Passionfruit Vanilla Cheesecake Recipe

Introduction

This Passionfruit Vanilla Cheesecake is a velvety, creamy dessert with a subtle fruity twist. The Biscoff cookie base adds a hint of spice and crunch, perfectly complementing the smooth filling. It’s a simple yet elegant treat perfect for any occasion.

Ingredients

• 250g Biscoff cookies (finely crushed)
• 65g butter, melted
• 1000g cream cheese (Philadelphia)
• 330g sugar
• 255g eggs (whole)
• 55g egg yolks
• 50g whipping cream (35%)
• 170g passionfruit puree
• 1 vanilla pod, scraped out
• 250g mascarpone cream
• 200g whipping cream (35%)
• 30g powdered sugar
• 1 vanilla pod, scraped out the seeds

Instructions

1. Step 1: Melt the butter and mix it with the finely crushed Biscoff cookies until the mixture has a wet consistency. Press this crumble firmly into the bottom of a prepared 24cm cake ring or mini molds.
2. Step 2: In a mixer bowl, combine the cream cheese, scraped vanilla seeds, and sugar. Mix gently on the lowest speed until smooth without whipping.
3. Step 3: Add the whole eggs one at a time, mixing well between each addition and scraping down the sides.
4. Step 4: Mix the egg yolks, whipping cream, and passionfruit puree together, then slowly add this to the cream cheese mixture. Blend on low to medium speed for 1–2 minutes, scraping down the sides to avoid clumps.
5. Step 5: Pour the smooth filling into the prepared base and bake in a preheated oven for 35–45 minutes. The cheesecake is ready when the center gently wobbles but is slightly firm to the touch.
6. Step 6: Let the cheesecake cool at room temperature, then refrigerate overnight to set completely before serving.
7. Step 7: For the mascarpone cream, whip the mascarpone, whipping cream, powdered sugar, and vanilla seeds until soft peaks form. Pipe or spread this cream decoratively over the cooled cheesecake.

Tips & Variations

• For a crunchier base, leave some cookie pieces coarser instead of crushing them finely.
• If you prefer a less tangy flavor, reduce the passionfruit puree slightly.
• The mascarpone cream adds richness but can be omitted for a lighter cheesecake.
• Add fresh berries on top for a beautiful, fresh finish and to balance the sweetness.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat is not recommended as it’s best enjoyed chilled. If stored properly, the flavors will intensify overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the base?

Yes, graham crackers or digestive biscuits work well as substitutes but the Biscoff cookies add a unique spiced flavor that pairs especially nicely.

How can I tell when the cheesecake is done?

The center should have a gentle wobble like jelly but the edges should be set and slightly firm. It will continue to firm up as it cools.

Passionfruit Vanilla Cheesecake Recipe

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4.8 from 106 reviews

This Passionfruit Vanilla Cheesecake is a luscious and creamy dessert with a subtle fruity touch of passionfruit and vanilla. Featuring a crunchy Biscoff cookie base, a velvety cream cheese filling infused with passionfruit puree and vanilla, and finished with a smooth mascarpone cream topping, this cake balances sweetness and texture beautifully. Perfect for summer celebrations or anytime you crave a sophisticated, refreshing cheesecake.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 14 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

Ingredients

Scale 1x2x3x

Crumble:

• 250g Biscoff cookies, finely crushed
• 65g butter, melted

Filling:

• 1000g cream cheese (Philadelphia)
• 330g sugar
• 255g whole eggs (about 5 large eggs)
• 55g egg yolks (about 3 yolks)
• 50g whipping cream (35% fat)
• 170g passionfruit puree
• 1 vanilla pod, seeds scraped out

Mascarpone Cream:

• 250g mascarpone cream
• 200g whipping cream (35% fat)
• 30g powdered sugar
• 1 vanilla pod, seeds scraped out

Instructions

1. Prepare the crumble base: Melt the butter and combine it with the finely crushed Biscoff cookies until the mixture has a ‘wet’ consistency. You can leave some cookie pieces coarser if you prefer a bit of texture.
2. Form the crust: Spread the crumble mixture evenly at the bottom of a prepared 24cm cake ring or molds, then press firmly to create a compact base. Set aside.
3. Mix the cream cheese filling: In a mixer bowl fitted with a paddle attachment, add the cream cheese, vanilla seeds, and sugar. Mix on the lowest speed until smooth – avoid whipping to prevent too much air incorporation.
4. Add the eggs: Gradually add whole eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
5. Combine remaining wet ingredients: In a separate bowl, mix the egg yolks, whipping cream, and passionfruit puree. Then slowly add this mixture to the cream cheese batter and mix on low to medium speed for 1-2 minutes until smooth, scraping down the sides to avoid clumps.
6. Bake the cheesecake: Pour the filling over the prepared crust in the cake ring or molds. Bake in a preheated oven at 160°C (320°F) for about 35-45 minutes for the 24cm cake ring; reduce baking time for mini molds. The cheesecake is done when it has a gentle wobble (‘giggle’) in the center but feels slightly firm to touch.
7. Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate it overnight to set fully before serving.
8. Prepare mascarpone cream topping: Whip the mascarpone cream, whipping cream, powdered sugar, and vanilla seeds together until smooth and creamy. Use this to pipe decoratively over the chilled cheesecake.
9. Decorate and serve: Add fresh summer berries on top for a beautiful and balanced finish. Slice and serve chilled for the best experience.

Notes

• Do not overmix the filling to avoid incorporating too much air, which can cause cracks.
• The cheesecake should have a slight wobble when done; it will firm up as it cools.
• You can use mini 7.5cm x 4.5cm molds instead of one large cake ring; reduce baking time accordingly.
• The mascarpone cream topping adds extra richness but can be omitted if desired.
• Fresh berries balance sweetness and add visual appeal, perfect for summer.
• Ensure all ingredients are at room temperature for smooth mixing.

Keywords: Passionfruit cheesecake, vanilla cheesecake, Biscoff crust, creamy cheesecake, summer dessert, mascarpone topping