Cheesecake - Passion Fruit Recipe

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

2. Combine graham cracker crumbs, 2 tbs granulated sugar, melted butter and 1/4 tsp salt in a bowl and mix until evenly moistened and the texture holds together when pressed.

3. Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared pan using the bottom of a measuring cup or glass.

4. Bake crust for 8 minutes, then remove and cool while preparing the filling. Reduce oven temperature to 325°F (165°C).

5. Prepare mango purée (if using fresh mango)

If using fresh mango, peel and dice 2 medium mangoes and purée in a blender until smooth. Strain through a fine mesh sieve for a silky texture if desired. Measure 1 cup for the filling.

6. In a large mixing bowl, beat room-temperature cream cheese with 3 tbs granulated sugar and 1 tsp vanilla extract on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.

7. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overbeat to avoid adding excess air.

8. Whisk together the sour cream, heavy cream, mango purée, cornstarch and lemon juice in a small bowl until combined, then fold into the cream cheese mixture until smooth and even in color.

9. Pour the filling over the prepared crust and smooth the top. Tap the pan gently on the counter to release large air bubbles.

10. Bake in the preheated 325°F (165°C) oven for 45–55 minutes, or until the edges are set and the center still slightly jiggles. If you have a water bath option, place the springform pan in a larger pan with hot water about halfway up the sides to minimize cracking.

11. Turn off the oven, crack the oven door and let the cheesecake cool inside for 1 hour to reduce cracking. Then remove and chill in the refrigerator for at least 4 hours, preferably overnight.

12. Bloom the gelatin: sprinkle 1 tsp powdered gelatin over 2 tbs cold water in a small bowl. Let sit for 5 minutes until softened.

13. In a small saucepan, combine 1 cup passion fruit purée, 3 tbs sugar and 2 tbs water. Warm over medium heat until sugar dissolves and the mixture is hot but not boiling.

14. Remove from heat, stir in the bloomed gelatin until fully dissolved. Cool to room temperature, then refrigerate until slightly thickened but pourable (about 20–30 minutes). Reserve a few tablespoons for glaze if using.

15. To create decorative swirls: spoon or pipe the slightly thickened passion fruit gel over the chilled cheesecake in dollops or lines and use a skewer to swirl into the surface.

16. Warm 2 tbs apricot jam with 1 tbs water in a small saucepan or microwave until smooth. Whisk in 2 tbs passion fruit purée. Brush lightly over the cheesecake surface or swirls to give a glossy finish. Chill briefly to set.

17. Make strawberry powder: place freeze-dried strawberries in a blender or food processor and pulse until they form a fine powder. Sift if necessary to remove larger pieces.

18. Just before serving, sprinkle some strawberry powder over the plated cheesecake slices and scatter 2 cups mixed fresh fruit (mango cubes, sliced strawberries, kiwi) around the slice or in a small bowl alongside the slice. Garnish with fresh mint leaves.

19. Combine 1 cup whole milk, 1 cup heavy cream and 1/2 cup granulated sugar in a saucepan. Warm gently, stirring, until the sugar dissolves. Do not boil. Remove from heat and cool slightly.

20. Stir in 3/4 cup passion fruit purée and 1 tsp lemon juice. Chill the mixture thoroughly in the refrigerator (at least 2 hours) until very cold.

21. Churn in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency, then transfer to a container and freeze 2–4 hours to firm up. If you don't have an ice cream maker, freeze in a shallow container, stirring vigorously every 30 minutes until smooth and frozen.

22. Remove the chilled cheesecake from the springform pan and transfer to a serving platter. If desired, spoon additional passion fruit gel and glaze onto the top and create decorative swirls.

23. Slice with a warm dry knife (dip in hot water and wipe between cuts) to get clean slices. Serve each slice with a scoop of passion fruit gelato (optional), a sprinkle of strawberry powder, and a spoonful of mixed fresh fruit alongside. Garnish with mint.