Passion fruit and mango add a lighter touch to a rich cheesecake.
| Level: | Intermediate |
| Total: | 9 hr 25 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 331 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 35 g |
| Protein | 5 g |
| Cholesterol | 83 mg |
| Sodium | 162 mg |
Reviews
Can I double this and bake it in a 10” springform pan?
Frequent reference to passion fruit “juice”. Do they mean pulp?
I would say for taste and texture, this cheesecake is one of the best recipes I have ever made. It is extremely easy putting everything in a food processor. The mango comes through delicately and the top layer of passion fruit makes this feel elegant to serve (like you’ve spent so much time making the cake). I use agar agar to set the top layer instead of gelatin. I make a simple graham cracker crust for the bottom as the recipe is a crust less cheesecake. I will definitely be keeping this recipe and making it many times this summer!
We have two passionfruit vines in our yard that have been extremely prolific, so I have been on the hunt to try many different recipes. This is an outstanding recipe and has by far been my favorite thing I’ve made yet! I made a couple alterations and am happy with the results. The baking directions were great. I only had one little crack, but I also put a tray of water on the bottom rack and used my convection setting.
1. I used sour cream (2 heaping Tbsp.) in lieu of yogurt.
2. Not a fan of gelatin (beef product), so I used agar powder (1/2 tsp) in lieu of gelatin in addition to slightly less sugar and the topping came out perfect.
3. I also followed the recommendation below about reducing the sugar amount a bit.
Devine! I would definitely recommend this!✌
Ddd
Made this and my coworkers raved about it. A few observations:
1. It was a little too sweet, I would cut the sugar down to 3/4 c since there is sugar in the topping and the coulis.
2. Make sure you read the gelatin instructions first, I messed it up and (added a little gelatin since I tried to mix it in rather than let it sit) and the topping was too firm.
3. If you are sensitive to the taste of eggs, I would use less as I found it to taste really eggy.
4. I followed the baking instructions and it did end up cracking on the top:(.
Does this cheesecake require a water bath?
Hi, doesn’t it have a crust below?
Frozen passion fruit puree can usually be found at Latin or Asian markets. This was easy to make and awesome!