Baked Raspberry and Passionfruit Cheesecake

Indulge in the exquisite flavors of a Baked Raspberry and Passionfruit Cheesecake, a dessert that combines the creamy richness of cheesecake with the vibrant,

fruity notes of raspberries and passionfruit. This delightful treat is perfect for special occasions, family gatherings, or simply when you crave a luxurious dessert.

Baked Raspberry and Passionfruit Cheesecake is a symphony of flavors and textures that will delight your taste buds and impress your guests. The creamy, velvety cheesecake filling contrasts beautifully with the tart, fruity raspberry sauce and the exotic, tangy passionfruit topping.

Each bite offers a perfect balance of sweetness and acidity, with a buttery graham crcker crust providing a delightful crunch.

The vibrant colors of the raspberry and passionfruit create a visually stunning dessert that is as pleasing to the eye as it is to the palate. This cheesecake is perfect for summer gatherings, festive celebrations, or any occasion where you want to indulge in a luxurious and refreshing dessert.

Enjoy a slice of this heavenly cheesecake with a cup of coffee or a glass of dessert wine, and savor the exquisite flavors of this gourmet treat.



 the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

 the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup passionfruit pulp (from about 4 passionfruits)
  • 1 cup fresh raspberries


 the Raspberry Sauce:

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

 the Passionfruit Glaze:

  • 1/4 cup passionfruit pulp (from about 4 passionfruits)
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch mixed with 2 tsp water


Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.

Make the Crust:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture evenly into the bottom of the prepared springform pan.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and vanilla extract, and beat until well combined.
Add eggs one at a time, beating well after each addition.
Mix in the sour cream and passionfruit pulp until smooth.
Assemble the Cheesecake:

Pour half of the cheesecake filling over the prepared crust.
Sprinkle half of the raspberries over the filling.
Pour the remaining cheesecake filling over the raspberries, then top with the remaining raspberries.
Bake the Cheesecake:

Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the Raspberry Sauce:

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices.
Stir in the cornstarch mixture and cook for another 2-3 minutes, or until the sauce thickens. Remove from heat and let cool.
Make the Passionfruit Glaze:

In another small saucepan, combine passionfruit pulp, water, and sugar. Cook over medium heat until the mixture comes to a boil.
Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the glaze thickens. Remove from heat and let cool.

Before serving, spread the raspberry sauce evenly over the chilled cheesecake.
Drizzle the passionfruit glaze over the raspberry sauce.

Slice and serve the cheesecake, enjoying the rich and creamy texture with the fresh, tangy flavors of raspberry and passionfruit.
This recipe makes one 9-inch Baked Raspberry and Passionfruit Cheesecake, serving about 10-12 people.

Delight in this luxurious cheesecake, perfect for special occasions or whenever you’re craving a decadent dessert! 

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