Passion Fruit Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Place gingersnap cookies in a food processor and pulse until fine crumbs form. Alternatively, put cookies in a sealed bag and crush with a rolling pin.

Combine the crushed gingersnaps, sugar, melted butter, and salt in a bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup to compact firmly.

Bake the crust for 10 minutes, then remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

Bring cream cheese to room temperature and cut into chunks. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat cream cheese on medium-low until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.

Add the granulated sugar and beat on low until incorporated, about 1–2 minutes. Avoid overwhipping to reduce air incorporation.

Mix cornstarch into the eggs in a small bowl (this helps prevent streaks and stabilizes the filling). Add eggs one at a time to the cream cheese mixture, mixing on low speed until just combined after each addition. Scrape the bowl between additions.

Add sour cream, heavy cream, vanilla extract and lemon juice. Mix on low until smooth and homogeneous, scraping the bowl once or twice.

Stir in the passion fruit pulp by hand with a rubber spatula until evenly distributed. Do not overmix; a few streaks are fine.

Pour the filling over the pre-baked crust and smooth the top with an offset spatula.

Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to set as it cools). To minimize cracking, you can bake the cheesecake in a bain-marie: place the springform pan inside a larger roasting pan, pour hot water into the roasting pan to come halfway up the springform side before baking.

When done, turn off the oven and crack the oven door. Let the cheesecake cool slowly inside for 1 hour. Then remove from oven and cool to room temperature on a wire rack before refrigerating.

Refrigerate the cheesecake (unmolded or still in the springform) for at least 6 hours, preferably overnight, to fully set and develop flavor.

Chill a medium mixing bowl and beaters in the refrigerator for 10–15 minutes (optional but helps stability). Remove chilled can of coconut cream, open carefully and scoop only the thick solid cream from the top (reserve any watery liquid for smoothies).

Place coconut cream, powdered sugar and vanilla extract in the chilled bowl. Whip with a hand mixer or stand mixer on medium-high until light and fluffy, about 2–4 minutes. Taste and adjust sweetness if needed.

Transfer whipped coconut cream to a piping bag or bowl and refrigerate until ready to assemble. Garnish with toasted shredded coconut just before serving.

Combine blackberries, sugar, amaretto, lemon juice and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture simmers, about 6–8 minutes.

Remove from heat and press the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much purée as possible while leaving seeds behind. Discard seeds and solids.

Taste the coulis and adjust sweetness or amaretto level as desired. Chill the coulis until ready to plate; it will thicken slightly as it cools.

Run a thin knife around the edge of the chilled cheesecake and release the springform. Transfer the cheesecake to a serving plate if desired.

Spoon or pipe coconut whipped cream decoratively around the top edge or in the center of the cheesecake. Spoon a few tablespoons of blackberry amaretto coulis over the cheesecake and use the back of a spoon to create a swirl or pool it beside slices when serving.

Garnish with fresh passion fruit halves (spoon a little pulp over the top for extra bright flavor), scatter fresh blackberries and sprinkle toasted shredded coconut.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers keep covered in the refrigerator for up to 4 days; coulis can be refrigerated separately for up to 5 days.