This cheesecake is exceptional!
It is based on this Lime cheesecake recipe but uses passionfruit as the base instead of lime. Cause, let’s face it, who doesn’t like passionfruit? And there are so many still in the markets.
The original recipe is from Addicted to Dates and can be found here, where you can find step-by-step photos, tips and more inspiration.
I like to serve it with extra passionfruit pulp squeezed on top for a yummy, light, tropical summer treat!
tips
- First step, soak your cashews before making the passionfruit curd.
- You can prepare the passionfruit curd the day before and refrigerate it until ready to use. When making this the day before, gently warm it in a heat-proof bowl for a looser consistency. Do not apply direct heat to the curd, as you risk burning it.
- When buying passion fruit, the ripe fruit should be firm and heavy, with wrinkled skin and a little “give.” If the skin is not deeply wrinkled but only shrivelled and unappealing, keep the fruit at room temperature until it is.
- Use vegan block-style butter, which is not spreadable. I use the VioLife brand for both the butter and cream cheese. However, I have been having a setting problem lately with the Violife vegan cream cheese, so I used regular cream cheese in this recipe.
passion fruit curd
This recipe makes the perfect amount needed for the cheesecake. It is an easy 5-ingredient passion fruit curd, used in the cream cheese filling and topping the cake.
preparation 30 minutes
serves approx. 2 cups
ingredients
1 cup/240g passion fruit pulp (approx. 14 small passion fruit)
½ cup/100g granulated sugar
½ cup/110g non-dairy milk
4 Tbsp/40g cornstarch
½ cup/60g vegan butter, block style, cold, and cut into cubes
preparation
- Slice the tops off the fruits and squeeze the pulp and seeds into a food processor. Blitz for 30 seconds; the juices will separate from the seeds. Pour through a fine mesh sieve to separate the seeds from the pulp. Optional: Reserve 1 Tbsp of the seeds to add back into the curd after adding 120g to the cream cheese filling.
- Place the pulp and sugar in a medium saucepan and bring up to a simmer, whisking often.
- Whisk the cornstarch and non-dairy milk in a bowl to form a paste.
- Add the cornstarch slurry to the passionfruit mixture. Cook on medium heat and continue whisking for 3 – 5 minutes until it thickens. Remove from heat once thick enough to not run off the back of a spatula. Allow to cool slightly, and cover the surface with plastic wrap; this prevents it from forming a skin on top.
You are ready to prepare the cheesecake.
passion fruit cheesecake
makes one 9-inch loaf pan
serves 8 portions
equipment – high-speed blender
preparation time 30 mins
chilling time 3-5 hours
make-ahead
1 batch passion fruit curd—divided (recipe above)
biscuit crust
150g digestive biscuits
1 tsp ground ginger powder
½ tsp fine rock salt
50g unsalted vegan butter (block-style)
cream cheese filling
150g/ approx. 1 cup plus 2 Tbsp cashews, soaked in hot water for 30 mins
200g regular cream cheese or vegan cream cheese (VioLife)
80g vegan Greek-style yoghurt
3 Tbsp/30g coconut oil
1 tsp vanilla bean paste or 1 Tbsp vanilla extract
1 tsp lime zest (optional)
¼ cup/70g agave or maple syrup
pre-preparation
- Quick-soak the cashews in boiling water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper. Leave some overhang to help lift the set cheesecake out of the tin.
prepare the biscuit crust
- Place the biscuits, salt, and ginger powder in a food processor and blitz for 1 minute. (If you don’t have a food processor, place the biscuits in a plastic bag and bash them into crumbs). Add the butter and blend until the mixture sticks between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or spoon – make sure it is compact. Place in the fridge while you make the filling.
prepare the cream cheese filling
- Add 130g/½ cup of the passion fruit curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy and without lumps. Pour the filling into the pan and refrigerate for 3-5 hours or overnight until set.
passion fruit topping
- Add the remaining passion fruit curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd, smoothing it out with the back of a spoon. Refrigerate for 1 hour until set.
serving and storage
Decorate with edible flowers and serve with extra passion fruit pulp. Once set, run your knife under boiling water and wipe after every cut with a paper towel. This will give you sharp, professional-looking slices.