Mouthwatering Passion Fruit Cheesecake (Printable)

Silky passion fruit cheesecake with a crunchy biscuit base and glossy tropical glaze—bright, creamy and ideal for sharing.

# What You’ll Need:

→ Base

01 - 7 ounces graham crackers, finely crushed
02 - 7 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, at room temperature
04 - 3/4 cup granulated sugar
05 - 3 large eggs
06 - 7 ounces sour cream
07 - 1 teaspoon vanilla extract
08 - 1/3 cup passion fruit pulp (from approximately 6 passion fruits or packaged pulp)

→ Passion Fruit Glaze

09 - 1/3 cup passion fruit pulp
10 - 2 tablespoons water
11 - 3 tablespoons granulated sugar
12 - 1 1/2 teaspoons cornstarch

# How To Make It:

01 - Preheat oven to 320°F (160°C). Line the base of a 9-inch springform pan with parchment paper.
02 - Combine finely crushed graham crackers and melted butter. Press mixture firmly into the prepared pan. Chill in refrigerator while assembling the filling.
03 - Beat cream cheese until smooth using an electric mixer. Add granulated sugar and mix thoroughly. Add eggs one at a time, blending after each addition. Incorporate sour cream and vanilla extract. Stir in passion fruit pulp until evenly mixed.
04 - Pour the filling over the chilled crust and smooth the surface. Bake for 45–50 minutes, or until the center is mostly set with a slight wobble. Turn off oven and leave cheesecake to cool inside with the door slightly ajar for 1 hour.
05 - Remove cheesecake from oven. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
06 - Combine passion fruit pulp, water, and sugar in a small saucepan over medium heat. Dissolve cornstarch in a splash of cold water, then whisk into the pan. Bring to a boil, stirring constantly until thickened and glossy. Remove from heat and cool briefly.
07 - Once cheesecake is completely cold, spread the glaze evenly over the surface. Return to refrigerator for 20 minutes to set the glaze before serving.

# Expert Tips:

01 -
  • This cheesecake is the secret weapon for brightening cloudy days or impressing at gatherings.
  • The silken texture and zingy fruit flavor hit the perfect balance between indulgence and refreshment.
02 -
  • If the cream cheese isn’t room temperature, you’ll get tiny lumps that won’t beat out no matter what you do.
  • Baking the crust (just 10 minutes!) gives it an extra crunch that contrasts perfectly with the creamy filling.
03 -
  • Run a thin spatula around the inside of the pan as soon as it’s baked to prevent cracks as the cheesecake cools.
  • If you’re using fresh passion fruit, strain out half the seeds for a less crunchy glaze without losing that tropical character.

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