Peruvian Maracuya Cheesecake with Almond Crust
Indulge in this creamy and tropical Peruvian maracuya (passion fruit) cheesecake with a crunchy almond crust, perfect for a Latin American dessert treat.
Preparation
Get these tasks done before you start cooking.
Preparing the Almond Crust
- 1
Preheat the oven
Preheat the oven to 350°F (175°C).
- 2
Combine ingredients
In a mixing bowl, combine almond flour, melted butter, sugar, and vanilla extract until a dough forms.
- 3
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
- 1
Beat cream cheese and sugar
In a large bowl, beat cream cheese and sugar until smooth.
- 2
Add eggs
One by one, add the eggs, mixing well after each addition.
- 3
Stir in pulp and vanilla
Stir in the maracuya pulp and vanilla extract until fully incorporated.
Tip: Avoid over-mixing the cheesecake filling to prevent cracks. Use room temperature ingredients for the best texture.
How to Make Peruvian Maracuya Cheesecake with Almond Crust
Total time: 4 h 40 min · Yields 8 servings
- 1
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.
- 2
Preparing the Topping
In a small saucepan, combine maracuya pulp, sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly.
- 3
Chilling & Setting
Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours before adding the topping.
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