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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/passionfruit-vanilla-cheesecake-recipe/