Portions: 8 slices
Calories: 611kcal
Fresh passionfruit is one of my favorite flavors, and 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, and I am sure you'll love it too.
By Clara Gonzalez - Last revised . Published Feb 3, 2014.
Why I ❤️ it Recipe Ingredients Video Preparation
Passionfruit cheesecake.
Why I ❤️ it
Let me tell you something; thisPassion Fruit Cheesecake recipe is one of my favorite desserts of all time. I'm not exaggerating even a little bit.
Because I love it so much, this is one of the recipes on this blog that have been so well-tested, tasted, and refined. The fact that I love it and can have it any day had much to do with it.
Passionfruit cheesecake recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
If you are looking for a new cheesecake flavor, and love tropical fruits, this easy passion fruit cheesecake recipe is perfect for you.
Course: Dessert
Inspiration: Fusion
Category: fruit-topped cheesecake recipes, how to make passionfruit cheesecake, passion fruit dessert recipes
Author: Clara Gonzalez
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Ingredients
For the crust
- 5 ounces [142 grams] Graham crackers (digestive biscuits)
- 5 ounces [142 grams] blanched almonds
- 3 tablespoons [42 grams] melted salted butter (plus extra butter for greasing pan)
For the cheesecake
- 24 ounces [0.7 kilo] cream cheese
- 1 ¼ cup [296 mililiters] condensed milk
- 3 large eggs
- ⅓ cup [78 mililiters] passion fruit juice (see notes)
For the topping
- 1 cup passion fruit pulp [237 mililiters]
- 2 tablespoons white, granulated sugar [25 grams]
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Preparing
Heat the oven to 300 ºF [150 ºC].
Grease the springform pan with butter if it is not non-stick; you can also cut and line it with a circle of parchment paper.
Step 2: Making the base
Mix the cookies, almonds, and melted butter in a food processor and grind until it turns into fine crumbs with the texture of brown sugar. Pour into mold and press the Graham cracker crumbs with a spoon or the bottom of a glass to form an even crust.
Set aside.
Step 3: Making cheese mix
Combine in the mixer cream cheese, condensed milk, passionfruit juice, and eggs and blend, scraping the sides with a spatula regularly. In the end, the mixture should be completely blended (3-5 minutes).
Pour the cheesecake batter into the mold, and even out with a spatula to obtain an even biscuit base layer.
Step 4: Baking
Bake cheesecake for one hour. Remove from the oven and let cool to room temperature.
Refrigerate covered for 3 hours, preferably overnight.
Step 5: Making the topping
Unmold the cheesecake and place it in a serving dish.
Make the passion fruit puree by mixing the passionfruit pulp and sugar. Cover the cheesecake with it.
Step 6: Serving
Once you add the passionfruit pulp topping, serve immediately.
Top tips
- To make the passionfruit juice, blend 1 cup of passion fruit pulp and sieve to remove solids.
- To store in the fridge for serving the next day, do it before adding the topping. While it can also be stored with the topping, it tends to dry out.
- You can store lefotvers in the springform pan in the fridge covered with aluminum foil or plastic wrap. You can also freeze it and move it from the freezer to the refrigerator overnight to thaw.
Serving suggestions
If you're looking for easier cheesecakes, try my favorite no-bake cheesecakes: Lime and mango cheesecake, dulce de leche cheesecake, and blueberry cheesecake.
Nutritional information
Calorías: 611kcal | Carbohidratos: 61g | Proteina: 18g | Grasa: 34g | Grasa saturada: 15g | Grasa Transgénica: 1g | Colesterol: 135mg | Sodio: 650mg | Potasio: 691mg | Fibra: 5g | Azúcar: 44g | Vitamina A: 1268IU | Vitamina C: 13mg | Calcio: 332mg | Hierro: 2mg
FAQs
How do you pulp passion fruit?
