Photo: Passion Fruit Cheesecake Recipe
Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.
Ingredients
Cheesecake:
- Oil for pan
- 1/2 cup diced fresh ripe mango (about 1/2 mango)
- 1/2 cup passion fruit juice
- 1 pound cream cheese, at room temperature
- 1 cup sugar
- 2 tablespoons Greek or drained yogurt
- 1 tablespoon cornstarch
- 2 large eggs, room temperature
- 3 large yolks, room temperature
- 1 teaspoon finely grated lime zest
- 1 teaspoon fresh lime juice
Topping:
- 1 cup passion fruit juice
- 1 teaspoon fresh lime juice
- 1 1/2 teaspoons powdered unflavored gelatin
- 2 tablespoons sugar
- Pulp and seeds from a fresh passion fruit
Mango Coulis:
- 1/4 cup passion fruit juice
- 1/2 cup diced fresh mango (about 1/2 a mango)
- 2 tablespoons sugar
- 1/2 teaspoon fresh lime juice
- Special equipment: 8-inch springform pan
Directions
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.
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By limir1028
on March 26, 2013
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On a recent trip to my island Puerto Rico I visited this amazing Restaurant at Old San Juan Raíces. On their menu I saw the Passion Fruit Cheesecake. Unfortunately on the two occasions that I visited the Restaurant the Cheesecake was not available..... That's when I decided to search for this recipe and I found this amazing one. Believe me passion fruit it's my favorite fruit and cheesecakes are my favorite desert. I am so grateful that my passion fruit cheesecake came out perfect, and probably better than the one one that I never had at this restaurant....
By cym
on June 25, 2011
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This is a great cheesecake recipe! Very easy to make and the trick of letting it sit in the oven with the residual heat works to reduce the crack. Also, it's not as thick or sweet as normal cheesecake; it's light and summery. The passion fruit and mango flavors work perfectly!
By kristinemichell...
Durham, 73
on August 25, 2010
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A great summer dessert! The passion fruit and mango do exactly as the recipe says: lightens otherwise rich cheesecake. The only difficulty was finding passion fruit, so I went on a hunt for passion fruit juice, which was also difficult. I live in NC, so it is typically unavailable, but with our Asian markets and specialty grocers, I thought it would be easier. Instead there were mixtures of juice using passion fruit. You may have to hunt it for it as I ended up finding a mixed fruit juice, that had passion fruit as one of the 1st 3 ingredients (found at the Asian market. So, I wasn't able to use the pulp or seeds, but it didn't really make a difference taste-wise. Preparation is long, but is worth the time, because the result is not too sweet or rich, but still has the delicious cheesecake taste that we all love in cheesecakes! The mango coulis and topping are also excellent complements. Next time, I may decrease the amount of eggs by one because it had a custard taste to it, although my brother said he didn't taste that... maybe depends on your taste buds.
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