Baked Passion Fruit Cheesecake
A creamy cheesecake with vibrant passion fruit flavor, perfect for impressing guests or indulging yourself.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened Make sure the cream cheese is completely softened to avoid lumps.
- 1 cups 1 cup sugar
- 3 large 3 large eggs
- 1 cups 1 cup sour cream
- 1 cups 1 cup passion fruit pulp (fresh or canned) Substitutes like mango or raspberry puree can also be used.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one by one, mixing well after each addition.
- Blend in the sour cream and passion fruit pulp until fully incorporated.
Baking
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
- Place the springform pan in the preheated oven and bake for about 60 minutes or until the center is set but still slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Refrigerate for at least 4 hours, or overnight if possible.
Serving
- Serve chilled. Optionally, top with extra passion fruit pulp or whipped cream.
Notes
Ensure to let the cheesecake cool properly to avoid cracks. Consider pairing it with a tropical fruit salad or a tangy passion fruit panna cotta for extra flair.