Passionfruit has a tart and exotic flavor that livens up this cheesecake. Chocolate, especially dark chocolate, pairs well with passionfruit. The base of this cheesecake is a chocolate cookie crumb crust, and the cake is topped with a satiny dark chocolate ganache. This cheesecake is an impressive and delicious dessert, but not difficult to make.
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
- For the Cookie Crust:
- 2 cups oreo cookie crumbs (about 18 oreos)
- 1 cup pecans
- 1/4 cup brown sugar
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- For the Filling:
- 3 8-ounce packages cream cheese, softened
- 3/4 cups sugar
- 1/2 cup sour cream
- 3/4 cup passionfruit pulp (frozen, or extracted from 2-3 very ripe passion fruits)
- 2 tablespoons lime juice
- 1 teaspoon vanilla
- 4 eggs
- 1 1/2 tablespoons corn starch
- Pinch of salt
- For the Ganache:
- 10 ounces good quality dark chocolate
- 1 1/3 cups heavy cream
- 1/2 teaspoon vanilla
- Preheat the oven to 325 degrees.
- In a food processor, combine the cookie cruumbs, pecans, brown sugar, and salt and process until the mixture is all fine crumbs.
- Add the melted butter and vanilla and pulse until well mixed.
- Pour crumb mixture into the bottom of a 9-inch diameter springform pan. Press into a smooth layer.
- Bake crust for 10-12 minutes, until just firm. Remove from oven and let cool.
- Whisk together the cream cheese, sugar, sour cream, passionfruit juice, and lime juice.
- Whisk in the eggs and vanilla until well mixed. Stir in the cornstarch and salt.
- Butter the sides of the springform pan. Pour filling mixture into the pan, on top of the prebaked crust. Wrap the bottom and sides of the springform pan with a couple of large pieces of aluminum foil, making sure the foil comes well up the sides of the pan, almost to the top. The foil will prevent the water bath from leaking into the cheesecake. Place the pan inside of a roasting pan with sides that are at least 2 inches high. Place in the oven. Carefully fill the roasting pan with hot water until the water comes halfway up the sides of the springform pan.
- Bake cheesecake for about 1 hour and 15 minutes, or until it has an internal temperature of 150 degrees and is not completely firm (cake will still "jiggle" when the pan is moved). Turn the oven off and let the cheesecake cool in the oven for about 15-20 minutes. Remove cheese cake and let cool in the water bath outside of the oven for another 20 minutes. Remove cheesecake from water bath and let cool on a rack for about 2 hours. Place cheesecake in refrigerator and chill 4-6 hours or overnight before serving.
- While the cheesecake is cooling, make the chocolate ganache: Finely chop the chocolate, and place in a heat proof bowl.
- Bring the cream just to a boil, and pour it over the chopped chocolate. Let sit for 2 minutes, then stir gently with a spatula. Continue to stir gently ever few minutes until chocolate is melted and mixture is smooth. Do not overstir.
- Let ganache cool until it thickens slightly. Remove outer ring of springform pan, and spread ganache over the top of the cheesecake, letting it drip down the sides decoratively.
- Chill cheesecake until ready to serve.