Passionfruit Cheesecake
Serves 16
30 mins prep
65 mins cook
95 mins total
This passionfruit cheesecake is a delicious dessert for any occasion. Made with passionfruit pulp, vanilla extract, and cream cheese and paired with a gluten-free buttery crust, this lemon and passion fruit cheesecake is out-of-this-world! This really is the best cheesecake ever, thanks to its subtle sweetness and hints of tart flavors that create the perfect dessert combination!
Crust
Filling
Topping
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For this recipe, it important the ingredients are at room temperature. Leave the ingredients on the counter 3-4 hours prior to using them.
Next, preheat the oven to 325 degrees Fahnrenheit. Next, grease an 8" round cake tin with a loose base (e.g. a springform pan) with an abundance of butter.
In a medum bowl, mix the ingredients for the crust until combined. The result will be a coarse mixture. Place the mixture into the greased mold and firmly press down to make a thick crust. Bake the crust for 12-15 minutes until golden brown.
In the meantime, mix to combine the cream cheese with the sweetener, vanilla extract, and lemon juice. Add the eggs one at a time, mixing the whole time.
Finally, add the sour cream and incorporate it with a spatula.
Next, pour the cream cheese mixture over the baked crust. Evenly spread the cream cheese across the crust.
Bake the cheesecake for 50-55 minutes or until it's almost set (it will still slightly wobble in the center) and the edges have puffed. Don't open the door during the baking time or the cheesecake will probably end up with a crack in the middle. Turn off the oven and leave the cheesecake in the oven to completely cool.
Next, place the cheesecake into the refrigerator for six hours until set.
To make the passionfruit topping, simply place passion fruit pulp, agar, and sweetener in a saucepan over medium heat. Stir until the monk fruit is dissolved. Let it cool before pouring over the cheesecake. Refrigerate for 30 minutes to harden.
