Are you ready to embark on a culinary journey that will leave your taste buds dancing? Look no further, because I’ve got the perfect treat for you – Baked Cheesecake with Passionfruit Topping. This delectable dessert is the epitome of indulgence and sophistication, making it ideal for impressing your friends and family. In this post, we will delve into the art of crafting this creamy delight step by step. But first, let’s talk about what makes this recipe so incredible.
| Servings | Cooking Time | CALORIES |
| 8 | 1hr 30mins | 450 |
Baked Cheesecake with Passionfruit Topping
This Baked Cheesecake with Passionfruit Topping is for anyone who appreciates the divine marriage of creamy cheesecake and the zesty allure of passionfruit. Whether you’re a seasoned home baker or a novice looking to try your hand at a show-stopping dessert, this recipe is perfect for you. It’s an excellent choice for those special occasions when you want to create something extraordinary. The result is not just a dessert; it’s a work of art.
Why It’s Great
What sets this cheesecake apart is the balance it strikes between rich, velvety creaminess and the vibrant tang of passionfruit. The cheesecake is baked to perfection, resulting in a silky texture that melts in your mouth. The topping, made from fresh passionfruit, provides a burst of tropical flavors that cut through the richness, creating a harmonious and unforgettable taste. It’s a dessert that’s as visually appealing as it is scrumptious.
Ingredients
Before we dive into the detailed steps, let’s gather the ingredients you’ll need for this fantastic Baked Cheesecake with Passionfruit Topping.
For the Cheesecake:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 24 ounces of cream cheese, softened
- 1 cup of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of all-purpose flour
- 1/4 cup of sour cream
- 1/4 cup of heavy cream
For the Passionfruit Topping:
- 5-6 fresh passionfruits
- 1/4 cup of granulated sugar
- 2 tablespoons of water
Kitchen Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor (for crushing graham crackers)
- Fine-mesh strainer
- Saucepan
- Rubber spatula
Directions
Now, let’s break down the steps to create this heavenly Baked Cheesecake with Passionfruit Topping.
Preheat and Prepare
- Preheat your oven to 325°F (160°C).
- Grease the bottom and sides of a 9-inch springform pan with butter or cooking spray.
Make the Crust
- In a food processor, pulse the graham crackers into fine crumbs.
- In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the prepared pan, creating an even layer.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, continuing to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth.
- Finally, add the all-purpose flour and mix until just combined.
Bake the Cheesecake
- Pour the cheesecake filling over the crust in the pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for approximately 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
Cool and Chill
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, for best results.
Prepare the Passionfruit Topping
- Cut the passionfruits in half and scoop out the pulp into a saucepan.
- Add sugar and water to the saucepan and simmer over low heat until it thickens (about 10 minutes).
- Strain the passionfruit mixture through a fine-mesh strainer to remove seeds.
Add the Topping
- Pour the passionfruit topping over the chilled cheesecake, spreading it evenly.
Serving and Storage
Your Baked Cheesecake with Passionfruit Topping is ready to be enjoyed! It’s best served chilled, and you can garnish it with additional fresh passionfruit pulp if desired. To store any leftovers, cover the cheesecake with plastic wrap or place it in an airtight container in the refrigerator for up to 3-4 days.
Recipe Variations
If you want to experiment and put your twist on this fantastic dessert, here are a few variations to consider:
- Berry Bliss: Instead of passionfruit, top your cheesecake with a mix of fresh berries like strawberries, blueberries, and raspberries for a burst of summer flavors.
- Chocolate Drizzle: Drizzle melted chocolate or chocolate ganache over your cheesecake for a decadent twist.
- Nutty Delight: Sprinkle crushed nuts like almonds, pecans, or pistachios on top of your cheesecake for a delightful crunch.
Food and Drink Pairings
To complement this sumptuous dessert, consider serving it with a cup of freshly brewed coffee or a glass of sweet dessert wine like Moscato. The coffee’s bitterness or the wine’s sweetness can perfectly balance the richness of the cheesecake.
Conclusion
In the world of desserts, few things can rival the elegance and taste of a well-made cheesecake. Add the exotic touch of passionfruit, and you have a dessert that’s guaranteed to impress. So, why wait? Try your hand at this Baked Cheesecake with Passionfruit Topping and savor the delight it brings. Remember, the key is to take your time, savor every step, and enjoy the process. Happy baking!
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MORE RECIPES
Baked Cheesecake with Passionfruit Topping
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor (for crushing graham crackers)
- Fine-mesh strainer
- Saucepan
- Rubber spatula
Ingredients
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 24 ounces of cream cheese, softened
- 1 cup of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of all-purpose flour
- 1/4 cup of sour cream
- 1/4 cup of heavy cream
- 5-6 fresh passionfruits
- 1/4 cup of granulated sugar
- 2 tablespoons of water
Instructions
- Preheat your oven to 325°F (160°C).
- Grease the bottom and sides of a 9-inch springform pan with butter or cooking spray.
- In a food processor, pulse the graham crackers into fine crumbs.
- In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the prepared pan, creating an even layer.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, continuing to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth.
- Finally, add the all-purpose flour and mix until just combined.
- Pour the cheesecake filling over the crust in the pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for approximately 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, for best results.
- Cut the passionfruits in half and scoop out the pulp into a saucepan.
- Add sugar and water to the saucepan and simmer over low heat until it thickens (about 10 minutes).
- Strain the passionfruit mixture through a fine-mesh strainer to remove seeds.
- Pour the passionfruit topping over the chilled cheesecake, spreading it evenly.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!