Passion Fruit Cheese Cake

Ingredients:

• For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 2 tablespoons sugar

• For the Cheesecake Filling:

  • 32 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2 egg yolks
  • ½ cup sour cream
  • ½ cup fresh passion fruit pulp (from 4-5 passion fruits)
  • 2 teaspoons vanilla extract

• For the Passion Fruit Topping (Optional):

  • ½ cup fresh passion fruit pulp (from 2-3 passion fruits)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions:

1. Prepare the Crust:

   • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated.
   • Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes. Let cool completely.

2. Prepare the Cheesecake Filling:

   • In a large bowl, using an electric mixer with a cream cheese paddle attachment, beat the softened cream cheese and sugar until light and fluffy.
   • Beat in the flour until just combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the egg yolks, sour cream, passion fruit pulp, and vanilla extract until just combined. Be careful not to overmix.

3. Bake the Cheesecake:

   • Pour the cheesecake filling over the cooled crust.
   • Place the springform pan on a baking sheet to catch any drips.
   • Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.

4. Cool the Cheesecake:

   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks from forming.
   • Then, transfer the cheesecake to a wire rack and let it cool completely at room temperature. Once cool, refrigerate the cheesecake for at least 4 hours, or overnight, for best results.

5. Make the Passion Fruit Topping (Optional):

   • In a small saucepan, combine the passion fruit pulp, sugar, and cornstarch. Whisk until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent (around 2-3 minutes).
   • Remove from heat and stir in the water until well combined. Let the topping cool completely before using.

6. Serve:

   • Once chilled, carefully remove the cheesecake from the springform pan.
   • Spoon the cooled passion fruit topping over the top of the cheesecake, or drizzle it decoratively.
   • Slice and serve chilled.

Tips:

• For a smoother cheesecake filling, strain the passion fruit pulp through a fine-mesh sieve to remove the seeds.
• If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk.
• To prevent the top of the cheesecake from browning too much, you can loosely cover it with aluminum foil during the last 15 minutes of baking.
• Let the cheesecake sit at room temperature for about 30 minutes before slicing for cleaner cuts.
• The cheesecake will keep in the refrigerator for up to 5 days.

Enjoy this delicious and refreshing Passion Fruit Cheesecake!