Passion Fruit Glazed New York-style Cheesecake
Author: 
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
  1. FOR THE CRUST:
  2. Preheat the oven to 325 degrees. Lightly grease a 9 inch round springform pan.
  3. 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.
  4. Spoon the mixture into the springform pan and press down to form an even, firm crust. Set aside.
  5. FOR THE FILLING:
  6. 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..
  7. Pour the batter over the crust and smooth the top.
  8. 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.
  9. 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).
  10. Fill the larger pan with hot water until the water reaches halfway up the sides of the cheesecake pan.
  11. 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.
  12. FOR THE GLAZE:
  13. 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.
  14. Bring the mixture just to a boil over medium/high heat, then remove from heat immediately.
  15. Let cool.
  16. Pour the passionfruit glaze over the top of the chilled cheesecake. Cut into slices and serve.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/04/28/passion-fruit-glazed-new-york-style-cheesecake/