After taking a break for some August vacation, I am back and ready to share more delicious recipes. Now it’s September already, which means Fall is getting closer, bringing with it warm cakes and seasonal fruits.
However, in my head, I am still at the beach enjoying the sun, so the recipe I bring you today is one quite refreshing and tropical.
And I must admit this passionfruit is simply perfect. It is neither too sweet nor sour – it hits the sweet spot. It’s no-bake and doesn’t contain gelatin, which means it’s super easy to prepare. And, most importantly, it is very tasty.
It must be noted that this cheesecake should be stored in the freezer, preferably overnight. Due to the passionfruit pulp that is used, the filling is quite pourable at first, so it takes time to solidify. It is also at it is best when served really cold, almost like a cheesecake ice cream! You will not regret giving this recipe a chance.
And if you love cheesecakes, make sure to check out these recipes too: No-Bake Nutella and Oreo Cheesecake, Japanese Souffle Cheesecake, and The Best Cheesecake in the World (no oven!).
Easy Passionfruit Cheesecake
Ingredientes
Cookie Layer
- 250 g shortcake cookies
- 70 g unsalted butter
Cheesecake Layer
- 450 g cream cheese
- 50 g powdered sugar
- 1 tsp vanilla essence
- 1 tsp table salt
- 200 g white chocolate
- 200 g passionfruit pulp (seedless)
- 200 ml heavy cream
Passionfruit Curd
- 5 egg yolks
- 200 ml passionfruit pulp (with seeds)
- 100 g yellow sugar
- 1 tsp vanilla essence
- 120 g unsalted butter
Preparação
Cookie Layer
- In a food processor, crush the cookies to a powder.
- Melt the butter in the microwave and pour it into the cookies. Mix with a fork until you have something that resembles wet sand in texture.
- Spread this mixture on the bottom of a springform pan of about 22 cm in diameter, pressing it down with the back of a big spoon. Smoothen the top and store it in the fridge.
Passionfruit Cheesecake Layer
- Melt the white chocolate evenly in the microwave, stirring in 30 second intervals. Let it cool down.
- In the meantime, beat the cream cheese until it is creamy. Add the vanilla, salt, powdered sugar, and beat again.
- Pour in the melted chocolate and the passionfruit pulp. Beat until fully incorporated.
- In another bowl, beat the heavy cream to stiff peaks.
- Carefully fold in the whipped cream into the cream cheese mixture.
- Spread this cream on top of the cookie layer. Freeze for at least 6 hours or until solid.
Passionfruit Curd
- In a pan, mix the egg yolks, sugar, passionfruit pulp and vanilla.
- Bring over medium heat, stirring throughout the process, until the mixture thickens.
- Add the butter and incorporate it in the curd.
- Transfer to a small bowl and cover with cling wrap. Let it cool down fully at room temperature or in the fridge.
- Spread the cold curd evenly on top of the cheesecake. Freeze for at least another hour before serving.
