Passionfruit Cheesecake Slice Recipes

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PASSION FRUIT CHEESECAKE



Passion Fruit Cheesecake image

Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 20

Oil for pan
1/2 cup diced fresh ripe mango (about 1/2 mango)
1/2 cup passion fruit juice
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons Greek or drained yogurt
1 tablespoon cornstarch
2 large eggs, room temperature
3 large yolks, room temperature
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
1 cup passion fruit juice
1 teaspoon fresh lime juice
1 1/2 teaspoons powdered unflavored gelatin
2 tablespoons sugar
Pulp and seeds from a fresh passion fruit
1/4 cup passion fruit juice
1/2 cup diced fresh mango (about 1/2 a mango)
2 tablespoons sugar
1/2 teaspoon fresh lime juice

Steps:

  • For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
  • Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
  • Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
  • Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
  • Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
  • To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
  • Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

PASSIONFRUIT CHEESECAKE SLICE



Passionfruit Cheesecake Slice image

Our passionfruit vine is full of passionfruit starting to ripen, and, although I have not yet made this recipe, I have eaten it twice! The chef informed me that is it is simple to make, and it is yummy!!! It has a kind of cheescake centre, but is not too rich. Perfect with coffee.

Provided by danikdanam

Categories     Cheesecake

Time 50m

Yield 16 pieces

Number Of Ingredients 9

250 g butter
1 cup soft brown sugar
2 cups flour
500 g cream cheese
1 cup passion fruit pulp
2 eggs
2 tablespoons milk
1 tablespoon lemon juice
icing sugar, to dust

Steps:

  • Line a 20cm square cake tin, and heat oven to 180°C.
  • Beat butter and brown sugar until creamy.
  • Mix in the flour.
  • Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
  • Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
  • Add eggs, milk and lemon juice. Mix to combine.
  • Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
  • Bake for 25-30 minutes, until the filling is set.
  • Cut into squares when cool, and dust with icing sugar before serving.

Nutrition Facts : Calories 354.1, Fat 24.4, SaturatedFat 15.1, Cholesterol 94.5, Sodium 201.5, Carbohydrate 29.8, Fiber 2, Sugar 15.1, Protein 5.3

PASSIONFRUIT CHEESECAKE SLICE



Passionfruit Cheesecake Slice image

I haven't made this myself, because my mother always makes them, there very yummy and great for family get togethers / picnics / do ahead for a buffet. There alittle bit fiddlely (thats why I let mum make them - LOL). This recipe has also just appeared in one of our monthly food magazines - Super Food Ideas. Cooking time is refrigeration time

Provided by Annetty

Categories     Cheesecake

Time 49m

Yield 15 serving(s)

Number Of Ingredients 9

2 (200 g) packets arnotts lattice biscuits (Cookies)
1 (250 g) package cream cheese, at room temperature
1 (300 g) carton sour cream
2 1/2 cups icing sugar
2 lemons, juice and zest of, finely grated (1/2 cup juice)
1 tablespoon gelatin powder
2 teaspoons butter, melted
2 passion fruit, pulp removed
1 tablespoon boiling water

Steps:

  • Line a 30cm x 20cm baking tin/pan with baking paper.
  • Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
  • Using an electric mixer, beat cream cheese until smooth.
  • Add sour cream and 1/2 cup of icing sugar.
  • Beat until well combined.
  • Stir in lemon rind.
  • Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
  • Remove from heat, cool to room temperature.
  • Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
  • Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
  • Refrigerate for 4 hours or until set.
  • Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
  • Stir until well combined.
  • Spread over passionfruit icing mix over slice.
  • When set, cut into squares and serve.

Nutrition Facts : Calories 281.1, Fat 14.7, SaturatedFat 7.7, Cholesterol 28.9, Sodium 219.6, Carbohydrate 34.2, Fiber 0.7, Sugar 20.6, Protein 4.2

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