This Passionfruit Cheesecake is out of this world delicious. It's a silky smooth creamy New York Cheesecake base with a topping made of raw passionfruit puree without gelatin. Dig into a slice and find yourself in creamy, tangy heaven!
Passion fruit is delicious year round and is more popular in the warmer months.
This was inspired by our white chocolate cranberry cheesecake, and is the perfect dessert after a light flavorful meal like jerk chicken tacos, cilantro lime chicken enchiladas, or chicken suiza sandwiches (my personal favorite).
Graham Cracker Crust
- graham crackers
- salted butter
- PHILADELPHIA cream cheese, only full fat- I've tested many other brands and Philadelphia has superior texture and results! Reduced fat cream cheese does not work.
- granulated sugar
- corn starch
- Pure vanilla- imitation is acceptable, but wow does using pure make a difference!
- heavy whipping cream
Passion fruit topping:
- passion fruit puree or fresh pulp** also called lilikoi and maracuya
- granulated sugar
See recipe card for quantities.
**You can use fresh passionfruit pulp if you're lucky enough to have access to it. I find mine in the frozen section of our Latin grocery store. In Spanish it is called "maracuya". If the puree you pick up is sweetened, skip the sugar in the topping!
1.Preheat the oven to 350* F. Place graham crackers in a food processor (or crush with a rolling pin) and process until the biggest pieces are the size of large crumbs. Mix in melted butter and stir to combine. Press into the bottom and up the sides a little bit of a springform pan. Bake for 4 minutes to set crust.
2.Place one brick of cream cheese, ½ cup of sugar, and the cream of tartar in a large bowl. Mix on medium low speed for 2-3 minutes, scraping down every minute. Add the remaining cream cheese, one brick at a time. Mixing for 1 minute and scraping down after each one (see above picture).
3. Add the remaining sugar, ½ cup at a time on medium/ medium high speed. Next add the vanilla and beat. Add in the eggs, one at a time, mixing well and scraping down after each one. Add the cream and mix juuuust until combined. Do not over mix. The mixture should be light and cloud-like (see picture above.)
5. Bake at 350*F for 70-80 minutes. The top will be golden tan, the edges might be darker than mine, which is okay (see picture w/ step 4). It will still be a little wobbly when nudged. Remove and let cool for 2 hours on the counter (just walk away, don't touch it or mess with it) then refrigerate at least 4 hours before serving.
6. After cheesecake has cooled at least 2 hours: Mix corn starch and water together. Place passion fruit puree, sugar and water/ corn starch mixture together in a small saucepan over medium heat and stir. It will be a light opaque color. Bring to a boil, stirring to keep the sauce from sticking to the bottom.
7. Stir and let boil a few minutes until the mixture starts to darken and become more translucent and less milky. Remove from heat then allow to cool for about 5-8 minutes. Pour over the cheesecake and smooth if necessary. Chill at least 2 hours in the refrigerator.
Hint: ******One of the most important steps in making a cheesecake is not cooling it too quickly. Do Not stick your cheesecake immediately in the fridge. Allow it to cool on the counter (walk away, don't touch it) at LEAST 2 hours, preferably 3. Then refrigerate another 4 hours or longer before serving.
- Gluten Free - use gluten free graham crackers instead of regular -we've made it this way for my brother in law and it's great!
- Extra Tart- for the topping use ¼ cup sugar instead of ⅓ cup and add 1 teaspoon lemon juice in the water.
- Passionfruit swirl - double the passion fruit topping. Take out half and drop spoonfuls of it on top of the cheesecake batter. Use a knife to swirl it in. Pour the remaining half over the cheesecake once cheesecake has baked and cooled.
- Less Tart- add 1 extra Tablespoon sugar in the topping mixture.
- Spicy- Sprinkle Tajin over the top of a slice when serving. The tajin is used as a flavor enhancer with tropical citrus fruits. We recommend trying one bite of this first before adding to an entire slice!
* If you love cheesecake and make them on occasion, I highly recommend a leakproof cheesecake pan that has a gasket. It's sooo nice not to worry about water leaking in, and it truly creates the perfect texture.
Store in the refrigerator up to 3 days. The crust starts to separate and get soggy at about 3 days.
To freeze: Slice first then store in the freezer for up to 2 months. Thaw by the slice for one hour at room temperature before serving or 3 hours in the refrigerator.
Use Philadelphia cream cheese. If you're going to spend the time and money to make cheesecake, do it right so the texture is perfect. Use one of our ideas listed in step 4 for a leakproof cheesecake bath as a bonus tip.Print
- It is not recommended by the USDA to consume raw eggs.