Passion fruit cheesecake
This passion fruit cheesecake is smooth, creamy and full of tangy passion fruit flavor. Wonderful on its own or with some homemade passion fruit coulis.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
Ingredients
Base
- 2 & ½ cups (250gms) digestive biscuits or graham cracker crumbs
- ¼ cup (20 gms) desiccated coconut
- 1 stick (115gms) butter
Filling
- 2 x 8 ounce (450gms) full fat cream cheese at room temp
- 1 cup (250mls) thickened cream
- ¾ cup (165gms) white sugar
- 1 tablespoon (5gms) powdered gelatin
- 2 tablespoons water
- 9ish large fresh passion fruit (1 and a ½ cups pulp with seeds)
Optional topping
- 1 cup homemade or store bought passion fruit coulis
Instructions
Base
- Line the base and sides of a spring form tin with baking paper.
- Crush the biscuits. You can do this by breaking into pieces and adding to a food processor, or put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
- Put the crumbs and coconut in a bowl and mix well.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute.
- Pour the melted butter into the biscuit and coconut and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form a crust.
- Chill in fridge for at least one hour and up to overnight.
Filling
- Cut open the passion fruit and strain the seeds. You will need about one and a half cups of of pulp with seeds to start with, which becomes one cup of strained passion fruit pulp.
- Add the pulp to a small saucepan. Simmer on low for about 15 to 20 minutes, stirring frequently or until pulp has reduce to half a cup. Allow to cool.
- Beat together cream cheese and sugar.
- Add the cooled passion fruit reduction and mix well.
- Whip the cream until soft peaks just form. Don't over beat the cream or it will curdle.
- Put the water into a small microwave proof bowl. Sprinkle gelatin over the top and allow to bloom for five minutes.
- Once bloomed heat gently in the microwave, for about 10 to just melt the gelatin. Whisk to ensure all the gelatin is melted.
- Add a couple of spoonful's of cream to the gelatin to tempter it and mix well.
- Pour the gelatin into the cream in a thin stream while mixing until its all mixed in.
- Add the cream and gelatin mix into the rest of the cream cheese mix and fold in until well mixed.
- For an extra smooth cheesecake you can blitz the mix briefly with a stick/immersion blender at this point. Move it around to blend through the mix, but don't over work it.
- Pour the filling over the base. Smooth down. Chill in fridge for at least 4 hours, preferably over night.
- To serve remove form spring form pan and carefully transfer to a plate. Fabulous on its own or with some of my homemade passion fruit coulis drizzled over the top. Delicious!
Notes
You can top this passion fruit with either my homemade passionfruit coulis or store-bought.
The gelatin helps the cheesecake set, despite the liquid from the passion fruit. If you leave it out your cheesecake is likely to turn to mush.
Gelatin brands can vary widely in their strength.
In Australia I used McKenzie's Gelatin powder. If you are outside Australia you could try using enough to set 4 cups (1000mls) of liquid. Too much gelatin can make the cheesecake gummy and unpleasant so you may need to experiment with your brand to get the right balance.
NB to get the lovely high on this cake I used a slightly smaller 7 inch by 2 & ½ inch springform cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter.
Nutrition
Calories: 492kcalCarbohydrates: 77gProtein: 8gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 421mgPotassium: 355mgFiber: 7gSugar: 40gVitamin A: 978IUVitamin C: 18mgCalcium: 74mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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