Name: Soursop 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; 400g Soursop pulp (reduced); 12.5g Sugar (extra); 400g Fresh soursop pulp; 8g Gelatin (250 bloom); 12.5g Sugar (extra)

Description

A creamy soursop cheesecake with gently reduced soursop folded into the filling and a fresh soursop gel topping. The fruit’s naturally sweet, tangy flavor comes through in both layers without needing nearly as much extra sugar as the passion fruit version.

Special Instructions

Soursop Reduction (for the filling)

Weigh out 400g soursop pulp.
Add 12.5g sugar.
Simmer it gently in a saucepan until concentrated, stirring often. Keep the heat low and take care not to overheat or scorch the fruit.
Let the reduction cool completely, then fold it into the cheesecake filling.

Fresh Soursop Gel Topping

Weigh out a separate 400g soursop pulp. Keep it fresh and unreduced.
Add the remaining 12.5g sugar, bringing the total extra sugar across all 800g soursop to 25g.
Let the sweetened pulp cool completely before adding the gelatin.
Mix in 8g gelatin, equal to 2% of the soursop pulp’s weight, until evenly dispersed.
Heat the mixture gently to exactly 140°F, stirring so the gelatin dissolves evenly. Do not let it exceed 140°F or simmer—the goal is to activate the gelatin without cooking away the fresh soursop flavor.
Pour the gel mixture over the fully set, refrigerated cheesecake.
Refrigerate for several more hours, ideally overnight, before cutting and serving.

Timing

The cheesecake must be fully cooked and chilled before adding the fresh soursop topping. The topping needs several hours to set, so plan to make the cheesecake at least a day before serving.

Gelatin

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

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Fresh soursop pulp	400g	Keep fresh and unreduced
Gelatin (250 bloom)	8g	2% by weight of the soursop pulp
Sugar (extra)	12.5g	Half of the 25g used across all 800g soursop

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
Soursop pulp (reduced)	400g	Start with 400g and simmer gently before folding into the filling
Sugar (extra)	12.5g	Half of the 25g used across all 800g soursop

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honey Maid graham crackers (~140g)
Butter (room temperature)	60g	4 tbsp

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.

Purchase planning: Single 8" cake (lowest upfront) Bulk prep (best long-run) Cakes to make:

Philadelphia Cream Cheese (2x 8oz)

~$8.98