If you like a good cheesecake recipe then you’ll love this Creamy Passion Fruit Cheesecake. It is a twist on the classic recipe with a tart and sweet flavor that’ll leave you wanting more!
A Passion Fruit cheesecake is the perfect dessert to make for any occasion. It has the perfect balance of flavors between the sweetness of the cream cheese and the tartness of the passion fruit.
This cheesecake recipe is so delicious that it simply needs no glace or any toppings. It is rich and creamy with a thin layer of sweet graham crackers.
This is just one of the many delicious desserts we can make with passion fruit like a passion fruit flan or the refreshing passion fruit flavor sorbet. Or the Puerto Rican passion fruit limber!
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Why This Recipe Works
- It has the same base as a New York-style cheesecake but with the flavors of the Caribbean with the passion fruit.
- This is a recipe that can be made year-round using fresh or frozen passion fruit.
Recipe Ingredients
- Cream cheese- You need 4 8-ounce bars of cheesecake. Preferably a good brand like Philadelphia but to tell you the truth off-brands are pretty good too.
- Sugar- I used 1 ¼ cups to give the cheesecake the right amount of sweetness.
- Vanilla- I used just a touch of vanilla extract to aid the sweetness of the recipe.
- Sour cream- The sour cream helps the recipe to have a silkier filling and it adds a delicious tang.
- Flour- The flour helps to bind everything together like a starch. It helps to keep together the thick filling.
- Passion fruit- Is the star of this recipe. You can use frozen or fresh pulp. This ingredient adds a burst of flavor.
- Eggs- These are essential, we used only 3 eggs because add too many and you run the risk of a cracked cheesecake.
- Crust- For the crust we used unsalted butter, sugar, and graham crackers. You can also use a different cracker or cookie for a different flavor.
How to Make Passion Fruit Cheesecake
- Photo 1: First, always preheat the oven. Set it to 350°F. Prepare your spring pan by covering it with extra-wide aluminum foil. This is to make sure no water enters the mold. I have used regular-sized foil before and water has made my crust soggy! so please avoid the trouble and get wide foil.
- Photo 2: Make the crust. Crush all the crackers in a food processor or by hand. Then melt your butter and add it along with the sugar. Give everything a good mix. Add the cracker mix into your mold and flatten it down with your hand or with a flan bottom cup. Bake the crust for 15 minutes to make it firm.
- Photo 3: Mix the cream cheese, sugar, and vanilla for at least 2 minutes. Then slowly add the sour cream, followed by the flour. Add the eggs one at a time and after the first egg, make sure to scrape your bowl. Last, add the passion fruit.
- Photo 4: Put your mold into a bigger pan to make a bain marine or water bath. Add the cream cheese mix to your mold. Add hot water to the pan while being careful not to spill any water onto the cheesecake mix. Bake in the oven for 1 hour. Turn off your heat and leave the cheesecake in the oven for 1 hour. Then let it cool at room temperature and chill in the fridge for at least 2 hours.
Recipe Tips
- This is a very flavorful cheesecake so toppings are not needed at all. But if you must then a little whipped cream will be the best topping.
- Let the cheesecake cool at least for 30 minutes before putting it in your fridge.
- If you like clean-cut slices, make sure to wipe the knife every time you make a cut.
More Desserts To Try
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Passion Fruit Cheesecake
A classic cheesecake with a delicious twist. This passion fruit cheesecake is one of the best cheesecakes to make!
Ingredients
Crust
- 15 graham crakers
- ¼ cup sugar
- 6 tablespoons butter melted
Cheesecake mix
- 4 8 oz cream cheese bars at room temperature
- 1 ¼ cups sugar
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ¼ cup all purpose flour
- 3 eggs
- ¼ cup passion fruit pulp
Instructions
- Preheat the oven to 350°F.
- Prepare the pan, use a 9×3 springform pan. Wrap a spring pan with a wide piece of aluminum foil big enough to cover the bottom of the pan.
- Make the Crust. Crush the crackers using a food processor or by hand. Add ¼ cup of sugar and your melted butter. Mix everything together and add it to the mold. Gently press down the crackers with your hands or the bottom of a flat cup. You want to even out the crust. Pre-bake the crust for 15 minutes and then allow the crust to cool while you prepare the filling.
- To make the filling you can use a stand mixer or a handheld one. In a big bowl beat the cream cheese, vanilla, and 1 ¼ cups of sugar for 2 minutes on medium speed. Then add the sour cream and flour. Add one egg at a time but after the first egg make sure to scrape your bowl. Add your passion fruit pulp. Do not over-mix.
- Pour your mix into the mold and gently smooth the top of the batter with a spatula. Place your mold on a bigger pan where it can fit to make a water bath. Add hot water to cover at least ⅓ of the mold around.
- Bake the cheesecake for 1 hour in the middle lower rack of your oven. The cheesecake is supposed to have a little wobble, not too much once is cooked. Turn of your oven and let the cheesecake rest in it for 1 hour. Remove from the water bath and let your cheesecake cool at room temperature for at least 30 minutes. Then chill in the fridge for at least 2 hours.
- Release the cheesecake from the mold by running a knife through the borders of the pan. Remove the rim of the springform pan and place the cheesecake and your in the plate or tray you want to serve it in. Cut into individual pieces cleaning the knife each time for clean cuts. Serve and enjoy!
Recipe Notes
- Room temperature- Make sure that all the ingredients used are at room temperature.
- Cutting- To make clean cuts while slicing the cheesecake make sure to clean the knife each time. Each time dip your knife into hot water and wipe the excess water. The warmth in the knife will help make pretty clean cuts.
- Serving- I normally cut the cheesecake into 8 big pieces but they’re huge. So a modest serving size is to cut the cheesecake into 10 slices. You can really make the slices as big or as small as you like.
Nutrition
Calories: 325kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 218mg | Potassium: 97mg | Fiber: 1g | Sugar: 36g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
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