Passionfruit Cheesecake
This passionfruit cheesecake is a delicious dessert for any occasion. I make it with passionfruit pulp, vanilla extract, and cream cheese, and I pair it with a gluten free buttery crust. This lemon and passion fruit cheesecake is out of this world! I really think this is the best cheesecake ever because its subtle sweetness and hints of tart flavors create the perfect dessert combination.
Servings: 16 slices
Calories: 270kcal
Ingredients
Crust
- 1½ cups almond flour
- ⅓ cup butter melted
- 3 tbsp monk fruit sweetener granulated
Filling
- 24 oz cream cheese room temperature
- 1 cup monk fruit sweetener granulated
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 4 eggs room temperature
- 1 cup sour cream
Topping
- 1 cup passionfruit pulp
- 1 tsp agar powder
- 2 tbsp monk fruit sweetener granulated
Instructions
- For this recipe, it important the ingredients are at room temperature. Leave the ingredients on the counter 3-4 hours prior to using them.
- Next, preheat the oven to 325 degrees Fahnrenheit. Next, grease an 8" round cake tin with a loose base (e.g. a springform pan) with an abundance of butter.
- In a medum bowl, mix the ingredients for the crust until combined. The result will be a coarse mixture. Place the mixture into the greased mold and firmly press down to make a thick crust. Bake the crust for 12-15 minutes until golden brown.
- In the meantime, mix to combine the cream cheese with the sweetener, vanilla extract, and lemon juice. Add the eggs one at a time, mixing the whole time.
- Finally, add the sour cream and incorporate it with a spatula.
- Next, pour the cream cheese mixture over the baked crust. Evenly spread the cream cheese across the crust.
- Bake the cheesecake for 50-55 minutes or until it's almost set (it will still slightly wobble in the center) and the edges have puffed. Don't open the door during the baking time or the cheesecake will probably end up with a crack in the middle. Turn off the oven and leave the cheesecake in the oven to completely cool.
- Next, place the cheesecake into the refrigerator for six hours until set.
- To make the passionfruit topping, simply place passion fruit pulp, agar, and sweetener in a saucepan over medium heat. Stir until the monk fruit is dissolved. Let it cool before pouring over the cheesecake. Refrigerate for 30 minutes to harden.
Notes
- My #1 Secret Tip for this recipe is to keep the oven closed. I do not open the oven door during baking, or the cheesecake will probably end up with a crack in the middle. If it does crack, I do not worry because the flavors are not affected at all. I actually had to make this cheesecake three times to figure out how to avoid cracks.
- Use Different Mixing Tools: I mix this recipe using either a hand-held or electric stand mixer. If I use a stand mixer, I keep it on low speed to avoid over-mixing, since that can cause the cheesecake to crack.
- Get Rid Of The Seeds: If I use a whole cup of fresh passionfruit pulp it means there are a lot of seeds. I don’t mind them at all, but if I do, I usually strain the pulp to reduce the number of seeds that go into the cheesecake.
- Switch Up The Sweetener: I usually adjust the sweetener for the topping to taste. I like my passionfruit cheesecake to be a little tart so it contrasts nicely with the creamy cheesecake.
- Measure Carefully: If I use frozen pulp, I always make sure to measure it after it has fully thawed.
- Prep For Easy Removal and Clean-Up: If I’m not using a springform pan and opt for a regular cake pan instead, I line it with parchment paper to make it easier to remove the cheesecake.
Nutrition
Serving: 1slice | Calories: 270kcal | Carbohydrates: 8g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 190mg | Potassium: 128mg | Fiber: 3g | Sugar: 3g