Passion Fruit Cheesecake

Silky smooth creamy New York Cheesecake with a tart, tangy flavorful passionfruit topping.

Prep Time 3 20

Cook Time 1 20

Total Time 4 40

Servings

Calories/serving 383 kcal

Ingredients

For the Graham Cracker Crust:

▢ 1 sleeve graham crackers plus 2 full strips about 10 strips
▢ 4 Tablespoons butter

For the Cheesecake:

▢ 4- 8 ounce packages cream cheese at room temperature - only full fat PHILADELPHIA highly recommended. I've tested other brands and they are not as smooth.
▢ 1 ½ cups granulated white sugar
▢ ¼ cup cornstarch
▢ 1 Tablespoon vanilla extract- pure is highly recommended
▢ 3 large eggs
▢ ⅔ cup heavy whipping cream

For the passion fruit topping:

▢ 3 Tablespoons water
▢ 2 Tablespoons cornstarch
▢ 14 ounce passion fruit puree or passion fruit pulp** please see note below
▢ ⅓ cup sugar for more tart, use ¼ cup

Instructions

Graham Cracker Crust:

Preheat the oven to 350* F.
Put graham crackers in a food processor and process until crumbly. Melt the butter then add to the crushed graham crackers and mix well. Press into a 9" springform pan. Bake for 4 minutes to set crust.

Cheesecake:

Place one brick of cream cheese, ½ cup of the sugar and the cornstarch in a mixing bowl with hand mixer or the bowl of a stand mixer. Beat together on medium low for 3-4 minutes, scraping down the sides of the bowl every minute.
Add the rest of the cream cheese one package at a time, for about one minute each, scraping down the sides after adding each one.
Next add the sugar, ½ cup at a time, mixing well after each addition. Add the vanilla and mix to combine.
Increase the mixer speed to medium high and add the eggs one at a time, mixing about 30 seconds with each added egg. Scrape the bowl after each additional egg. The mixture should be smooth and beautiful and creamy.
Finally, add the whipping cream. Mix on medium speed only until just combined, being careful not to over mix. See process photos above for pictures of consistency.
Pour the cheesecake filling onto the crust.
Bake in a preheated oven in a water bath. Place the springform pan in a large pan and fill with water until water goes halfway up the pan.
Bake for 70-85 minutes until it just starts to turn golden and jiggles slightly but has some stability when gently jiggled.
******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 at LEAST 2 hours, preferably 3-4. Then refrigerate another 4 hours or longer before serving.

For the Topping:

After cheesecake has cooled at least 2 hours: Mix together the cornstarch and water in a small bowl. Combine with puree and sugar in a small saucepan over medium heat.
Bring to a boil and stirring constantly, let boil until sauce starts to thicken and becomes less milky looking. It'll become more translucent, darken a little and loose the whiteish hue. See photos above for a visual on what this looks like.
Allow to cool 5-8 minutes then pour over your already cooled cheesecake. Refrigerate a minimum of 2 hours.

Notes

store in the refrigerator up to 3 days.
store in an airtight container in the freezer for up to 2 months. Defrost in the refrigerator for at least 2 hours before serving.
Make sure your cream cheese has warmed to room temperature before making this cheesecake! Otherwise you will end up with little lumps in your cheesecake.
Allow your cheesecake to cool to room temperature before placing it in the refrigerator. This is essential in the process for it setting up correctly. Patience is key.
We know it's a lot of mixing and scraping, but trust us, you will have the very best cheesecake of your life if you follow these directions exactly.

*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!

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