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Bake cheesecake with passionfruit topping, slice of the cheesecake

Baked cheesecake with passionfruit topping

Fleur
This is a baked cheesecake with a passion fruit topping without gelatine. The combination of the lemon and the passionfruit in this cheesecake makes this a fresh, creamy, and light passionfruit cheesecake. 
4.89 from 18 votes
Prep Time 1 hour
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Course Dessert, Sweets
Cuisine American
Servings 12 people
Calories 455 kcal

Equipment

Ingredients
 
 

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

Passionfruit topping

  • 5 passionfruits or about 100 grams of frozen passion fruit
  • 1 tbsp cornflour
  • 1 tsp lemon juice
  • 2 tbsp sugar

Instructions
 

Cheesecake bottom

  • 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.

Passionfruit topping

  • 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
  • Add 2 tbsp 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

Notes

Tip: you can make the base well in advance (up to two days in advance) and store it in the fridge until then.

Nutrition

Calories: 455kcalCarbohydrates: 39gProtein: 9gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 164mgSodium: 336mgPotassium: 293mgFiber: 5gSugar: 23gVitamin A: 1569IUVitamin C: 20mgCalcium: 89mgIron: 2mg

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.

Keyword Cheesecake, Passion fruit, Summer
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