To make passion fruit pulp blend the passionfruit flesh and strain with a fine-mesh strainer.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
Passionfruit Cheesecake | Recipe + Video
Serving: 8 slices
Ingredients
For the crust
- 5 onces whole-wheat Graham crackers
- 5 onces blanched almonds
- 3 tablespoons butter (salted), (plus extra butter for greasing pan)
For the cheesecake
- 24 onces low-fat cream cheese
- 1¼ cup condensed milk
- 3 eggs (medium)
- ⅓ cup passion fruit juice
For the topping
- 1 cup passion fruit pulp
- 2 tablespoons sugar (white, granulated)
Instructions
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 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
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.
Cook's notes
To make the passionfruit juice, blend 1 cup of passion fruit pulp and sieve to remove solids.
Nutrition
Calories: 611kcal
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By Clara Gonzalez, published Feb 3, 2014 on Tia Clara
Reader Interactions
Comments
Josephine
Hi! This recipe looks so lovely.I have an important question: Do you use fresh passion fruit for this recipe or passion fruit pulp from a packet? Hope to hear from you asap.
Best,
Josephine
Reply
Tia Clara
Fresh pasion fruit, but if you don't have the fruit, you can experiment with whatever you find, but bear in mind I have only tested the recipes with actual fruit pulp.
Reply
Lauren Goodwin
Thank you so much for this recipe! K live in vietnam where passion fruit abounds! Making this recipe for Christmas dinner 🙂Reply
Anna
Hello! I noticed you don't use any of the techniques for not cracking the top of a cheesecake (like putting the spring form inside a roasting pan with water in the oven, or letting it cool in the oven for +1 hour). Is this recipe crack free? I'll try this recipe for this Christmas with my boyfriend's family, so i really wanna make this right 😀
Reply
Tia Clara
That's because the passionfruit will cover the cracks, and I wanted a simple, easy-to-make cheesecake.
Reply
Mariana
I made your recipe for a friends gathering yesterday and it was a HUGE success! Thanks so much for sharing 🙂Reply
Tia Clara
Glad to hear that, it's one of my favorites.
Reply
Carmen
Aunt Clara,I love chinola in every way, but one is $4 in Florida and impossible to get. Any frozen brand or what do you use? Can I add more sugar, I worry because chinolas can be so sour.
Thank you.for making us proud of dominican food and our culture.Reply
Sarah
I don't have access to passionfruit but have a nice passionfruit puree. Will that work?
Reply
Tia Clara
I am not sure how it will work out, but you can do some experimenting. Let me know how it goes, please.
Reply
Aaron
I am staying in the Dominican Republic for three months so I decided I should try this. I made it as directed but strained out the seeds. I shared it with two local friends (Dominican) and they loved it, so did I. I will be making it again before I head back to the states. Nothing beats the flavor of chinola (passion fruit). Very easy and delicious. A great recipe!Reply
Gisselle
Hi! I am making this right now and i realize it doesn't specify if the cream cheese needs to be at room temperature. I am at 5 minutes it of mixing it and it is still just clumpy!
Reply
Tia Clara
I used Philadelphia Cream Cheese at refrigerator temperature with no problems. Perhaps your mixer is underpowered?
Reply
Gisselle
Thanks so much for the quick response! I hope not, it's a brand new KitchenAid! I did get some off-brand cream cheese...so maybe that's it? I went and bought some Philadelphia to try it again. Just took it out of the oven, lets hope it's all good!
Tia Clara
Good luck! Let me know how it turned out.
Gisselle
Hi Aunt Clara!
The cheesecake was absolutely amazing! Our guests loved it and if I hadn't had that bit of difficulty at the beginning, it would have actually been one of the easiests desserts I have ever made! Will be making again and have already recommended it. Thanks a bunch!Tia Clara
I am super happy to hear that. This is one of my favorite desserts. And now I am having really bad cravings. 🙂
Primavera
This sounds n looks delicious will try it. Love your passion for Dominican food I'm from there n your recipes are delicious. God bless
Reply
Zori
Not crazy about passion fruit so I may not try this cheesecake!
Reply
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