Passion Fruit Cheesecake

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This passion fruit cheesecake with coconut crust is delicious and tropical summer time dessert.

Prep Time20

Cook Time1

Cooling time4

Total Time5 20

Course: Dessert

Cuisine: American

Servings:

Calories: 627kcal

Author: Cari

Ingredients

Cheesecake batter

32 oz cream cheese at room temperature
1 cup granulated sugar
½ cup greek yogurt
2 teaspoons vanilla extract
1 cup passionfruit puree seedless
½ teaspoon salt
4 large eggs room temperature

Cheesecake crust

2 cups of crushed coconut biscuits
¼ cup of shredded coconut
6 Tablespoons of unsalted butter melted

Passion Fruit Jam

⅔ cup of passion fruit pulp with seeds
½ cup of sugar
½ teaspoon of gelatin
pinch of salt

Instructions

To a food processor, add your coconut biscuits and shredded coconut. Pulse until fine crumbs form.
In a medium bowl, stir together finely crushed coconut cookies, shredded coconut and melted butter until it resembles wet sand.
Transfer into your springform pan and use a silicone spatula or a flat bottom cup to firmly press the crumbs into the bottom and up the sides of the pan.
Bake crust for 10-15 minutes at 325 degrees. Let it cool completely before filling with the cheesecake mixture.
To make the cheesecake batter. In the bowl of an electric mixer with whisk attachment to beat the softened cream cheese until it’s creamy.
Add in the granulated sugar, greek yogurt, salt, vanilla extract and mix until smooth.
In a measuring cup, strain the passion fruit pulp to remove the seeds. Add in the strained passionfruit puree and mix until combined.
Lastly, add in the eggs and mix until smooth and creamy.
Pour the cheesecake mixture on top of the crust in your prepared pan. Use a spatula to smooth the top, if needed.
Preheat oven to 325°F. Wrap the bottom edges of a 9” springform pan with aluminum foil to prevent leakage during baking. Set aside.
Place the wrapped springform pan inside a larger baking pan. To the second pan add about 1” of boiling water to create a water bath.
Bake cheesecake for 65-70 minutes or until the edges of the cake are set but the center is still slightly jiggly when you shake the pan.
After removing the cheesecake from the oven, immediately run an offset spatula or knife around the outer edge to release the sides from the pan to prevent cracks in your cheesecake
Let cool completely before covering and chilling in the fridge for at least 4 hours or overnight.
While your cheesecake is baking, make your passionfruit coulis. In a small sauce pan over medium low heat, add the sugar, reserved passion fruit puree and seeds that didn't make it through the strainer.
Once the sugar has melted, add in your gelatin and salt. Mix until the gelatin is dissolved and mixture is simmering. Remove from heat and allow to cool.
Once your oven is fully cooked, remove from the oven and allow to cool completely. Once cooled, cover and chill in the fridge for at least 4 hours or overnight.
Once your cheesecake has chilled completely, on the top of the cheesecake add the passion fruit coulis and whipped cream

Notes

Variation and substitutions for this delicious cheesecake

Don't like coconut biscuits or don't have them available? Swap the coconut cookies for graham cracker crumbs or your favorite digestive biscuits.
Don't have greek yogurt available? Swap it out for sour cream.
Don't like passion fruit? You can also use this recipe to make a mango cheesecake, or even a strawberry cheesecake.
Don't like the texture of passion fruit seeds or don't want to make the coulis? Either simply omit it or top your cheesecake with passion fruit curd.
Don't want cream major cheese goals right here?

Storage for the traditional cheesecake with fresh passion fruit

Store this passionfruit cheesecake in an airtight container in the refrigerator for upto 5 days.

Nutrition