Passionfruit Cheesecake | Recipe + Video
Serving: 8 slices
Ingredients
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 (white, granulated)
Instructions
Preparing
- Heat the oven to 300 ºF [150 ºC].Grease a 9-inch [22 cm] springform pan [Amazon affiliate link] if it is not non-stick, you can also cut and line with a circle of parchment paper.
Making the base
- Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar. Pour into mold and press with a spoon or the bottom of a glass to form an even crust.Set aside.
Making cheese mix
- Combine in the mixer cream cheese, condensed milk, passionfruit juice and eggs and blend, scraping the sides with a spatula regularly. At the end it should be completely blended (3-5 minutes).Pour into the mold, even out with a spatula to obtain an even layer.
Baking
- Bake the cheesecake for one hour. Remove from the oven and let cool to room temperature.Refrigerate covered for 3 hours, preferably overnight.
Making the topping
- Unmold the cheesecake and place in a serving dish.Mix the passionfruit pulp and sugar. Cover the cheesecake with it.
Serving
- Once you add the passionfruit pulp topping, serve immediately.To store, do it in the step where you cool it before adding the topping. While it can also be stored with the topping, it tends to dry out.
Cook's notes
To make the passionfruit juice, blend 1 cup of passion fruit pulp and sieve to remove solids.
Nutrition
Calories: 611kcal
