Vietnamese-Style Passion Fruit Cheesecake Bars
80% chuẩn vị · Vietnamese-Inspired
A delightful twist on passion fruit cheesecake, presented as convenient bars. This version incorporates a hint of coconut milk in the filling for a subtle tropical depth, complementing the tart passion fruit.
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Nguyên liệu
- All-purpose flour200g
- Powdered sugar75g
- Unsalted butter, cold and cubed125g
- Cream cheese, softened500g
- Granulated sugar120g
- Eggs2 large
- Coconut milk (full fat)60ml
- Passion fruit puree100ml
- Vanilla extract1 tsp
- Salt1/4 tsp
Các bước
- 1
Preheat oven to 175°C (350°F). Line a 20x30cm (8x12-inch) baking pan with parchment paper.
- 2
For the crust: Combine flour, powdered sugar, and cold butter in a food processor. Pulse until coarse crumbs form. Press evenly into the bottom of the prepared pan.
- 3
Bake the crust for 15 minutes. Let cool slightly.
- 4
For the filling: Beat cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in coconut milk, passion fruit puree, vanilla extract, and salt.
- 5
Pour the filling over the crust. Swirl in any remaining passion fruit puree.
- 6
Bake for 30-35 minutes, or until the center is just set.
- 7
Let cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours.
- 8
Cut into bars and garnish with toasted coconut flakes if desired.
