Peruvian Maracuya Cheesecake with Almond Crust
A tropical twist on classic cheesecake
Indulge in this creamy and tropical Peruvian maracuya (passion fruit) cheesecake with a crunchy almond crust, perfect for a Latin American dessert treat.
- 3 h 30 min
- 8
- Intermediate
Ingredients
For the Almond Crust
For the Cheesecake Filling
For the Maracuya Topping
Preparation
Preparing the Almond Crust
Preheat the oven
Preheat the oven to 350°F (175°C).
Combine ingredients
In a mixing bowl, combine almond flour, melted butter, sugar, and vanilla extract until a dough forms.
Bake crust
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Preparing the Cheesecake Filling
Beat cream cheese and sugar
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs
One by one, add the eggs, mixing well after each addition.
Stir in pulp and vanilla
Stir in the maracuya pulp and vanilla extract until fully incorporated.
Avoid over-mixing the cheesecake filling to prevent cracks. Use room temperature ingredients for the best texture.
Cooking Process
Baking the Cheesecake
Pour the filling over the cooled crust, bake at 325°F (163°C) for about 50 minutes or until the edges are set and the center is slightly jiggly.
Preparing the Topping
In a small saucepan, combine maracuya pulp, sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly.
Chilling & Setting
Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours before adding the topping.
Plating & Serving
Peruvian Maracuya Cheesecake with Almond Crust
Peruvian Maracuya Cheesecake with Almond Crust
Plating & Serving
Slice the chilled cheesecake and drizzle the maracuya topping evenly, allowing it to cascade down the sides for a visually appealing finish.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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