dessert Food Recipes

This Tropical Passion Fruit Cheesecake Recipe Is A Sweet and Tangy Delight

deannaStep aside, Drake, because baker extraordinaire Claire from Sumo Chef is coming through with this tropical passion fruit cheesecake recipe that is sweet, tangy, and oh so good!

This Tropical Passion Fruit Cheesecake Recipe Is A Sweet and Tangy Delight

Since I LOVE baking and LOVE cheesecake, I wanted to take it to a whole new level. Whether you want a new twist to your cheesecake or to explore the delicious flavors and combinations you can do with this timeless recipe, this passion fruit cheesecake recipe should be a great start! With its tart and sweet combination, your family and friends will love it! 

Tropical Passion Fruit Cheesecake Recipe

This smooth and creamy passion fruit cheesecake recipe is topped with fresh passion fruit, a huge hit for families and parties. A unique twist to the classic cheesecake, it’s a whole new experience compared to the usual blueberry or strawberry! These lemon raspberry cheesecake bars are also a hit.

Prep Time: 40 minutes
Cook Time: 1 hour and 25 minutes
Total Time: 2 hours and 5 minutes

Ingredients:

  • 1 cup of plain sweet biscuits (shortbread cookies work for this)
  • 1/2 cup of melted unsalted butter
  • 2 cups of cream cheese, room temperature
  • 3/4 cup + 1/4 cup of caster sugar (learn how to make it here)
  • 2 teaspoons of lemon rind, finely grated
  • 2 tablespoons of lemon juice
  • 5 eggs
  • 1/2 cup of heavy cream
  • 1 tablespoon of cornstarch
  • 1/3 cup of water
  • 1/2 cup of passion fruit pulp

Tropical passion fruit cheesecake recipe

1. To start making this passion fruit cheesecake recipe, use an 8-inch spring form pan, get the base out and invert it, lining the base with baking paper. Let the sides overhang and secure the base to the pan again.

2. Using a food processor, process the biscuits until it is finely crushed. Add the butter and process the mixture together again until everything is combined. Put the crust mixture into the spring form pan, using the back of your spoon to spread it around and press it. Cover the pan with plastic wrap and put it in your refrigerator, letting it chill for half an hour.

3. Preheat your oven to 325 degrees Fahrenheit. After that, beat the creme cheese, lemon rind, and the caster sugar with an electric mixer until everything is smooth. Add the flour and lemon juice, then the eggs one at a time. Make sure it beats well after adding one egg after another. Lastly, insert the heavy cream until everything is well incorporated.

4. Pour the cream cheese into the 8-inch spring form pan, on top of the crust. Place the pan on a baking tray and let it bake for about an hour and ten minutes, or once your cheesecake is set in the center.

5. Turn off the oven and open the door just a bit, letting the cheesecake stay in the oven for two hours until it’s completely cooled. Place the cheesecake in the fridge overnight to let it set, doing the passion fruit topping next.

6. To make the passion fruit topping, mix both the cornstarch and water in a bowl and put it in a saucepan. Add the extra caster sugar and passion fruit pulp, letting it cook over medium heat. Stir for about three minutes or when the mixture starts to boil and thicken.

7. Turn off the heat and let the passion fruit cool for about half an hour. Pour it over the cheesecake and put it back in the fridge for about two hours or until it ultimately sets. Serve and enjoy!

This fresh passionfruit cheesecake recipe is homemade and so delicious!

Pro-Tips for your first passion fruit cheesecake recipe:

For those who are beginners or expert bakers looking for better ways to improve this passion fruit cheesecake recipe and make sure they get the best results, here are some pro-tips to follow.

– Make sure that you use your ingredients immediately once you have laid them out. Don’t let ingredients like cream cheese sit out, as they spoil quickly and will ruin the flavor of the texture of your cake.

– To properly store the cake, place it in an airtight container (preferably per slice to save on room) and put it in the fridge. It will last for about three to five days.

– Don’t worry about a wobbly cheesecake after you get it out from the oven. Once it cools down, it will firm up and have the consistency and texture you want.

– To lessen the lemony or tart taste, you can substitute the lemon rind for a teaspoon of vanilla. It still works wonders.

Slice of homemade passion fruit cheesecake

I hope that this passion fruit cheesecake recipe is a hit in your home! Try it out and share your experiences down below. I would love to hear what you have to think!

Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this. Be sure to follow her on Facebook, Twitter, and Instagram.  This recipe and all photos courtesy of SumoChef/Shutterstock.

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