Passionfruit Cheesecake
This passionfruit cheesecake is a delicious dessert for any occasion. Made with passionfruit pulp, vanilla extract, and cream cheese and paired with a gluten-free buttery crust, this lemon and passion fruit cheesecake is out-of-this-world! This really is the best cheesecake ever, thanks to its subtle sweetness and hints of tart flavors that 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
- Don’t open the oven door during the baking time, or the cheesecake probably ends up with a crack in the middle! If you do end up with cracks, don't worry: the flavors will not be impacted at all. I had to make this cheesecake three times to avoid cracks, so it is not that easy to prevent them.
- The mixing in this recipe can be done with a hand-held or electric stand-up mixer. If you use a stand-up mixer, set it at the lowest speed to avoid overmixing as this can cause the cheesecake to crack.
- Using a whole cup of passion fruit pulp comes with a lot of seeds. I don’t mind them at all! If you do mind the seeds, it is easy to filter the pulp with a strainer to reduce the amount of seeds that go through.
- Feel free to adjust the sweetener for the topping as needed. I like my passionfruit cheesecake to taste a little sour enough to contrast with the cheesecake.
- If using a frozen pulp, then make sure to measure it after it has been thawed.
- Keep this cheesecake in the refrigerator for up to five days.
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