"THE best cheesecake recipe with fruity passionfruit and vanilla to make a cheesecake even better. This is my favorite recipe of all time!"
Passionfruit Vanilla Cheesecake
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Prep time 20mins
Cook time 40mins
Serves or Makes: 8
Recipe Card
ingredients
Biscoff crumble base:
- 250 grams Biscoff cookies, fine
- 65 grams Butter, melted
Method
Step 1
Melt the butter and mix it in with the cookie crumble until even mixed and has a “wet” consistency. For the crumble finely crush the biscoff cookies. (You can also leave them a little more corse if desired) Spread the crumble into your prepared cake ring/molds and firmly press to the bottom of the mold. Set aside.
ingredients
Cheesecake filling:
- 1000 grams Cream cheese, philadelphia
- 330 grams Sugar
- 255 grams Eggs
- 55 grams Egg yolks
- 50 grams Whipping cream
- 170 grams Passionfruit puree
- 1 piece Vanilla pod, scraped
ingredients
Mascarpone cream:
- 250 grams Mascarpone
- 200 grams Whipping cream
- 30 grams Powdered sugar
- 1 piece Vanilla pod, scraped
Cheesecake filling:
Step 1
Melt the butter and mix it in with the cookie crumble until even mixed and has a “wet” consistency. For the crumble finely crush the biscoff cookies. (You can also leave them a little more corse if desired) Spread the crumble into your prepared cake ring/molds and firmly press to the bottom of the mold. Set aside. For the filling add the cream cheese, vanilla and the sugar into the bowl of your mixer and with the paddle attachment mix it until smooth. (Don’t whip! Just mix on the lowest speed) Slowly add the eggs one at a time and mix well between each addition. Scrape down the sides. Mix the egg yolk, cream and the passionfruit together and then slowly add it to the mixture. Mix on low/medium speed for 1-2 minutes and scrape down the aside to avoid any clumping. Once you have a smooth and even mixture, pour this into your cake tin/mold and bake it in your preheated oven for about 35-45 minutes (depending on size-for the mini molds reduce the time) The cheesecake is done when it has a google “giggle” or “wabble” in the middle of the cake but still has a slightly firm touch to it. The cheesecake with still continue to set once left to cool down. Cool down at room temperature until completely cooled and place in the fridge overnight before cutting/serving.
Mascarpone cream:
Step 1
In the bowl of your KitchenAid add the mascarpone, vanilla and powdered sugar and whisk it slightly until smooth and clump free. Add the whipping cream little by little and whip until you have a smooth yet firm cream that has a pipe-able consistency. Pipe „strips“ along the edges of your cheesecakes with a special nozzle.
Step 2
Decorate your individual cheesecakes with fresh berries.