Passion fruit and cheesecake were always meant to be together. This passion fruit cheesecake has a crispy cheesecake crust from wall to wall, it’s one of my favorite baked recipes in the world.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1/2 cup flour
  • 1/4 cup sugar (plus 2 tbsp)
  • 1/4 cup cold diced butter (plus 2 tbsp)
  • 1 tsp salt
  • 1 tbsp water or passion fruit juice
  • 3 tbsp sour cream
  • 1/2 cup cream cheese
  • 1/4 cup sugar
  • 1 whole egg
  • 3-4 tbsp passion fruit juice
  • 1 tbsp cornstarch
  1. Instructions
  2. Split and deseed the passion fruit into a separate bowl.
  3. Next add 1/4 cup of cold diced butter to a food processor along with 1/4 cup of sugar, 1/2 cup of flour, 1 tsp of salt, and 1 tbsp of passion fruit juice.
  4. Blend until the ingredients loosely come together.
  5. Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown.
  6. When finished cooking, remove from the oven and set aside to cool.
  7. Begin making the cheesecake filling by adding 3 tbsp of sour cream, 1/2 cup of cream cheese, 1 whole egg, 1/4 cup of sugar, 1 tbsp of cornstarch, and 3-4 tbsp passion fruit juice to a large mixing bowl.
  8. Give this a good mix until silky smooth and then set aside to form the cheesecake crust.
  9. Add the crispy crumble to a food processor as well as 2 tbsp of cold diced butter and 2 tbsp of sugar. Pulse several times until the mixture is like a sandy clay.
  10. Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers.
  11. Bake at 350°F for 20-25 minutes, or until golden brown.
  12. When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes.
  13. Slowly pour in the cheesecake mixture until it reaches the very top of the crust.
  14. Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes.
  15. Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.
  16. Once the cheesecake has finished baking, allow cooling at room temperature for at least 1 hour before transferring to the fridge to chill and set up.
  17. With the cheesecake cooled, carefully remove it from the mold. You can use an offset spatula or butter knife to lift it from the pan if need be.
  18. Serve as a personal cake or slice it up to share. Drizzle with some fresh passion fruit syrup and enjoy.