Passion Fruit Cheesecake Recipes

PASSION FRUIT CHEESECAKE

Steps:

• HEAT oven to 325ºF.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, flour and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup passion fruit; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring remaining passion fruit and sugar just to boil in saucepan on medium-low heat 15 min. or until thickened, stirring frequently. Cool completely.
• Cut kiwi into thin slices. Add to top of cheesecake along with the strawberries. Drizzle with passion fruit sauce.

NO-BAKE PASSION FRUIT AND MANGO CHEESECAKE

Steps:

• Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
• Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
• Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.

PASSION FRUIT CHEESECAKE TART

Steps:

• Make the crust: Preheat oven to 350 degrees.
• Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
• Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
• Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
• Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.

BAKED PASSIONFRUIT CHEESECAKE

Steps:

• Preheat the oven to 160oC.
• Place the biscuits in a food processor and process until fine crumbs are formed.
• Tip into a bowl and mix with the melted butter.
• Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
• Chill.
• In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
• Add the eggs one at a time beating lightly after each addition and stir in the cream.
• Pour into the prepared pastry shell and bake for 1 hour or until set.
• Remove from the oven and place on a rack to cool.
• Chill for 4 hours or overnight.

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.