I couldn’t imagine our world would get any crazier last time I posted on here, and yet here we are in the midst of so much social/political unrest and (still) smack dab in the middle of a pandemic. I think the US is going through a really hard reckoning, but I hope that we can all grow through this. I hope we can all recognize that not everyone is treated equally here; that white supremacy is still a problem; that centuries of enslavement and systemic racism don’t magically disappear; that most importantly, we find a way to create a more equal society. It feels a bit strange to talk about this here, on a personal baking blog, but it also feels wrong not to mention all that’s going on right now.
On a personal level, while all this has been happening Mike and I decided to move out of our place, so thats partially why I haven’t posted in a bit. We’ve finally settled in a bit where we’re staying now, and I had a chance last weekend to try out a dessert I’ve had in mind for a while - passion fruit cheesecake.
I love passion fruit and passion fruit desserts, and this cheesecake did not disappoint. I paired it with a chocolatey crust and some chocolate flakes on top as well which worked out nicely. If you’re wondering where to find passion fruit puree, I can usually find them in the freezer section of Mexican or South American grocers. Adding the pulp of a fresh fruit in the decoration is mostly for the look - the seeds help make the cake look the part of a passion fruit cheesecake, but they are expensive and can be harder to find (I found some in Whole Foods). Feel free to leave it out, and fear not - the cake will still be delicious. In fact, you can play around with the decoration to your liking: pour ganache over it for more chocolate, replace the chocolate flakes and fruit with some toasted coconut, use different fruit to decorate, etc.
Due to the move, I couldn’t find my camera (luckily its been located since) after I made this cake, so only got a couple of photos on my phone. Hopefully all its passion fruit glory still shines through!
Hope you enjoy this cake, stay safe, and stay kind.
- 30 minutes
- 1 hour
- 1.5 packages of chocolate graham crackers out of a 14.4oz box (3 packages in a box, so half the box)
- 4-5 tbsp butter
- 2 bricks (1 pound) cream cheese, softened
- 2 cups ricotta
- 1 cup passion fruit puree
- 3 eggs
- 1 cup sugar
- Lemon zest
- 1 cup puree
- 1 tbsp cornstarch
- 1 passion fruit (for seeds)
- Sugar to taste
- Fresh berries
- whipped cream (1/2 cup heavy whipping cream, 2 tbsp sugar)
- 1-2 squares dark chocolate, for chocolate flakes
- Prepare cheesecake or springform pan by spraying with nonstick spray. This recipe is for 11 x 2.5 inch pan, but you can use a smaller diameter to make a taller cheesecake.
- Preheat oven to 325F.
- Crush graham crackers using a food processor, blender, or by hand.
- Add 4-5 tbsp butter, until cracker crumbs are a bit mushy.
- Press evenly into bottom of pan.
- Bake for 10 minutes.
- Meanwhile, beat cream cheese and ricotta until smooth.
- Add sugar and lemon zest, beat together.
- Add passion fruit puree.
- Finally, add eggs, one at a time, beating for 30 seconds after each addition and making sure to scrape the bottom of the bowl in between additions.
- Pour filling onto crust.
- Bake for about an hour, until edges are set and center is still jiggly. Depending on the size of your pan this might differ slightly, so I recommend checking on your cheesecake starting around 50 minutes.
- Let cheesecake cool for a couple of hours on the counter top, then refrigerate for at least a few hours before serving, preferably overnight.
Decoration (optional, see post for other suggestions)
- Reserve a few tbsp of puree, then heat remaining puree as well as the pulp and seeds of one passion fruit in a small pot. You can give it a taste - if you prefer it a little sweeter, add 1-2 tbsp sugar.
- Mix the reserved puree with a tbsp of corn starch.
- When the puree in the pot starts bubbling, add the cornstarch mixture while whisking the heating puree. The whole mix should thicken in less than 30 seconds. Remove from heat.
- Let the glaze cool for a few minutes, then pour over cheesecake.
- Pipe whipped cream and arrange fresh berries around cheesecake
- Grate dark chocolate over top.
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