What do you not want in cheesecake?

When making passion fruit cheesecake , avoid overmixing the batter, as this can introduce too much air and cause cracks during baking. Additionally, don’t skip the water bath—it’s essential for even baking and a smooth surface. Lastly, avoid using cold ingredients; always bring cream cheese, eggs, and other components to room temperature for a lump-free, creamy texture.

How many calories are in a piece of passionfruit cheesecake?

A typical slice of passion fruit cheesecake contains around 300-400 calories , depending on the ingredients and portion size. Using lighter alternatives like low-fat cream cheese or reducing sugar can lower the calorie count without sacrificing flavor.

How long to chill cheesecake before serving?

For the best results, chill your passion fruit cheesecake in the refrigerator for at least 4 hours , or preferably overnight. This allows the filling to set completely and enhances the flavors, making it easier to slice and serve.

Can I add cornstarch to thicken cheesecake?

Yes, you can! Adding 1-2 tablespoons of cornstarch to the filling helps stabilize the cheesecake and prevents it from cracking. This is especially useful for no-bake versions or if you’re using a looser filling.

Passion Fruit Cheesecake: Recipes, Tips, And Variations

Name: Passion Fruit Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: Tropical
Ingredients: 200g graham crackers (or digestive biscuits); 100g melted butter; 600g cream cheese, softened; 200g granulated sugar; 3 large eggs; 1 tsp vanilla extract; 150ml passion fruit pulp (fresh or canned); 1 tbsp cornstarch (optional); 150ml passion fruit pulp for glaze; 2 tbsp sugar (for glaze); 1 tsp cornstarch (for glaze)

Description

A tropical twist on the classic cheesecake combining creamy richness with the tangy, alluring flavor of passion fruit.

Ingredients

200g graham crackers (or digestive biscuits)
100g melted butter
600g cream cheese, softened
200g granulated sugar
3 large eggs
1 tsp vanilla extract
150ml passion fruit pulp (fresh or canned)
1 tbsp cornstarch (optional)
150ml passion fruit pulp for glaze
2 tbsp sugar (for glaze)
1 tsp cornstarch (for glaze)

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Instructions

Preheat oven to 325°F (160°C).
Crush graham crackers and mix with melted butter to form the crust. Press into the base of a springform pan and bake for 10 minutes.
Beat cream cheese until smooth, then add sugar, eggs, and vanilla extract one at a time.
Fold in passion fruit pulp gently until fully combined.
Pour filling over the cooled crust and bake in a water bath for 50-60 minutes.
Turn off the oven, let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.
For the glaze, heat passion fruit pulp, sugar, and cornstarch until thickened. Spread over the chilled cheesecake.
Garnish with fresh passion fruit seeds or slices before serving.

Notes

Use room-temperature ingredients for a smooth filling. Don’t overmix to avoid cracks. Chill thoroughly before serving for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: Tropical