No cream cheese?

Now making cream cheese could not be easier since you are likely to have everything you need to make rich, tangy and creamy cream cheese, right in your kitchen! Delicious homemade cream cheese in no time.

Why bake in a Water bath?

The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

How to make Passion fruit Cheesecake ?

This spiced orange cheesecake is super easy and delicious. Just needs a little patience.

Make the biscuit base – Crush the biscuits with butter and make the base for the cheesecake. Press it down with the back of a spoon or glass to pack the base. Chill the base while you make the filling.
Make the Passion fruit Cheesecake Filling – To make this cheesecake I have used homemade cream cheese. Beat the cream cheese, heavy/fresh cream, eggs and sugar, till creamy. Add in the lemon juice, zest and passion fruit crush / pulp and mix well. Pour this filling over the chilled biscuit base and bake in a water bath.
Top with Caramelized Rum Pineapple

How to make the Caramelized Rum Pineapple topping ?

To make the caramelized rum pineapple – place the pineapple, passion fruit pulp/ crush and sugar(if using fresh passion fruit pulp) in a large non-stick frying pan over high heat. Cook for 10 minutes or until caramelized. Add the rum and cook for 2 minutes. Allow to cool slightly and top the cheesecake with the topping.

Storing

Store this cheesecake in the refrigerator covered for up to 4 days.:)

Equipment Used –

Try other cheesecake recipes –

Try Other cake recipes –

Passion fruit Cheesecake with Caramelized Rum Pineapple

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Baking time

minutes

Resting Time

minutes

A tropical dessert with sweet and tart flavours of passion fruit and pineapple with a dash of rum. This exotic passion fruit cheesecake is velvety and lusciously creamy.

Ingredients

For the Base
175 g Digestive Cookies
40 g Butter, melted
Cheesecake Filling
450 g Cream Cheese, (try homemade cream cheese)
50 g Heavy Cream/Fresh Cream
3 Large Eggs or 4 medium/small eggs
75 g Caster Sugar
60 ml Lemon Juice
1/2 tsp Vanilla Extract
6 tbsp of Passion fruit crush (If using fresh pulp, add 3 tbsp Sugar)
Zest of one lemon
Caramelized Rum Pineapple
200 g Pineapple, cored and sliced into 3 cm pieces
100 g Passion fruit Crush (if using fresh pupl, 125 g Passion fruit pulp + 90 g light brown sugar)
60 ml White Rum, optional

Directions

Preheat the oven to 180C / 160C (Fan).
For the Base
Crush biscuits to fine crumbs in a zip lock or food processor. Add melted butter and combine well. The mixture should resemble breadcrumbs.
Line the base of a removable bottom round 7 inch cake pan with the crushed biscuits. Press down firmly with the back of a glass or spoon. Chill the base while you prepare the cheesecake filling.
For Cheesecake Filling
Place the sugar, cream cheese, heavy cream, lemon zest and juice in a large bowl. Beat well with an electric or hand whisk until smooth. Add in the eggs one by one, mixing well after each addition.
Add in the passion fruit crush / pulp and mix well.
Pour this filling over the biscuit base. Cover the sides of the springfoam pan with aluminium foil, to make barrier between the water bath and pan. This keeps the water from seeping into the baking pan.
Place the pan in a water bath (Pour enough water in a tray or another bigger baking pan to cover little bit of sides of the removable bottom baking pan). Bake in the preheated oven for 45-50 minutes, until there center is just a loose wobble.
Once set, turn off the oven and leave the door ajar to allow the cheesecake to cool in the oven for an hour. Run a palette knife around the outside edge to loosen the cheesecake and cool completely on the counter.
Refrigerate for at least 2 hours, to help it set.
Caramelized Rum Pineapple
To make the caramelized rum pineapple – place the pineapple, passion fruit pulp/ crush and sugar(if using fresh passion fruit pulp) in a large non-stick frying pan over high heat. Cook for 10 minutes or until caramelized. Add the rum and cook for 2 minutes. Allow to cool slightly and top the cheesecake with the topping
Cut the cheesecake into wedges and serve.

Notes

It is important to let the cheesecake cool gradually as a sudden change in temperature could lead to the cheesecake collapsing.
The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!