Share Your Passion Fruit Cheesecake

Cheesecake is always a decadent and delicious favorite, but this recipe has an extra dose of passion making this one fruity and delicious. Served with a vibrant red berry sauce, this cheesecake has a great balance of tart, sweet and creaminess that you're certain to fall head over heels for. It is advised that you make this cake in advance since it needs plenty or time to cool and set. Pair it up with some Pinot Noir or Sancerre.

The Crust:

• 1 sleeve of Grahm Crackers
• 3 tbsp Melted Butter
• 1 tbsp Sugar

1. Preheat your oven to 350°F.
2. Crush the sleeve of Grahm Crackers (approximately 9 crackers), mixing in sugar and melted butter
3. Press the grahm crumble into a 8" spring form pan
4. Bake the crust for 7–10 minutes, until golden and fragrant

Filling Ingredients:

• Oil for the pan
• 1/2 cup Frozen Mango
• 1/2 cup Passion Fruit Juice or Defrosted Passion Fruit Sorbet
• 1 pound Cream Cheese
• 1 cup Sugar
• 2 tbsp Greek Yogurt or Sour Cream
• 1 tbsp Cornstarch
• 2 large Eggs
• 3 Egg Yolks
• 1 tsp Lime Zest, finely grated
• 1 tsp Fresh Lime Juice

Filling Instructions:

1. Place the oven rack on the middle level and preheat to 325°F.
2. Lightly coat the sides of the spring form pan with canola oil.
3. In a food processor, puree the defrosted mango and the passion fruit liquid. Then, add the room temperature cream cheese and continue to mix till smooth.
4. Add the sugar, yogurt or cream cheese, and corn starch, pulsing the processor to mix thoroughly.
5. Add the eggs, lime zest and lime juice. Pulse a few more times but be cautious to not over mix.
6. Pour the filling into the pan with the crust.
7. Bake the cheesecake for about 55 minutes to an hour, until the outside is is set but the center is still soft. Turn the oven off and open the door to let out some heat.
8. Close the door and let the cheesecake continue to cook for 20 minutes with the residual heat. This step helps to avoid the common crack that can occur.
9. Run a knife around the side of the pan to release the edges. Let the cake cool for an hour before putting in the refrigerator, covered, for an hour.

The Topping:

• 1 cup Passion Fruit Juice or Defrosted Passion Fruit Sorbet
• 1 1/2 tsp Powdered Unflavored Gelatin
• 2 tbsp Sugar
• 1 tsp Fresh Lime Juice

1. In a bowl, put 1/2 cup of passion fruit liquid, the lime juice then sprinkle the gelatin over the top. Do not stir.
2. Leave bowl to the side while gelatin becomes active.
3. Boil the remaining 1/2 cup of passion fruit liquid. Dissolve 2 tbsp of sugar into the boiling liquid.
4. Whisk in the hot liquid into the gelatin mixture.
5. Refrigerate for about 20 minutes, till the liquid is just starting to set.
6. Pour over the cooled cheesecake and refrigerate for 8 hours.

The Sauce:

• 8oz Frozen Mixed Berries
• 2 tbsp Sugar

1. Defrost the berries and mix in a food processor with 2 tbsp of sugar until desired consistency is reached.

This recipe has been contributed by Alexis Coulourides Kogan, our family's baking enthusiast. This recipe has been adapted from 2007 Television Food Network Passion Fruit Cheesecake recipe.