Anyone who knows me at least a little bit, knows that I have a passion for that lovely, tropical fruit, lilikoi~ a.k.a. passion fruit. Last Christmas, I made my first lilikoi cheesecake, and it was heavenly. I have a large ziplock bag full of lilikoi juice, and I was fortunate to find fresh lilikoi at the market yesterday. That’s really what inspired me, so I thought this would be a great opportunity to make it again and share it for you all.
I usually make my own graham cracker crust, but my reality this year is that I’ve been very short on time, as of late, so I’m cheating. I found a ready-made organic, graham cracker crumb crust, and that’s what I’m using, at least this time. Feel free to do the same, if you must. One of the nice things about the ready-made one is that you get a cover with it, too. It keeps things nice and neat while you’re keeping it in the refrigerator. You can also pour the batter into an oiled spring-form pan, if you’ve got one and don’t want to bother with a crust. I’m just partial to graham cracker crust, because It’s how I grew up eating cheesecake. I wouldn’t change that, either.
For the Cheesecake:
One ready-made graham cracker crust (or you can crush graham crackers with butter and sugar and make your own)
1 pound cream cheese, at room temperature (I like using Neufchatel, to save a few calories)
½ cup fresh, passion fruit juice (or, use frozen, if that’s what’s available)
1 cup sugar
2 tablespoons Greek yogurt
1 tablespoon cornstarch
2 large eggs, room temperature
3 large yolks, room temperature
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
For the Glaze:
1 cup passion fruit juice
1 teaspoon fresh lime juice
1½ teaspoons powdered unflavored gelatin
2 tablespoons sugar
Pulp and seeds from a fresh passion fruit (or you can use ½ cup frozen nectar, if that’s what you can find available)
Pre-heat oven to 325º.
Combine the cream cheese and passion fruit juice either by beating together with a spoon, food processor or blender, until smooth. Then add the sugar, yogurt, and cornstarch, mixing to combine. Then add the eggs, lime zest and juice and mix to combine. Pour batter into the prepared pan, or purchased crust. You might have leftover batter, if you used the purchased crust. If so, you can pour into oven-proof custard cups or even cupcake papers, for little cheesecake bites.
Bake the cheesecake until the outer edges of the cake is set but the center is still a little bit jiggly, about 45 minutes. Turn the oven off and open the door for a few minutes to let out some of the heat. Close the door and continue to cook the cheesecake in the residual heat in the oven for about 20 minutes.
This should help to minimizes the risk of the dreaded crack in your cake.
Remove from the oven and cover and refrigerate for 1 hour.
Meanwhile, make the glaze:
Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface.
Don’t stir, but rather just let it sit until the gelatin “blooms,” about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves.
Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until it just begins to set, about 20 minutes.
Scoop in the fresh passion fruit pulp and seeds and whisk again. I really like the seeds… they give it a really nice crunch!
Pour the glaze over the top of the cooled cheesecake. Garnish with lime zest. Refrigerate for at least 8 hours or overnight.
Serve for dessert and get ready for the compliments!