My passion fruit Basque cheesecake features an intensely creamy filling with a tangy, fruity note in contrast to its burnished top.
Having spent the last couple months traveling, I couldn’t be more excited to be back in the kitchen. Recently my friend gave me a lot of passion fruit from her garden so I made a few batches of passion fruit ice cream and other desserts. I was going to whisk up a passion fruit cheesecake but had to abort when the Graham crackers smelled rancid. Since all my cheesecake ingredients have been sitting out, I made a passion fruit Basque cheesecake. The result is a creamy and tangy dessert with the perfect balance of richness.
Ingredient Notes
- Passion fruit: for this recipe I used fresh passion fruit. Choose passion fruit with purple, reddish, or yellow, wrinkly skin which means they are ripe and sweet. Avoid green and hard passion fruit. If you can’t find fresh passion fruit, frozen passion fruit pulp is a great substitute.
- Cream cheese: for the best flavor, go for the full fat cream cheese. Using room temperature cream cheese is essential. Room temp ingredients blend up smoothly so you don’t have a lumpy cheesecake.
How to Make Cheesecake
- Prepare the springform pan. Line a springform pan with two sheets of parchment paper, ensuring it sticks up at least two inches over the top of the pan’s sides. Grease the bottom and sides of the pan with vegetable oil so the papers will stick. Leave the top open so it will have that beautiful burnt look. Place the lined pan on a rimmed baking sheet.
- Make the batter. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined. Add eggs one at a time, mixing well after each addition. Beat in passion fruit pulp, heavy cream, and salt until combined. Turn off mixer and sift cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed about 30 seconds.
- Strain the batter. Use a fine mesh strainer and strain the batter directly into the prepared pan. This step is essential for having a smooth filling. Use a toothpick to burst any large bubbles.
How Long to Bake Cheesecake
Transfer the baking sheet with the springform pan to the middle rack in the oven. The passion fruit Basque cheesecake bakes at a higher temperature at 400°F compared to 350°F for traditional cheesecake, giving it a deep golden hue and caramelized flavor. Bake the passion fruit Basque cheesecake until deeply golden brown on top and still very jiggly in the center, about 65-70 minutes. Once the cheesecake is cool, about 4 hours, let it set in the fridge for for 6-8 hours. Overnight is even better for the flavor to develop.
What to Serve Cheesecake With
When ready to serve, bring the passion fruit Basque cheesecake to almost room temperature about 1 hour before. When serving it too cold, the Basque cheesecake will lose the characteristic creamy and almost liquid interior. If you prefer it cold, go for it! Top with whipped cream or cream fraiche with fresh passion fruit pulp.
For more Basque cheesecake inspiration:
Passion Fruit Basque Cheesecake
Ingredients
- 2 pounds cream cheese, room temperature
- 1 ½ cups sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup fresh passion fruit pulp
- ¼ cup cornstarch
For Serving
- ½ cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- ¼ cup fresh passion fruit pulp
Instructions
- Preheat oven to 400°F.
- Grease pan, then line bottom and sides with 2 overlapping sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined, about 3 minutes.
- Increase speed to medium and add eggs one at a time. Add in heavy cream, passion fruit pulp, and salt then beat until combined, about 2 minutes.
- Turn off mixer and sift cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed about 30 seconds.
- Use a fine mesh strainer and strain the batter directly into the prepared pan. Transfer the pan to the middle rack in the oven.
- Bake the cheesecake for 65-70 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still jiggly.
- Let cool completely. Refrigerate overnight.
- Unmold and carefully peel away parchment from sides of cheesecake. Slice into wedges and serve with whipped cream and fresh passion fruit pulp.
Whipped Cream
- Whip heavy cream and confectioners' sugar together until thick and smooth and soft peaks form. Refrigerate until ready to use.
Carlos
Which size spring-form pan would you suggest for this recipe. Excited to try it!
sgadmin
hi Carlos! It's a 9-inch springform pan. 10 inches will also work.
Carlos Soto
Thanks so much!