Passionfruit Cheesecake with Swirl Filling
By Sophia Reed
This Passionfruit Cheesecake features a delightful balance of creamy, sweet, and tart flavors. With passionfruit blended into both the filling and topping, it offers a rich taste experience that's both luscious and refreshing. Perfect for special occasions, this cheesecake's unique swirl adds visual appeal and an extra burst of flavor. Following the right steps makes creating a creamy baked cheesecake easier than you might think.
Ingredients
- •400 g passionfruit pulp with seeds
- •100 g granulated sugar
- •220 g Graham Crackers or Digestive Biscuits
- •5 tbsp unsalted butter (melted)
- •0.5 tsp salt
- •900 g cream cheese (approximately 4 packages, room temperature)
- •250 g granulated sugar
- •220 g sour cream (room temperature)
- •1 tsp vanilla extract (or vanilla essence)
- •0.5 tsp salt
- •4 eggs (at room temperature)
Instructions
- 1
Place the passionfruit pulp and sugar in a small saucepan. Heat over medium heat, stirring occasionally until it has halved in volume.
- 2
Divide the sauce into two halves and strain one half of it. The smooth half will be used for the filling and the one with seeds for the top.
- 3
Process the Graham Crackers or Digestive Biscuits until fine.
- 4
Add the melted butter and salt to the crushed biscuits and mix.
- 5
Cut baking paper to fit the base and sides of a springform pan. Stick them in place with vegetable oil.
- 6
Press the base mixture into the bottom and edges of the pan with the base of a glass and fingers. Freeze for at least 15 minutes.
- 7
Beat the cream cheese with the granulated sugar until soft and homogeneous, scraping down the sides of the bowl as needed.
- 8
Add sour cream, vanilla extract, and salt, and beat again.
- 9
Reduce mixer speed to a minimum and add one egg at a time, incorporating each before adding the next.
- 10
Pour a third of the filling over the crust and add dollops of the seedless passionfruit sauce. Use a knife to marble it without disturbing the crust.
- 11
Repeat with the remaining filling.
- 12
Bake in a preheated oven at 180°C (350°F) with a baking pan of water underneath. Reduce heat to 150°C (300°F) immediately after placing the cheesecake inside.
- 13
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes until golden on top and it jiggles like gelatin.
- 14
Allow the cheesecake to cool completely, then refrigerate overnight or for at least 8 hours.
- 15
Spread the passionfruit sauce with seeds over the top before serving.
