Passionfruit Basque Cheesecake

This Passionfruit Basque Cheesecake is rich, creamy, and slightly caramelized on top, with a bright, tangy twist from passionfruit. The naturally burnt exterior contrasts perfectly with the soft, custardy center, while the passionfruit adds freshness and a tropical flavor.

It’s an easy, crustless cheesecake—no water bath needed—making it perfect for both beginners and experienced bakers.

Ingredients

- 250 g cream cheese (room temperature)

- 60 g sugar

- 2 eggs

- 120 ml heavy cream

- 15 g cornstarch

- 45 ml passionfruit juice

- Extra passionfruit pulp (for decoration)

Instructions

1. Preheat oven to 220°C (428°F).

2. Line a 6-inch (15 cm) baking tin with parchment paper, allowing it to overhang the sides.

3. In a bowl, mix cream cheese with sugar until smooth.

4. Add eggs one at a time, mixing well after each addition.

5. Pour in heavy cream and mix until combined.

6. Add cornstarch and passionfruit juice, then blend until smooth and lump-free.

7. Pour the batter into the prepared pan.

8. Spoon a little passionfruit pulp on top for decoration.

9. Bake at 220°C for about 25 minutes, until the top is deeply golden and slightly burnt.

The center should still be slightly jiggly.

10. Let the cheesecake cool completely at room temperature.

11. Refrigerate for at least a few hours (preferably overnight) before serving for the best texture.

Tips

- The center will set as it chills—don’t overbake.

- Passionfruit seeds are edible and add a nice crunch, but you can strain them if you prefer a smoother texture.