Passion Fruit Cheesecake

Name: Passion Fruit Cheesecake
Prep time: 9 h 25 min
Cook time: 9 h 25 min
Total time: 9 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 454 grams cream cheese, at room temperature; 2 larges eggs, room temperature; 2 teaspoons powdered unflavored gelatin; 2 Tbsps Greek or drained yogurt; 1 teaspoons fresh lime juice; 1 teaspoon fresh lime juice; 1 teaspoon finely grated lime zest; 118 milliliters diced fresh mango (about 1/2 a mango); 118 milliliters diced fresh ripe mango (about 1/2 mango); 10 servings Oil for pan; 59 milliliters passion fruit juice; 118 milliliters passion fruit juice; 237 milliliters passion fruit juice; 10 servings Pulp and seeds from a fresh passion fruit; 237 milliliters sugar; 2 Tbsps sugar; 3 larges yolks, room temperature

This recipe serves 10. One portion of this dish contains roughly 6g of protein, 32g of fat, and A mixture of pulp and seeds from a passion fruit, sugar, mango, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 9 hours and 25 minutes. It is a good option if you're following a gluten free diet.

Instructions

Special equipment: 8-inch springform pan

Equipment you will use

Springform Pan

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F.

Equipment you will use

Oven

Brush an 8-inch springform pan with a light coating of canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Springform Pan

Puree the mango and passion fruit juice in a food processor until smooth.

Ingredients you will need

Passion Fruit Juice

Mango

Equipment you will use

Food Processor

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.

Ingredients you will need

Cream Cheese

Corn Starch

Lime Zest

Yogurt

Juice

Sugar

Egg

Pour batter into the prepared pan.

Equipment you will use

Frying 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.

Equipment you will use

Oven

Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.

Equipment you will use

Knife

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.

Ingredients you will need

Passion Fruit Juice

Lime Juice

Gelatin

Sugar

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Passion Fruit