Passion Fruit Glazed New York-style Cheesecake

14 years ago I went to culinary school. I cannot believe it has been that long. I also easily can believe that it’s been that long. Time is like that, I guess.

One of my final projects in school was to create the desserts for a huge campus opening. Alone. Which was fine by me, I tend to be a bit uh…opinionated in the kitchen and I also like a challenge. I needed to make about 1000 desserts and I was thrilled with the task of coming up with an assortment of individually plated stunners.

One of the desserts that I most easily recall making was a New York cheesecake topped with a passionfruit glaze.

Passionfruit wasn’t something I had worked with or tried much, at that point in my life and I remember thinking that the combo was so exotic. I absolutely loved it!

As I’ve struggled through this winter, drudging through day after day or grey skies and barren, frozen earth, I felt that a tropical inspired pick me up was in order. I came across a few pictures of that banquet I had provided all those desserts for so many years ago and that cheesecake jumped out at me.

I remembered how happy it had made me and what a gorgeous combination of flavors it was. I made one and forgot the sugar! That was a fun surprise.

I happily made another and the end result really threw me back to my early 20’s when I was so very naïve and green. In this version I use Biscoff cookies instead of graham crackers because, well, I’m an adult and I can switch out cookie varieties if I want to. Cheesecake crust is kind of my favorite, and the combo of sweet/salty crust, creamy but firm cheesecake, and bright, fruity, tangy passionfruit is what my dream were made of 14 years ago. The dream that keeps on giving 😉

More Cheesecake?

Here’s a Rhubarb version that is PERFECT for this time of year.

These mini Cherry Cheesecakes are a birthday favorite.

If you like your passionfruit and cheesecake frozen, this ice cream is just the thing.

Passion Fruit Glazed New York-style Cheesecake

Author: Kayley

Recipe type: dessert

Serves: one 9 inch cheesecake

Ingredients

FOR THE CRUST:
1 (8.8 ounce) package Biscoff cookies
6 tablespoons Salted Butter, melted
FOR THE FILLING:
3 (8 ounce) packages Cream Cheese, room temperature
1 cup full-fat Sour Cream
1 cup Sugar
2 teaspoons Vanilla
3 Large Eggs + 2 Egg Yolks
3 tablespoons All-purpose Flour
½ cup Heavy Cream
FOR THE GLAZE:
2 Passionfruit
1 teaspoon Lemon Juice
2 tablespoons Honey
1 teaspoon Cornstarch
1 tablespoon Water

Instructions

FOR THE CRUST:
Preheat the oven to 325 degrees. Lightly grease a 9 inch round springform pan.
Place the cookies in a food processor and process until broken down into fine crumbs. Add the melted butter to the processor and pulse until well combined with the crumbs.
Spoon the mixture into the springform pan and press down to form an even, firm crust. Set aside.
FOR THE FILLING:
Wipe down the food processor and re-assemble. Add the cream cheese and sour cream to the food process and process until smooth. Scrape down the sides, then add in the sugar and vanilla. Process until combined. Scrape down the sides again, then add in the eggs and egg yolks and process until smooth. Add in the flour and process just until combined. Stir in the cream..
Pour the batter over the crust and smooth the top.
Place the pan on a square of heavy duty tin foil and press it up the sides so that the bottom and sides of the pan are completely covered.
Place the cheesecake in a large, deep pan (a 4 inch deep 12 inch round baking pan works well for this, as does a roasting pan).
Fill the larger pan with hot water until the water reaches halfway up the sides of the cheesecake pan.
Carefully place in the preheated oven and bake for 1 hour 10 minutes (add or subtract 5 minutes, depending on how hot your oven runs). Without opening the oven, turn the oven off and let the cheesecake sit for 45 minutes. After 45 minutes, remove cheesecake, cover the top, and refrigerate for 6 hours or overnight.
FOR THE GLAZE:
Cut the passionfruits in half and scoop out the flesh into a small saucepan. Add the lemon juice, honey, cornstarch, and water, and whisk together until the cornstarch dissolves.
Bring the mixture just to a boil over medium/high heat, then remove from heat immediately.
Let cool.
Pour the passionfruit glaze over the top of the chilled cheesecake. Cut into slices and serve.