Passionfruit Cheesecake Recipe

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Warm & Familiar Passionfruit Cheesecake Recipe

There’s something truly special about combining the creamy, dreamy texture of a classic cheesecake with the bright, tropical zing of passionfruit. I love when a dessert feels both indulgent and refreshing—a perfect balance that keeps you coming back for another slice. This Passionfruit Cheesecake Recipe captures that magic so well.

When you slice into it, the crust’s buttery, caramelized Lotus Biscoff base provides a crisp-edged anchor for the velvety filling. The passionfruit puree folds in vibrantly, giving each bite a whisper of floral sweetness and a subtle tartness that wakes up your taste buds. It’s an experience worth savoring slowly with a cup of tea or coffee and the company of good friends.

You’ll notice this recipe balances ease with impressive results—you don’t need fancy equipment or exotic ingredients to make it shine. Just a little attention to detail and a bit of patience while it chills will reward you with an elegant, beautiful cheesecake that tastes like it belongs in a bakery window.

Ingredient Breakdown

• Lotus Biscoff biscuits: Provide a caramel-like, spiced crunch that’s a delicious alternative to graham crackers.
• Brown sugar: Adds depth and a subtle molasses flavor to the crust.
• Unsalted butter: Binds crust ingredients with a rich, creamy texture.
• Cream cheese: The velvety backbone of your cheesecake, softened to ensure smooth mixing.
• Granulated sugar: Sweetens without overpowering, allowing the passionfruit to shine.
• Greek yogurt: Adds tang and lightness for a less dense cheesecake.
• Vanilla extract: Brings warmth and subtle sweetness that enhances the fruit flavors.
• Passionfruit puree: The star ingredient — fresh, tart, and aromatic; seedless for a silky batter and seedy for topping texture.
• Large eggs: Provide structure and richness, best at room temperature for even blending.

Before You Start

It’s always best to get your mise en place organized before diving in. That means softening your cream cheese and eggs well in advance, preheating your oven, and prepping your springform pan with foil to prevent leaks. Having everything ready makes the process smooth and keeps stress at bay—plus, you’ll notice your batter comes together silkier and bakes more evenly.

How to Make Passionfruit Cheesecake Recipe

1. Preheat your oven to 325°F. Wrap the edges of a 9” springform pan tightly with aluminum foil—this little step prevents water leakage during baking, especially since you’ll be using a water bath to keep your cheesecake silky smooth.
2. Make the crust by stirring together the finely crushed Lotus Biscoff biscuits, brown sugar, and melted butter in a medium bowl until the mixture looks like wet sand. This texture ensures the crust will bind well but remain crumbly and crisp once baked.
3. Press the crust
4. Bake the crust for 10-15 minutes until lightly golden and fragrant. Let it cool completely before adding the filling to avoid sogginess—this step is key to a crisp base.
5. Prepare the cheesecake batter while waiting for the crust to cool. Beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth—it’s important to avoid lumps here for a velvety texture.
6. Add the sugar, Greek yogurt, and vanilla extract and continue mixing until the batter turns silky and homogeneous. The yogurt adds a silky tang, balancing the richness beautifully.
7. Mix in the passionfruit puree gently to preserve its bright flavor without overmixing and losing the airiness you’ve created.
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Cook Like a Pro

To keep your Passionfruit Cheesecake Recipe perfectly smooth, room temperature ingredients are crucial. Cold eggs can cause lumps and uneven baking. Also, the water bath traps moisture, preventing cracks and creating that signature soft, custardy center.

8. Beat in the eggs one at a time, mixing on low speed just until combined. Overmixing here can introduce air pockets, which cause cracking, so a gentle touch is ideal.
9. Pour the cheesecake batter over the cooled crust. Use a spatula to smooth the surface, giving the finished cake that polished, inviting look.
10. Set up your oven water bath by placing a second baking pan on the bottom oven rack and filling it with about 1 inch of boiling water. Place your cheesecake on the middle rack to bake—it creates gentle, even heat that keeps the filling from drying out or cracking.
11. Bake for 65-70 minutes, or until the edges are set and lightly golden but the center still wiggles slightly when you gently shake the pan. This “jiggly” center means your cheesecake will be creamy and luscious, not dry or rubbery.
12. Release the cheesecake sides immediately after baking by running an offset spatula around the edges. This prevents the cake from sticking and cracking as it cools and naturally shrinks.
13. Let the cheesecake cool completely at room temperature, then cover and chill in the fridge for at least 4 hours or overnight. The chilling time is essential—it helps the texture firm up, deepen the flavors, and makes it easier to slice beautifully.
14. Before serving, top your cheesecake with an additional layer of passionfruit puree with seeds for that fresh, textural burst—you’ll love how it balances the creamy richness beneath.

Flavor Variations for Passionfruit Cheesecake Recipe

• Mango Passionfruit: Swirl in some ripe mango puree for a tropical duet of flavors.
• Coconut Crust: Swap the Lotus Biscoff crust for a mixture of shredded coconut and crushed macadamia nuts for added crunch.
• Chocolate Passion: Add a thin layer of melted dark chocolate on the crust before pouring the batter for a bittersweet edge.
• Herbal Twist: Infuse the cream cheese with a hint of fresh mint or basil for a subtle herbal lift that brightens the fruitiness.
• Berry Burst: Top your passionfruit cheesecake with fresh or macerated berries for added depth and color.
• Spiced Passionfruit: Add a dash of ground cardamom or ginger to the crust for warm spice notes that complement passionfruit beautifully.

Storage, Freezer & Reheat Tips

• Refrigerate: Store covered in the fridge for up to 4 days; the flavors meld, and texture stays smooth.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight for best results.
• Slice from chilled: Use a hot, damp knife for clean, crisp slices with minimal cracking.
• Avoid room temp thawing: Let the cheesecake fully chill to preserve that perfect creamy texture.

Passionfruit Cheesecake Recipe FAQs

• Can I use fresh passionfruit instead of puree? Absolutely! You can blend the pulp and strain seeds for puree, or fold in fresh seeds for topping texture.
• Why do I need to use a water bath? The water bath adds moisture and gentle heat, preventing cracks and creating a silky smooth cheesecake texture.
• What if I don’t have Lotus Biscoff biscuits? Substitute with graham crackers, digestive biscuits, or even crushed ginger snaps for a similar effect.
• How do I avoid cracks? Use room temperature ingredients, don’t overmix, bake low and slow, and release the pan edges immediately after baking.
• Can I make this gluten-free? Yes! Use gluten-free cookies for the crust and verify the passionfruit puree is gluten-free.

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