Baked Passionfruit Cheesecake is a soft and creamy baked cheesecake with fresh passionfruit swirled throughout and topped with more passionfruit! Sweet, creamy, refreshing and so easy to make. Your perfect summer dessert is this Baked Passionfruit Cheesecake!
Passionfruit. I’ve never used passionfruit in baking before. In fact I had never had a ‘real’ passionfruit until two day’s ago when I made this very cheesecake! I have had passionfruit juice twice before as a child and it made me violently ill both times so I avoided passionfruit at all costs. However, as I am in Australia for the time being, I was staying at my cousins house and they have an abundance of passionfruit so I thought, ‘why not give a cheesecake a go?’.
Boy am I glad I did! The cheesecake turned out even better than I hoped, full of passionfruit flavour, creamy, rich, sweet and best of all refreshing! We get a double whammy of passionfruit in this cheesecake. Passionfruit swirled through the mixture and then a passionfruit pulp reduction for the top. If passionfruit are your thing, this is for you!
I’m also glad I did because I may have sneaked a few ‘taste test’ spoonfuls and I wasn’t sick so… #winning! I can’t say if I would be with more than a few mouthfuls but I’m not willing to risk it. What I did taste was heavenly!
Based off my The Perfect Vanilla Cheesecake, this cheesecake is a soft and creamy vanilla cheesecake that yields perfect results every time! I like to use cream cheese and Greek yoghurt instead of cream cheese and cream as I like the tangy flavour of the yoghurt. I found with this cheesecake, the yoghurt complements the passionfruit to create a light, refreshing dessert rather than a heavy one. You can always substitute the yoghurt for whipped cream if you prefer and still yield the the same perfect cheesecake.
I know you are going to LOVE this recipe and I would love for you to leave a comment below letting me know your thoughts!
Baked Passionfruit Cheesecake
- 3 Cups Digestive Biscuits (Graham Crackers), Crushed (250g)
- 1/4 Cup Butter, Melted (55g)
- 2 and 1/2 Cups Cream Cheese (625g)
- 1 Cup Greek Yoghurt (Or Whipped Cream) (250g)
- 2 tsp Vanilla Extract
- 2 Large Eggs
- 2/3 Cup Icing Sugar (100g)
- 1/2 Cup Passionfruit Pulp (around 6-8 passionfruit) (100g)
- 1/2 Cup Passionfruit Pulp (around 6 passionfruit) (90g)
- 1/4 Cup Caster Sugar (50g)
- 1 Tbsp. All Purpose Flour
- 1/3 Cup Water
- Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C (325°F).
- Crush the digestive biscuits and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
- Beat the cream cheese until smooth. Add the yoghurt or whipped cream in until smooth.
- Beat in the eggs, icing sugar and vanilla extract.
- Stir through the passionfruit pulp and pour over the biscuit base in an even layer.
- Tap on the bench a few times to release any air bubbles.
- Bake for 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
- While the cheesecake is baking or chilling make the passionfruit reduction.
- Place the passionfruit pulp, sugar, four and water into a saucepan over a medium heat and bring to the boil. Boil for two minutes then remove from heat and refrigerate until serving.
- Either top the cheesecake with the passionfruit reduction or serve on the side.