Passion Fruit Cheesecake

a slice of a passion fruit cheesecake on the plate.

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A classic cheesecake with a delicious twist. This passion fruit cheesecake is one of the best cheesecakes to make!

Prep Time15

Cook Time1

chill2 30

Total Time3 45

Course: Dessert

Cuisine: Puerto Rican

Servings:

Calories: 325kcal

Author: Stephenie

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 9x3 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!

Video

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