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🍰 Swirled Passion Fruit Cheesecake 🍰

🍽️ This beach-inspired cheesecake brings together a creamy, rich filling and tropical passion fruit swirls atop a crisp graham cracker crust. The tangy-sweet passion fruit perfectly complements the cheesecake's smooth texture, creating a truly irresistible summer dessert. After just one bite, you’ll want to make this decadent treat again and again!

Ingredients:
Graham Cracker Crust
🟤 1 ½ cups crushed graham crackers
🍬 ¼ cup white sugar
🧈 6 tablespoons melted butter
🥚 1 beaten egg white (optional)

Passion Fruit Cheesecake
🧀 3 (8-ounce) blocks of full-fat cream cheese, softened
🍬 1 cup white sugar
🥣 1 cup sour cream, room temperature
🍦 2 teaspoons vanilla extract
🧂 ¼ teaspoon salt
🥚 3 large eggs, room temperature
🍊 ¾ cup passion fruit curd (store-bought or homemade)

Instructions:
Graham Cracker Crust
1️⃣ Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2️⃣ Mix crushed graham crackers, sugar, and melted butter in a bowl until evenly moist. Press the crumbs into the prepared pan using the bottom of a glass or measuring cup.
3️⃣ Bake for 10 minutes. Optional: Brush the crust with beaten egg white and bake for an additional 3-5 minutes to help it stay crisp.

Passion Fruit Cheesecake
4️⃣ Preheat oven to 350°F. Wrap the outside of the springform pan with an oven bag and secure. Then, wrap tightly in two layers of heavy-duty aluminum foil.
5️⃣ In a large mixing bowl, beat softened cream cheese and sugar on medium speed until creamy and fluffy (2-3 minutes). Scrape down the sides as needed.
6️⃣ Add sour cream, vanilla extract, and salt. Mix until just combined.
7️⃣ Beat in the eggs one at a time, mixing after each addition until just incorporated.
8️⃣ Pour the cream cheese filling into the prepared crust. Dollop passion fruit curd over the surface and swirl it into the filling with a butter knife.
9️⃣ Place the wrapped springform pan in a large roasting pan. Fill the pan with boiling water, reaching halfway up the side of the springform pan.
🔟 Bake at 250°F for 1 hour and 30 minutes. Turn off the oven and let the cheesecake sit for 3 hours without opening the door.
1️⃣1️⃣ After 3 hours, remove the cheesecake, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.

Notes:
Keep the cheesecake in the fridge, covered for 3-5 days.
Use room temperature ingredients for the filling to ensure a smooth, creamy texture.
Chilling the cheesecake overnight enhances its flavor and texture.

09/20/2024

08/08/2024