I have tried and enjoyed dozens of versions of passionfruit cheesecake, each one wonderful, but I wanted to make my own with the touches I love. This is the result.
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 afterward. 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.
Just ask Aunt Ilana.
About this recipe
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 eating. If you are going to undo your hard work and sweat, it better be completely worth it. And darn it was!
[Recipe + Video] Passionfruit Cheesecake
For the crust
- 5 oz of whole-wheat Graham crackers, [142 g]
- 5 oz of blanched almonds, [142 g]
- 3 tablespoons of butter, (plus extra butter for greasing pan) [42 g]
For the cheesecake
- 24 oz [0.7 kg] of reduced fat cream cheese
- 1 ¼ cup of condensed milk, [296 ml]
- 3 medium eggs
- ⅓ cup of passion fruit juice, [78 ml] (see notes)
For the topping
- 1 cup of passionfruit pulp, [237 ml]
- 2 tablespoons of sugar, [25 g]
- Preparing: Heat the oven to 300 ºF [150 ºC].Grease a 9-inch [22 cm] springform pan [Amazon affiliate link] if it is not non-stick, you can also cut and line with a circle of parchment paper.
- Making the base: Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar. Pour into mold and press with a spoon or the bottom of a glass to form an even crust.Set aside.
- Making the cheese mix: Combine in the mixer cream cheese, condensed milk, passionfruit juice and eggs and blend, scraping the sides with a spatula regularly. At the end it should be completely blended (3-5 minutes).Pour into the mold, even out with a spatula to obtain an even layer.
- Baking: Bake the cheesecake for one hour. Remove from the oven and let cool to room temperature.Refrigerate covered for 3 hours, preferably overnight.
- Making the topping: Unmold the cheesecake and place in a serving dish.Mix the passionfruit pulp and sugar. Cover the cheesecake with it.
- Serving and storing: Once you add the passionfruit pulp topping, serve immediately.To store, do it in the step where you cool it before adding the topping. While it can also be stored with the topping, it tends to dry out.