Passion Fruit Cheesecake Recipe by Chef Jeremy Lovell
Graham Crackers - 1 1/2 cups
Granulated Sugar - 1/4 cup + 1 cup
Unsalted Butter - 5 tbsp (melted) + 2 tbsp (room temperature)
Philadelphia Cream Cheese - 4 (8oz) packs
Vanilla Essence - 1 tsp
Eggs - 3 Large
Lemon Juice - 2 tsp
Fresh Passion Fruit Pulp - 2 cups
Granulated Sugar - 1 cup
Water - 1 cup + 6 tbsp
Cornstarch - 4 tbsp
Preheat oven to 350F.
Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in 1/4 cup of sugar and 5 tbsp of melted butter until combined.
Pour mixture into 9” springform pan and gently press down to form an even crust
Bake crust for 8 minutes.
Beat Cream Cheese with a mixer at medium speed until light and fluffy.
Add granulated sugar & 1 tbsp of melted butter and beat until fully incorporated.
Pour in Vanilla essence.
Drop the mixers speed to low and add eggs one at a time, ensuring to beat in well.
Lastly, pour in lemon juice and beat until fully incorporated.
our batter into a springform pan and evenly distribute the batter with a spatula.
Place springform pan onto a sheet of aluminum foil as illustrated in the video.
Prepare a water bath by placing the springform pan into a roasting pan and filling the pan with boiling water no more than 1” up the sides of the springform pan.
To avoid the top of cheesecake burning you can cover with foil at this point and remove halfway through baking.
Place in oven and bake for 55 to 70 minutes.
Let cool at room temperature then place in your refrigerator for at least 4 hours before adding the topping.
In a small saucepot add passion fruit pulp, sugar and 1 cup water.
When the mixture comes to a boil; Using a whisk, whisk mixture until seeds separate from the pulp.
Using a small bowl, mix 4 tbsp cornstarch and 6 tbsp water.
While passion fruit mixture is boiling gradually add cornstarch mixture until passion fruit mixture thickens.
To test for correct consistency, pass a metal spoon in the sauce and make sure it coats the back of the spoons.
Strain mixture over into bowl cover and place in the refrigerator to cool.
Apply to cold cheesecake when the mixture is chilled.