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Creamy Passion Fruit Cheesecake
This wonderful cheesecake recipe is so simple to make and slow-cooking it guarantees it is going to come out perfectly, really moist, juicy and delicate. Passion fruit is nice-looking enough to make an attractive glaze, and tasty enough to top the cheesecake so that everyone wants a slice.
The cheesecake takes a few hours to cook and then you need to leave it in the crockpot to cool down a bit. Removing it too soon could lead to cracks in the top. After that, you should chill it fully and then glaze it. The glaze also needs to chill before you remove the spring-form tin. Follow this advice and your crockpot passion fruit cheesecake should come out just right. You might need to gently loosen the glaze from the tin edge using the tip of a knife, to get it out tidily.
The chopped pecans make the crust extra special and the passion fruit topping is really nice. The glaze contains gelatin so it does firm up enough to cling to the cheesecake, although it will be quite runny when you first make it. This cheesecake makes eight small portions or four big ones, and it is wonderful served with a cup of coffee.
Crockpot Cheesecake with a Passion Fruit Glaze
Ingredients -
For the Crust:
3 tablespoons melted butter
1 cup graham cracker crumbs
2 tablespoons brown sugar
¼ cup finely chopped pecans
For the Filling:
1 lb cream cheese, at room temperature
1 tablespoon all-purpose flour
2 eggs, at room temperature
1 teaspoon vanilla extract
¼ cup heavy cream
¾ cup white sugar
For the Glaze:
3½ tablespoons passion fruit puree
1 oz white sugar
2 gelatin leaves, soaked in cold water
3½ tablespoons water
1 passion fruit
Preparation:
Mix the crust ingredients together and press the mixture into a 7 inch spring-form pan.
Beat the sugar and cream cheese together, and then add the flour, eggs, vanilla extract, and cream.
Beat for 3 or 4 minutes at a medium speed.
Pour this filling into the crust.
Put a trivet inside a 5 or 6 quart crockpot and put the spring-form pan on top.
Cover the crockpot and cook the cheesecake for 2½ to 3 hours on high.
Turn off the heat and leave it in there for 2 hours, then let the cheesecake cool completely, still in the pan, on a wire rack.
Next make the glaze.
Heat the water in a pan and dissolve the sugar in there.
Simmer for a couple of minutes or until the syrup has cooked down to 2 tablespoons.
Stir in the passion fruit puree and bring the mixture to a simmer.
Drain the gelatin leaves and add them to the mixture. Stir to dissolve.
Let the glaze cool a bit.
Scoop out the passion fruit pulp with a teaspoon and stir this into the glaze mixture.
Pour the glaze over the cheesecake and chill it until it sets.
Remove the cheesecake from the spring-form tin.
(Serves 8)
Passion Fruit Cheesecake
Photo Description:
If you like cheesecake recipes, you are surely going to love this terrific passion fruit cheesecake recipe. It might take longer than a conventional oven-baked cheesecake because it is cooked in the slow cooker, but the results are amazing. Slow cooking is a very gentle cooking method, and the cheesecake will come out beautifully. As the picture shows, you can see how attractive the glaze is, and how tempting the cheesecake is. Serve it with a cappuccino like in the picture, or as a dessert after your lunch or evening meal. Adults and kids alike will love the taste of this passion fruit cheesecake recipe.
