Peruvian Maracuya Cheesecake with Almond Crust

Name: Peruvian Maracuya Cheesecake with Almond Crust
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: Almond flour; Unsalted butter, melted; Granulated sugar; Vanilla extract; Cream cheese, room temperature; Granulated sugar; Eggs; Maracuya (passion fruit) pulp, strained; Vanilla extract; Maracuya pulp; Sugar; Cornstarch; Water

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

Almond flour

1 ½ cups

Unsalted butter, melted

¼ cup

Granulated sugar

¼ cup

Vanilla extract

1 tsp

For the Cheesecake Filling

Cream cheese, room temperature

500g

Granulated sugar

1 cup

Eggs

3 large

Maracuya (passion fruit) pulp, strained

1 cup

Vanilla extract

1 tsp

For the Maracuya Topping

Maracuya pulp

½ cup

Sugar

2 tbsp

Cornstarch

1 tsp

Water

2 tbsp

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