Description
Creamy passionfruit cheesecake brings tropical elegance to dessert tables with its tangy, silky layers of pure indulgence. Sweet-tart flavors dance across your palate, inviting pure bliss in each luxurious bite.
Ingredients
Scale
Base Ingredients:
- 250 grams (8.8 ounces) Lotus biscoff biscuits, finely crushed
- 100 grams (3.5 ounces) unsalted butter, melted
- 1 tablespoon brown sugar
Filling Ingredients:
- 920 grams (32.5 ounces) cream cheese, softened to room temperature
- 150 grams (5.3 ounces) granulated sugar
- 150 grams (5.3 ounces) Greek yogurt
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Topping Ingredients:
- 150 grams (5.3 ounces) passionfruit puree, seedless
- Additional passionfruit puree with seeds for topping
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by carefully wrapping its exterior with aluminum foil to prevent water seepage.
- Pulverize Lotus biscuits into fine crumbs, then integrate brown sugar and melted butter until the mixture resembles damp sand.
- Compact the crumb mixture firmly across the pan’s bottom and slightly up the sides using a silicone spatula, creating an even base.
- Bake the crust for 12-15 minutes until lightly golden, then remove and allow complete cooling.
- Using an electric mixer, whip cream cheese until extraordinarily smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar, Greek yogurt, and vanilla extract, mixing thoroughly until the texture becomes uniform and silky.
- Gently fold in passionfruit puree, distributing evenly throughout the mixture, then carefully blend in eggs until the filling achieves a consistent, luxurious consistency.
- Pour the cheesecake filling into the cooled crust, smoothing the surface with a spatula to eliminate any potential air pockets.
- Create a water bath by placing a pan filled with boiling water on the oven’s bottom rack, then position the cheesecake on the middle rack.
- Bake for 65-70 minutes, monitoring until the edges appear set and the center maintains a subtle wobble when gently nudged.
- Immediately after removing from the oven, run an offset spatula around the edges to prevent potential cracking during cooling.
- Allow the cheesecake to reach room temperature, then refrigerate, covered, for a minimum of 4 hours or ideally overnight.
- Prior to serving, generously drizzle additional passionfruit puree across the top for an extra burst of tropical flavor.
Notes
- Prevent Crust Crumbling by pressing the Lotus biscuit mixture firmly and evenly into the springform pan, ensuring a solid and compact base that won’t fall apart when slicing.
- Control Moisture with the water bath technique, which helps create a creamy, crack-free cheesecake by maintaining consistent, gentle heat and preventing the edges from overcooking.
- Manage Texture by not overmixing the cheesecake batter, which can incorporate too much air and cause potential cracking or a dense, tough final result.
- Enhance Flavor Flexibility by substituting passionfruit with other tropical fruits like mango or guava for a personalized twist that keeps the creamy cheesecake exciting and adaptable to different taste preferences.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 8
- Calories: 434 kcal
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 135 mg