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Passionfruit Cheesecake Recipe

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This Passionfruit Cheesecake features a crunchy Lotus Biscoff biscuit crust paired with a creamy, tangy passionfruit-infused cheesecake filling. Baked to perfection with a smooth, slightly jiggly center, this dessert is finished with a fresh passionfruit puree topping, combining tropical flavor with classic cheesecake richness for a refreshing and indulgent treat.

Ingredients

Crust

  • 250 g Lotus Biscoff biscuits, finely crushed
  • 1 tablespoon brown sugar
  • 100 g unsalted butter, melted

Cheesecake

  • 920 g cream cheese (4 bricks), softened to room temperature
  • 150 g granulated sugar
  • 150 g Greek yogurt
  • 2 teaspoons vanilla extract
  • 150 g seedless passionfruit puree, plus extra with seeds for topping
  • 4 large eggs, room temperature

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Wrap the bottom edges of a 9-inch springform pan with aluminum foil to prevent leakage during baking. In a medium bowl, combine finely crushed Lotus Biscoff biscuits, brown sugar, and melted butter until the mixture resembles wet sand. Transfer this crumb mixture into the springform pan and use a silicone spatula to firmly press it evenly across the bottom and up the sides of the pan. Bake for 10-15 minutes until set. Remove and let the crust cool completely before adding the filling.
  2. Make the Cheesecake Batter: While the crust cools, in a large mixing bowl, beat the softened cream cheese with an electric mixer fitted with a whisk attachment until creamy and smooth. Add granulated sugar, Greek yogurt, and vanilla extract; mix until fully combined and smooth. Stir in the seedless passionfruit puree, then add eggs one at a time, mixing gently until the batter is smooth and creamy.
  3. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the surface with a spatula if needed. Place a second pan on the bottom rack of your oven and fill it with about 1 inch of boiling water to create a water bath. Carefully place the cheesecake on the middle rack above the water bath. Bake for 65-70 minutes, or until the edges are set but the center remains slightly jiggly when the pan is gently shaken.
  4. Release and Cool: Immediately after baking, run an offset spatula around the edges of the cheesecake to release it from the pan to prevent cracking during cooling. Allow the cheesecake to cool completely at room temperature.
  5. Chill the Cheesecake: Once cooled, cover and refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to set properly and develop flavor.
  6. Serve with Passionfruit Topping: Before serving, spread a layer of fresh passionfruit puree, including seeds, over the top of the cheesecake for extra texture and vibrant flavor.

Notes

  • Wrapping the springform pan with aluminum foil prevents water from the bain-marie from leaking into the crust during baking.
  • Using room temperature ingredients helps achieve a smooth batter and silky texture.
  • The water bath ensures gentle baking to avoid cracks and maintain a creamy center.
  • Avoid overbaking; slight jiggle in the center is perfect for a creamy cheesecake.
  • You can substitute the Greek yogurt with sour cream if desired for a slightly different tang.
  • Ensure cheesecake chills thoroughly for best slicing and flavor development.

Find it online: https://oliviabakes.com/passionfruit-cheesecake-recipe/