Julien Vilder’s Kitchen

No-bake cheesecake with passion fruit curd and coconut biscuit crust.

Passionfruit No-Bake Cheesecake

This easy summer dessert is perfect for dinner parties or for tea time. The passion fruit can be submitted with any fruit puree. This dessert is ideal during summer since it requires no oven and it comes together quit easily and quickly. If you are a fan of passionfruit this is the recipe of you. the tartness of the passionfruit paired with the creamy cheesecake batter and the crunchy coconut biscuit crust is absolutely delicious.

⏰Prep Time: 7h 30 min (7h rest time) ⏲️Cooktime: 5-7 min 🍽️Servings: 8-10

Ingredients:

For the cheesecake bater:

• 500g of cream cheese (at room temperature)
• 1 cup heavy cream
• 1/2 cup passion fruit puree
• 2/3 cups sugar
• 2 tsp gelatine powder
• 1 tsp hot water

For the crust:

• 2 packs (210g) of Shirley coconut biscuits
• 3/8 cups of melted butter

For the passion fruit curd:

• 1 cup granulated sugar (200 g)
•  4 large egg yolks
•  1 large egg
• 2/3 cup passion fruit puree
• 1/2 cup salted butter
• 1/4 cup of fresh passion fruit pulp

Directions:

For the passion fruit curd:

• Heat a large pot with water and bring it to a simmer
• In a large bowl crack one egg and 4 egg yolks, add the sugar and whisk.
• Incorporate the passion fruit puree whisk in.
• Place the bowl over the simmering water to form a Bain Marie. Whisk continuously to avoid lumps and scrambling the eggs. Whisk until the mixture thickens and becomes pale. The means the eggs have cooked.
• At this point add the butter in small cubes and mix into the curd.
• Remove the curd from the Bain Marie and place into a bowl over ice to cool down as fast as possible.
• Once cooled fold in the fresh passionfruit pulp.
• Reserve.

For the crust:

• In a food processor, crush the biscuits to a fine crumb.
• Pour into a bowl and mix in the melted butter.
• Pour into a 8 inch springform cake pan and press down with a glass.

For the cheesecake batter:

• Mix the gelatine with 1 tsp of hot water and let it bloom.
• Heat the passion fruit puree and add the bloomed gelatine and let it dissolve then remove from. the heat and let it cool over ice.
• In a stand mixer, beat the cream cheese until there are no more lumps. then add the cooled passion fruit puree, and sugar and beat on high until well incorporated.
• Whip the heavy cream to stiff peaks and fold into the cheesecake batter.
• Pour over the crust the pattern and tap it on the counter to remove air bubbles and even out the surface. Then add dollops of passionfruit curd and swirl in with a chopstick.
• Cover with plastic wrap and let its sit in the fridge for 7 hours (overnight) or until set.
• Once set, serve with more curd and fresh passionfruit.
• It keeps in the fridge for 3 days or 3 months in the freezer.