Classic Passion Fruit Cheesecake
Món truyền thống · Vietnamese
A rich and creamy baked cheesecake with a vibrant passion fruit swirl, set on a buttery graham cracker crust. This classic version highlights the tropical tang of passion fruit balanced with smooth cream cheese.
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Nguyên liệu
- Graham cracker crumbs200g
- Unsalted butter, melted100g
- Granulated sugar150g
- Cream cheese, softened600g
- Eggs3 large
- Sour cream120ml
- Vanilla extract1 tsp
- Passion fruit pulp150ml
- Lemon zest1 tsp
- Salt1/4 tsp
Các bước
- 1
Preheat oven to 160°C (325°F).
- 2
Mix graham cracker crumbs, melted butter, and 50g of sugar. Press into the bottom of a 23cm (9-inch) springform pan.
- 3
Bake the crust for 10 minutes. Let cool.
- 4
In a large bowl, beat cream cheese and remaining 100g sugar until smooth.
- 5
Beat in eggs one at a time, then stir in sour cream, vanilla extract, and salt.
- 6
Pour half of the cream cheese mixture over the crust. Drizzle half of the passion fruit pulp and swirl gently with a knife.
- 7
Pour the remaining cream cheese mixture over the top. Drizzle with remaining passion fruit pulp and swirl again.
- 8
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- 10
Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, preferably overnight.
- 11
Garnish with fresh passion fruit seeds and serve.
