Fresh passionfruit is one of my favorite flavors, and I have tried and enjoyed dozens of versions of passionfruit cheesecake, each one wonderful, but I wanted to make my own with the touches I love. This is the result, and I am sure you'll love it too.

FOR THE CRUST – 5 onces whole-wheat Graham crackers – 5 onces blanched almonds – 3 tablespoons butter (salted), (plus extra butter for greasing pan) FOR THE CHEESECAKE – 24 onces low-fat cream cheese – 1¼ cup condensed milk – 3 eggs (medium) – ⅓ cup passion fruit juice FOR THE TOPPING – 1 cup passion fruit pulp – 2 tablespoons sugar 


Heat the oven to 300 ºF [150 ºC]. Grease the springform pan with butter if it is not non-stick; you can also cut and line it with a circle of parchment paper.

Step 1

Mix the cookies, almonds, and melted butter in a food processor and grind until it turns into fine crumbs with the texture of brown sugar. Pour into mold and press the Graham cracker crumbs with a spoon or the bottom of a glass to form an even crust. Set aside.

Step 2

Combine in the mixer cream cheese, condensed milk, passionfruit juice, and eggs and blend, scraping the sides with a spatula regularly. In the end, the mixture should be completely blended (3-5 minutes). Pour the cheesecake batter into the mold, and even out with a spatula to obtain an even biscuit base layer.

Step 3

Bake cheesecake for one hour. Remove from the oven and let cool to room temperature. Refrigerate covered for 3 hours, preferably overnight.

Step 4

Unmold the cheesecake and place it in a serving dish. Make the passion fruit puree by mixing the passionfruit pulp and sugar. Cover the cheesecake with it.

Step 5

Once you add the passionfruit pulp topping, serve immediately.

Step 6

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