Let me tell you something, this Passion Fruit Cheesecake recipe is one of my favorite of all time. I’m not exaggerating even a little bit.
I’ve tried and enjoyed about a dozen versions of passion fruit cheesecake, each great, but I wanted to make my own version, with the touches I love. This is the result.
I made it three times before finally writing the recipe, then made it three more times afterwards. Because I love it just that much. I even posted these pictures on Instagram months ago. Few recipes on this blog have been so well-tested, tasted and refined. The fact that I love it and can have it any day had a lot to do with that.
My yoga pals and I are kinda like the Golden Girls, only not as old, or interesting, but just as much a fan of cheesecake. Luckily for me they also love food, and I use them as my guinea pigs to test some of my recipes. This was a resounding success.
Just ask Aunt Ilana.
So what are my touches in this Passion Fruit Cheesecake recipe?
Substituting almonds and whole-wheat Graham crackers for traditional crackers lowers the amount of sugar and carbohydrates in the crust. The almond crust is delicious in its own way, and hardly a silent partner in this cheesecake.
I’ve also toned down the amount of sugar for a more adult and lighter cheesecake that we felt hardly guilty about having at 9 am right after a bad-breaking hour of yoga. If you are going to undo your hard work and sweat, it better be completely worth it. And darn it was!
- 1 cup of passionfruit pulp
- 2 tablespoons of sugar
- 5 oz [142 g] of whole-wheat Graham crackers
- 5 oz [142 g] of blanched almonds
- 3 tablespoons of butter (plus extra butter for greasing pan)
- 24 oz [0.7 kg] of reduced fat cream cheese
- 1 1/4 cup of condensed milk
- 3 medium eggs
- 1/3 cup of passion fruit juice (see notes)
Mix passionfruit pulp and sugar. Reserve
Heat oven to 400ºF [200 ºC]. Grease a 9-Inch Springform Pan.
Pulse together Graham crackers, blanched almonds and butter in the food processor until it has the texture of of coarse brown sugar.
Pour into the greased pan and press against the bottom to make an even crust.
Bake for 15 mins, or until crust is golden brown.
Remove from the oven.
Reduce oven temperature to 300 ºF [150 ºC].
Pour cream cheese into mixer. Add condensed milk and eggs and whisk with the paddle attachment for 3 minutes, occasionally remove the mix stuck to the side using a spatula. At the end it should be thoroughly mixed.
Add passionfruit juice, whisk for another 3 minutes.
Pour into the springform pan, smoothing it out with the spatula until you have an even layer.
Return the pan to the oven. Bake for 1 hour, or until you introduce a skewer in the center and it comes out clean.
Remove from the oven. Pour the passionfruit topping and spread on top.
Cool to room temperature. Chill before serving.
To make the passionfruit juice, blend 1 cup of passion fruit pulp and sieve to remove solids.