Passion fruit is an exotic and impressive fruit. If you want to feel light by eating dessert, you should take a look at this recipe. Imagine the combination of passion fruit and cheesecake! Or don't dream, try it now; Passion Fruit Cheesecake.
Passion Fruit Cheesecake
Passion fruit is an exotic and impressive fruit. If you want to feel light by eating dessert, you should take a look at this recipe. Imagine the combination of passion fruit and cheesecake! Or don't dream, try it now; Passion Fruit Cheesecake.
To prepare the base, we need to bake it. Because in this recipe, everything will belong to you! We prepare the cheesecake filling on the crispy base. After baking the base and cream, we move on to the fun and exotic part. We add the passion fruit juice we prepared on the top of cheesecake. You will get the reward of all your hard work even in the first bite!
Passion Fruit Cheesecake, which will make you feel in the exotic forest with every slice, is also very light. Then don't waste any more time! And check out our recipe where every step we prepared for you is supported by visuals!
Passion Fruit Cheesecake Ingredients
Instructions
Split the passion fruit and deseed them with a spoon to release the juices from the fruit.
Add the cold diced butter to a food processor along with the sugar, flour, salt and a splash of passion fruit juice or water.
Then blend the ingredients until they loosely come together. It should look and feel kind of like damp sand for a little reference.
Once the crumbly mixture is done, transfer it to a baking tray. Bake it for 20 minutes at 350°F or until it becomes a solid golden-brown color.
When the crumble is finished though, pull it out the oven. Then set it aside to cool down for a bit.
In a large mixing bowl whisk together the sour cream, cream cheese, whole egg, sugar, cornstarch and a generous amount of passion fruit juice until it is silky smooth. Then set it aside to settle for 30 minutes while you set up the crust in the cake pan.
In a food processor for this cheesecake crust, add in the crispy crumble that was made earlier with a little bit more butter and sugar to make it moldable in the cake pan and blend it for a minute.
Once the mixture is almost like a sandy clay using a mini springform cake pan. You can start to build the base and sides of the cheesecake little by little, being mindful to keep it evenly layering throughout the crust.
Bake it in an oven at 350°F for 20 to 25 minutes. Then take it out of the oven and let it cool down for 10 minutes or so.
Pour in the cheesecake filling completely to the top of the mold and then you are going to return it to the oven only this time add a tray of water to one of the bottom racks in order to prevent the top of the cheesecake from browning or at least browning too much as the cheesecake base. Bake it for 45 minutes at 300°F.
Pull the puffed up cheesecake out of the oven and allow it to cool down at room temperature for at least an hour before refrigerating it. After the initial cooldown period put the cheesecake in the refrigerator to completely set up before removing it from the mold.
Once the cheesecake is pretty solid and set up in the refrigerator, take it out and begin gently removing it from the pan with a little help from a butter knife or an offset spatula.
Slice it and add passion fruit syrup to top.
Enjoy a very exotic slice of cheesecake!
Ingredients
Directions
Split the passion fruit and deseed them with a spoon to release the juices from the fruit.
Add the cold diced butter to a food processor along with the sugar, flour, salt and a splash of passion fruit juice or water.
Then blend the ingredients until they loosely come together. It should look and feel kind of like damp sand for a little reference.
Once the crumbly mixture is done, transfer it to a baking tray. Bake it for 20 minutes at 350°F or until it becomes a solid golden-brown color.
When the crumble is finished though, pull it out the oven. Then set it aside to cool down for a bit.
In a large mixing bowl whisk together the sour cream, cream cheese, whole egg, sugar, cornstarch and a generous amount of passion fruit juice until it is silky smooth. Then set it aside to settle for 30 minutes while you set up the crust in the cake pan.
In a food processor for this cheesecake crust, add in the crispy crumble that was made earlier with a little bit more butter and sugar to make it moldable in the cake pan and blend it for a minute.
Once the mixture is almost like a sandy clay using a mini springform cake pan. You can start to build the base and sides of the cheesecake little by little, being mindful to keep it evenly layering throughout the crust.
Bake it in an oven at 350°F for 20 to 25 minutes. Then take it out of the oven and let it cool down for 10 minutes or so.
Pour in the cheesecake filling completely to the top of the mold and then you are going to return it to the oven only this time add a tray of water to one of the bottom racks in order to prevent the top of the cheesecake from browning or at least browning too much as the cheesecake base. Bake it for 45 minutes at 300°F.
Pull the puffed up cheesecake out of the oven and allow it to cool down at room temperature for at least an hour before refrigerating it. After the initial cooldown period put the cheesecake in the refrigerator to completely set up before removing it from the mold.
Once the cheesecake is pretty solid and set up in the refrigerator, take it out and begin gently removing it from the pan with a little help from a butter knife or an offset spatula.
Slice it and add passion fruit syrup to top.
Enjoy a very exotic slice of cheesecake!
Recipe Source: Byron Talbott
Leave a Reply