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Easy Passion Fruit Cheesecake

A creamy and tangy cheesecake topped with exotic passion fruit, offering a delightful balance between sweet and tart for a refreshing dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers
  • 1/2 cup melted butter
For the filling
  • 1 cup cream cheese, softened At room temperature
  • 1 cup sour cream At room temperature
  • 1/2 cup sugar
  • 1/2 cup passion fruit pulp Use ripe passion fruits for best flavor
  • 1 teaspoon vanilla extract
  • 2 large eggs At room temperature

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine crushed graham crackers and melted butter until well blended.
  3. Press this mixture evenly into the bottom of a 9-inch springform pan.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in sugar, mixing until well combined.
  3. Add sour cream, passion fruit pulp, and vanilla extract, and mix until smooth.
  4. Incorporate eggs one at a time, ensuring each one is fully mixed before adding the next.
Bake It
  1. Pour the cream cheese mixture over the crust in the springform pan and spread it evenly.
  2. Bake for about 45-50 minutes, until the edges are set but the center slightly jiggles.
  3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
Chill and Serve
  1. Once cool, transfer your cheesecake to the refrigerator.
  2. Chill for at least 4 hours, preferably overnight, before serving.
  3. Serve chilled, topped with additional passion fruit pulp or seasonal fruits.

Notes

For best results, use room temperature ingredients and avoid overmixing when adding eggs. The cheesecake can be stored in the refrigerator for up to 5-7 days, or frozen slices can be made ahead of time.