If you're a fan of fruit in baked goods and the delightful flavour of passionfruit, you will love this baked passionfruit cheesecake recipe. It's soft and creamy with passionfruit throughout the cheesecake and topped with EVEN MORE PASSIONFRUIT!
This baked passionfruit cheesecake was the first time I've ever baked a cheesecake. A baked cheesecake always gave me a bit of an ick - and I don't really know why. Especially once I made this and tasted JUST HOW GOOD IT WAS, I don't know why I avoided making and trying it for so long.
This is a perfect summer dessert and should be on your list for a Christmas recipe!
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Baked passionfruit cheesecake ingredients
Biscuits. I've used arrowroot biscuits for the base as they are relatively plain in flavour. This is then mixed with some of the lemon which gives them an excellent tang. You could use whatever biscuit you prefer, but I found the arrowroot fantastic for this recipe.
Cream cheese. Use the cream cheese that comes in the brick form, not the tub. Allow to reach room temperature before using as this makes it a lot easier to beat.
Passionfruit. You can use tinned, fresh or frozen passionfruit puree for this recipe depending on your preference and where you lived. I get the 170g passionfruit puree tins from Coles or Woolworths for this recipe and they are the perfect amount.
Eggs. 5 EGGS! I know it's a lot. But it's what helps bring the cheesecake all together. Make sure they're at room temperature to allow them to combine into the batter smoothly.
Lemon. I use the rind and the juice for this recipe as it helps add extra tang and cuts through the sweetness from the cheesecake.
How to make baked passionfruit cheesecake
- Prepare pan
Release base from a springform pan (24cm) and invert. Line with baking paper (with overhang). Secure back into the pan.
- Cheesecake base
Place biscuits in a food processor, pulse for 20 seconds, then add butter and lemon zest until well combined.
If you don't have a food processor you could user a blender, or place the biscuits in a ziplock bag and use a wooden spoon or rolling pin to bash them until they are in a powder form.
Using the back of a spoon or spatula, press biscuits into the base and side of the pan. Cover with cling wrap and refrigerate for 30 minutes. - Cheesecake
Beat together the cream cheese, sugar until smooth. You can use a stand mixer or a hand mixer. Add flour, passionfruit pulp and lemon juice. Beat again. Add eggs, 1 at a time, and beat each time. Add cream and beat until mixture is combined.
- Bake
Pour the cream cheese mixture into the biscuit base and bake for 1 hour 10 minutes @160C or until cheesecake is JUST set in the centre. Turn oven off, but leave cheesecake in with the door ajar for 2 hours. Refrigerate overnight to set.
Passionfruit glaze for cheesecake
Combine cornflour and water in a saucepan, then add the remaining passionfruit and maple syrup. Stir until it thickens (2-3 minutes) and set aside to cool. Pour over cheesecake and refrigerate to set.
You can substitute this with any other fruit you desire. However, you might want to add in some water to get the same texture as the passionfruit glaze.
Frequently Asked Questions
Yes. Depending on where you live, you might have an abundance of passionfruit available to you. If not, the pulp that you get from a tin, or even the frozen variety will work well.
I have made this recipe with the tinned passionfruit glaze which is why it's 170g passionfruit puree (the size of the can).
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Recipe
Baked Passionfruit Cheesecake Recipe
Ingredients
- 250 g Arrowroot biscuits
- 125 g Butter melted
- 155 g Cream cheese room temperature
- 155 g Caster sugar
- ½ Lemon juice & rind
- 2 tablespoon Plain flour
- 5 Eggs room temperature
- 125 g Pouring cream
- 170 ml Passionfruit pulp
Passionfruit glaze
- 1 tablespoon Cornflour
- 170 ml Passionfruit pulp
- 2 tablespoon Maple syrup
Instructions
- Release base from a springform pan and invert. Line with baking paper (with overhang). Secure back into the pan.
- Place biscuits in a food processor, pulse for 20 seconds, then add butter and lemon zest until well combined. Using the back of a spoon or spatula, press biscuits into the base and side of the pan. Cover with cling wrap and refrigerate for 30 minutes.
- Beat together the cream cheese, sugar until smooth. Add flour, passionfruit pulp and lemon juice. Beat again. Add eggs, 1 at a time, and beat each time. Add cream and beat until mixture is combined.
- Pour the cream cheese mixture into the biscuit base and bake for 1 hour 10 minutes @160C or until cheesecake is JUST set in the centre. Turn oven off, but leave cheesecake in with the door ajar for 2 hours. Refrigerate overnight to set.
Passionfruit glaze topping
- Combine cornflour and water in a saucepan, then add the remaining passionfruit and maple syrup. Stir until it thickens (2-3 minutes) and set aside to cool. Pour over cheesecake and refrigerate to set.
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