Passion Fruit Cheesecake

Name: Passion Fruit Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 200g Frozen passion fruit pulp (reduced); 30g Sugar (extra); 400g Frozen passion fruit pulp; 8g Gelatin (250 bloom); 60g Sugar

Signature

Description

A tangy passion fruit cheesecake with a vibrant passion fruit gel topping. The filling gets reduced passion fruit pulp folded in for intense flavor, while the gel topping adds a beautiful glossy finish.

Special Instructions

Passion Fruit Reduction (for the filling)

Take one 10oz package of frozen passion fruit pulp (~400g starting weight).
Simmer in a saucepan, reducing to 1/4-1/2 of the original volume (final weight ~100-200g).
Add sugar to taste while still hot — taste as you go to balance the sourness.
Let cool completely, then fold into the cheesecake filling.

Passion Fruit Gel Topping

Take a second 10oz package of frozen passion fruit pulp.
Optionally reduce it slightly for a more concentrated flavor.
Add ~60g sugar (adjust to taste). Do NOT skip the sugar — it will be way too sour without it.
Let the liquid cool before adding gelatin. Alternatively, bloom the gelatin separately in cold water first.
Add gelatin at 2% by weight of the final liquid (~8g for 400g).
Stir until dissolved, then pour over the fully set cheesecake.
Refrigerate for several more hours (ideally overnight) before cutting and serving.

Timing

The cheesecake must be fully baked and chilled before adding the gel topping. The gel itself needs several hours to set. Plan to make this at least a day before you want to serve it.

Gelatin

Using 250 bloom fish gelatin powder — same bloom strength as the base recipe so no scaling is needed.

Recipe

Pan size:

Number of cakes:

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Frozen passion fruit pulp	400g
Gelatin (250 bloom)	8g	2% by weight of final liquid
Sugar	60g	Do NOT skip — too sour without it

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Frozen passion fruit pulp (reduced)	200g	Reduce 1 × 10 oz package down to 1/4–1/2 volume
Sugar (extra)	30g	To taste while hot

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.

Shop Ingredients

Kosher certified only Turning kosher off swaps to a cheaper gelatin when available.

Philadelphia Cream Cheese (2x 8oz)

~$8.98