Servings : Serves 8
You got it! Third topping on the same cheesecake! Something about having options and varieties makes every slice of this wonderful dessert an incredible experience!
You can even make these in small individual bowls and serve individually instead of having to slice one big cheesecake.
This is by far my favourite topping for this type of cheesecake. The exotic component of passion-fruit lends a slight tangy taste which perfectly compliments the subtle sweetness of the cheesecake.
To see how the same cheesecake looks with different toppings so you may have an idea of the various options you can have for serving this yummy dessert, check these links:
Ingredients for Cheesecake
- 8 oz. cream cheese, at room temperature (1 package, about 250gm)
- 8 oz. COLD whipping cream (1 cup)
- 1 tsp. vanilla essence
- 1/4 cup grinded/caster sugar
- 1 tsp. lemon juice
Ingredients for Crust
- 150gm digestives (about 13-15 biscuits)
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 85gm melted butter
Ingredients for Passion Fruit Sauce
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup passion fruit pulp
Make sure you use a GOOD QUALITY thick cream cheese, like Philadelphia or DairyBelle. Spreads will not work for this recipe as they are too light in consistency.
Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the cocoa powder and sugar, pulse or mix until combined. Add the melted butter and mix well.
Press in an 8″ spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.
Whip the cream until peaks form. Cover and refrigerate.
Add the sugar and lemon juice to the cream cheese. Mix well until the cream cheese no longer has any lumps and the sugar is completely dissolved. Do not rush past this stage, take your time. 🙂
Once the cream cheese is smooth smooth SMOOTH, get the whipped cream from the refrigerator and add it into the cream cheese. Add the vanilla. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick. You can use an electric or hand mixer at this stage but be careful NOT to over-beat it as the whipping cream might curdle if you do that.
Pour the mixture onto the prepared crust, cover with cling film and allow to set, at least 5 hours but preferably overnight.
Now you can prepare the sauce.
For Passion Fruit Sauce
Place the sugar, water, and passion fruit pulp in a saucepan over low-medium heat and boil until the mixture volume is halved or until syrupy, about 20 minutes. You can speed things along by adding half tsp. of corn flour mixed in a bit of water.
Make sure the sauce is completely chilled before serving over your dessert.