Get ready to tantalize your taste buds with the ultimate dessert that will transport you to a tropical paradise! Our Passion Fruit Yogurt Cheesecake is not just another ordinary dessert - it's a creamy, tangy, and absolutely irresistible masterpiece that will make your guests swoon. Imagine a velvety smooth cheesecake with a vibrant passion fruit twist that combines the richness of cream cheese with the bright, exotic flavors of tropical fruit. Whether you're a seasoned baker or a dessert enthusiast looking to impress, this recipe promises to be your new go-to showstopper that's surprisingly easy to create!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: International
Serves: 8 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 200g Greek yogurt
- 150g sugar
- 3 large eggs
- 200ml passion fruit pulp
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F). This will ensure that your cheesecake bakes evenly.
- In a mixing bowl, crush the 200g of digestive biscuits into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.
- Pour the melted 100g of unsalted butter over the crushed biscuits and mix until the mixture resembles wet sand.
- Press the biscuit mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even base. Use the back of a spoon or your fingers to compact it well.
- In a large mixing bowl, combine 500g of cream cheese and 150g of sugar. Using an electric mixer, beat them together until smooth and creamy, ensuring there are no lumps.
- Add the 200g of Greek yogurt, 3 large eggs, 200ml of passion fruit pulp, and 1 tsp of vanilla extract to the cream cheese mixture. Mix until everything is well combined and smooth.
- Pour the cheesecake filling over the prepared biscuit base in the springform pan, spreading it evenly with a spatula.
- Bake the cheesecake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, you can top the cheesecake with additional passion fruit pulp or fresh fruit for added flavor and decoration.
- To serve, carefully remove the sides of the springform pan. Slice the cheesecake into 8 servings and enjoy your delicious Passion Fruit Yogurt Cheesecake!
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and yogurt are at room temperature for a smoother, lump-free mixture.
- Crush Biscuits Evenly: Use a food processor for uniform crumbs, which will create a more stable and consistent base.
- Prevent Cracks: The slow cooling method (leaving the cheesecake in the oven with the door slightly open) helps prevent unsightly surface cracks.
- Water Bath Alternative: For an even more delicate texture, consider baking the cheesecake in a water bath to ensure gentle, even heating.
- Passion Fruit Selection: Use ripe passion fruits for the most intense and authentic flavor. If fresh isn't available, high-quality frozen pulp works well.
- Chilling is Crucial: Always refrigerate for at least 4 hours (preferably overnight) to allow the cheesecake to set properly and develop its full flavor profile.
- Clean Cuts: Use a hot, clean knife wiped between each slice for perfectly smooth cheesecake servings.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 10g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 120mg
