Smooth Topping: To ensure your passion fruit topping is smooth and lump-free, whisk the cornstarch and water together before adding it to the other ingredients. Stir constantly while it cooks to prevent clumping.
5. Crust Texture: For a sturdier crust that holds together well, press the graham cracker crumbs firmly into the pan using the bottom of a flat measuring cup. Make sure it’s compact and evenly distributed across the pan.
Cheesecake Fruits De Passion Recipe
My favorite Cheesecake Fruits De Passion Recipe
Equipment Needed:
1. Oven
2. 9-inch springform pan
3. Medium mixing bowl
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Spatula
7. Saucepan
8. Measuring cups
9. Measuring spoons
10. Spoon or spatula for mixing and pressing crust
11. Cooling rack
12. Refrigerator
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup passion fruit pulp
- 1/4 cup passion fruit juice
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup granulated sugar (for topping)
- Passion fruit seeds, for garnish (optional)
Instructions:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue to beat until well incorporated.
4. Add the vanilla extract and eggs, one at a time, beating well after each addition. Ensure the mixture is smooth before moving on.
5. Add the sour cream and mix until just combined. Gently fold in the passion fruit pulp until evenly distributed.
6. Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
7. Place the cheesecake in the oven and bake for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
8. While the cheesecake is baking, prepare the passion fruit topping by combining the passion fruit juice, cornstarch, water, and 1/4 cup granulated sugar in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens.
9. Once the cheesecake is done, allow it to cool at room temperature for an hour, then refrigerate for at least 4 hours, or overnight.
10. Before serving, spread the cooled passion fruit topping over the cheesecake. Garnish with passion fruit seeds if desired. Remove from the springform pan and serve chilled.
