PASSION FRUIT CHEESECAKE
Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
- Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
- Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
- Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
- To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.
LIGHT AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
LIGHT PASSIONFRUIT CHEESECAKE
A recipe from The Australian Womens Weekly. Still not sure how good it is for you but delicious anyway!!! Includes refigeration time for setting.
Provided by Wendys Kitchen
Categories Cheesecake
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderate(180°C/160°C fan-forced).
- Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
- Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
- Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
- Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
- Serve cheesecake drizzled with extra passionfruit pulp, if desired.
Nutrition Facts : Calories 241.8, Fat 18.8, SaturatedFat 11, Cholesterol 60.7, Sodium 170.9, Carbohydrate 14.6, Fiber 1.2, Sugar 11.4, Protein 5.1
BAKED PASSIONFRUIT CHEESECAKE
Make and share this Baked Passionfruit Cheesecake recipe from Food.com.
Provided by Terese
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 160oC.
- Place the biscuits in a food processor and process until fine crumbs are formed.
- Tip into a bowl and mix with the melted butter.
- Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
- Chill.
- In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
- Add the eggs one at a time beating lightly after each addition and stir in the cream.
- Pour into the prepared pastry shell and bake for 1 hour or until set.
- Remove from the oven and place on a rack to cool.
- Chill for 4 hours or overnight.
More about "light passionfruit cheesecake recipes"
PASSION FRUIT CHEESECAKE - A BAKING JOURNEY
From abakingjourney.com
4.7/5 (3)Total Time 6 hrs 30 minsCategory DessertCalories 398 per serving
BAKED PASSIONFRUIT CHEESECAKE - LIGHTS, CAMERA, BAKE!
From lightscamera-bake.com
PASSIONFRUIT CHEESECAKE - EASY CHEESECAKE RECIPES
From easycheesecakerecipes.com
THIS TROPICAL PASSION FRUIT CHEESECAKE RECIPE IS A SWEET, …
From honeyandlime.co
NO BAKE PASSIONFRUIT CHEESECAKE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
5/5 (3)Total Time 5 hrs 30 minsCategory DessertCalories 443 per serving
NO BAKE PASSIONFRUIT CHEESECAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.9/5 (27)Calories 435 per servingCategory Dessert
PASSIONFRUIT CHEESECAKE - 8 RECIPES | WOOLWORTHS
From woolworths.com.au
PASSION FRUIT CHEESECAKE | LOADED WITH TROPICAL FLAVOR!
From spicedblog.com
PASSION FRUIT CHEESECAKE - BEST HOMEMADE RECIPES
From besthomemade.recipes
PASSIONFRUIT CHEESECAKE RECIPE | THE PICKY EATER
From pickyeaterblog.com
PASSIONFRUIT NO BAKE CHEESECAKE - CLOUDY KITCHEN
From cloudykitchen.com
PASSIONFRUIT CHEESECAKE - TIFFIN AND TEA
From tiffinandteaofficial.com
MINI MANGO AND PASSIONFRUIT BAKED CHEESECAKES | DESSERT RECIPES
From goodto.com
10 BEST NO BAKE PASSION FRUIT CHEESECAKE RECIPES | YUMMLY
From yummly.com
25 DELICIOUS HAWAIIAN DESSERT RECIPES - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
PASSIONFRUIT CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
MANGO PASSIONFRUIT CHEESECAKE | RECIPES | KIDSPOT
From kidspot.co.nz
EASY CLASSIC BAKED CHEESECAKE | RECIPETIN EATS
From recipetineats.com
You'll also love