This creamy passionfruit cheesecake is the perfect treat for a summer day. This is a baked cheesecake with a passion fruit topping without gelatine. The golden combination of the lemon and the passion fruit makes this passionfruit cheesecake fresh, creamy, and light.
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Tatiana from casadelavida.nl asked me if I wanted to try out recipes for her new cookbook. She really has some delicious recipes, so I couldn’t say no to that. One of the recipes was a lemon cheesecake, I wanted to try it right away.
I gave it a little bit of my own twist by adding a passion fruit topping to the cheesecake. That made the cheesecake fresher, sweeter and special. The taste of the passionfruit cheesecake is really amazing.
In my search online for a tasty passion fruit topping, I came across many recipes with gelatin. I’m not a fan of gelatin at all. That’s why I came up with this passion fruit topping without gelatin together with my boyfriend.
🧁 Ingredient Notes
- Degestive biscuits: I used degestive biscuits for this recipe, but you can also use graham crackers in stead.
- Passionfruit: I used the pulp of fresh passionfruits for the passionfruit topping, but you can use fresh frozen passionfruit for the passionfruit topping as well.
- Cream cheese: I have only tested this recipe with Philedelphia cream cheese. Make sure that the cream cheese is on room temperature. This will preventing the lumps in the batter also helps the cream cheese mix better with the sugar. If you are in a rush, you can also soften the cheesecake by putting it in the microwave for 5 seconds.
- Granulated sugar: beats a little more air into your cheesecake, in stead of using powdered sugar, without creating too many air bubbles.
- Eggs: make sure your eggs are on room temperature!
- Vanilla extract: gives baked goods more taste. Choose a good quality vanilla extract, because that really makes a difference.
- Salt: adding a punch of salt enhaces the natural flavors of the cheesecake.
- Butter: adding unsalted melted butter to the degestive biscuits will create the perfect buttery base to this passion fruit cheesecake.
- Flour: adding a little bit of flour or cornstarch prevents the cheesecake from cracking and makes it easier to cut into clean slices, though it changes the texture of the cheesecake a bit.
- Cornstach: cornstarch imparts a glossy sheen to the liquids it thickens. I don’t like gelatine. That’s why I have chosen cornstach to make the passion fruit topping thicker in stead of using gelatine.
🔪 Step-by-step instructions
For full ingredients and instructions, scroll down to the recipe card.
The equipment you need for this passionfruit cheesecake:
👩🏼🍳 Tips for the passion fruit cheesecake
- Cheesecake bottom: you can make the cheesecake bottom up to two days in advance and store it in the fridge until then.
- Pulp the seeds: If you are not a fan of the seeds in the passion fruit, you can also sieve the pulp before it goes into the pan.
- Don’t over bake the cheesecake: An over baked cheesecake results in a rubbery cheesecake. After 50 minutes gently wiggle the cheesecake to see if it’s set. The cheesecake is ready when the cheesecake is mostly set and jiggles slightly.
It is super important to have the cream cheese and eggs at room temperature!
How long can you store a cheesecake?
You can keep a cheesecake in the fridge for three days. Cover the cheesecake before putting it in the fridge. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film. You can also freeze an undecorated cheesecake for three months. Remove the cheesecake from the freezer 24 hours before serving and then decorate.
How can you prevent a cheesecake from cracking?
- Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter.
- Do not over mix the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks.
- Add flour or cornstarch: adding a little bit of flour or cornstach prevents the cheesecake from cracking.
- Bowl with water: place a bowl with a layer of water in the bottom of the oven. This water ensures that the cheesecake does not dry out and becomes creamy.
- Don’t open the oven door: don’t open the oven door while baking. Opening the oven means big changes in temperature = cracks.
- Leave the cheesecake in the oven after baking: Big changes in temperature means cracks. Therefore leave the cheesecake in the oven with the door open for an hour after baking . In this way the cheesecake can cool to room temperature slowly.
How do you cut a cheesecake?
The easiest way to cut a cheesecake is to dip a large chef’s knife in warm water and then dry it. This allows the warm knife to slice through the cake. Then repeat these steps every time you cut through the cake.
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⭐️ Did you make this? Please leave a star rating below or a review in the comments section.
Baked cheesecake with passionfruit topping
Bottom of the cheesecake
- 75 grams unsalted butter + extra for greasing the pan (⅓ cup)
- 225 grams digestive biscuits (2 cups)
The filling of the cheesecake
- 750 grams cream cheese (Philidelphia) room temperature (3 ⅓ cup)
- 6 eggs room temperature
- 100 grams granulated sugar (½ cup)
- 2 lemons
- 1 pinch of salt sea salt
- 1 tsp vanilla extract
- 1 tbsp flour
- 5 passionfruits or about 100 grams of frozen passion fruit
- 1 tbsp cornflour
- 1 tsp lemon juice
- 2 tbsp sugar
- Grease the pie crust and edges well with butter and line the bottom with baking paper. Grease that too, to prevent the cake from breaking or tearing out of the bottom.
- Crumble the digestive biscuits in a food processor. You can also crumble the cookies by wrapping them in a tea towel and buttoning them or putting them in a bag and then hitting them with a rolling pin.225 grams digestive biscuits
- Melt the butter in a saucepan over low heat. Add the crumbled biscuits to the butter and mix briefly.75 grams unsalted butter
- Spread the base mixture over the lined baking pan and press down well with the back of a spoon. Put it in the fridge for about 20-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.
Filling of the passionfruit cheesecake
- Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter. Do not overmix.Baking time 50 minutes Convection oven 160℃ (320 °Fahrenheit)
- Preheat the oven to 160℃ (320°F) and place a bowl with a layer of water in the bottom of the oven. This water ensures that the cheesecake does not dry out and becomes creamy.
- Use an electric beater to beat cream cheese, sugar, vanilla extract, salt in a large bowl until smooth. Grate the zest of the lemons and squeeze the lemons over the cream cheese and add the flour. Beat until well combined. Add eggs, 1 at a time, beating well after each addition (don't overmix). Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed. The batter is not thick, but that's okay.750 grams cream cheese (Philidelphia), 6 eggs, 100 grams granulated sugar, 2 lemons, 1 pinch of salt, 1 tbsp flour, 1 tsp vanilla extract
- Pour the mixture over the biscuit base and bake at 160°C in the middle of a preheated oven for 50 minutes. Try not to open the oven door while baking to avoid cracking the cheesecake.
- After 50 minutes. Gently wiggle the cheesecake to see if it's set. When the cheesecake is mostly set and jiggles slightly, it's ready to come out of the oven. The cheesecake should be slightly brownish-yellow on top. Then take it out of the oven and let it cool on the counter to room temperature.
- Scoop the pulp from the 5 passion fruits. Put it in a pan and put it on the fire. If you are not a fan of the seeds in the passion fruit, you can also sieve the pulp before it goes into the pan. If fresh passion fruit is not available, you can also buy frozen passion fruit in the supermarket.5 passionfruits
2tbsp sugar, 1 tbsp cornflour and 1 tsp lemon juice and stir well. Spread the passion fruit topping over the cheesecake.1 tbsp cornflour, 1 tsp lemon juice, 2 tbsp sugar
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.