A cheesecake with a hint of exotic passion fruit on a nutty crust? Daria Ładocha has a foolproof recipe for it!
Ingredients
Decoration
- Pineapple – 150 g
- Maple syrup – 80 g
- Passion fruit – 2 pieces
Crust
- Brown sugar – 3 tablespoons
- Almond flour – 275 g
- Peanut butter – 125 g
Cheese Filling
- Vanilla extract – 2 teaspoons
- Eggs – 2 pieces
- Mascarpone cheese – 500 g
- Xylitol – 100 g
- Passion fruit – 2 pieces
Preparation
Step 1: Baking the Cheesecake Crust Line a springform pan with parchment paper. Melt the peanut butter and let it cool. Mix all the crust ingredients thoroughly and press the mixture into the prepared pan. Place in an oven preheated to 180°C and bake for about 10 minutes until golden brown. Allow to cool.
Step 2: Preparing the Cheese Filling Reduce the oven temperature to 160°C. Mix room temperature mascarpone cheese with xylitol until fluffy. Once the mixture is fluffy, add the eggs one at a time, continuously mixing. Finally, add vanilla extract and blended passion fruit pulp. Mix everything well. Spread the cheese filling over the cooled crust. To prevent any leakage, place the springform pan on an additional baking sheet. Bake the cheesecake for about 60 minutes on the lower rack of the oven. Allow to cool, then chill the cheesecake in the refrigerator for about 3 hours.
Step 3: Caramelizing the Pineapple Caramelize the pineapple by melting the maple syrup in a saucepan. Add the diced pineapple and caramelize until the pineapple changes its consistency. Transfer to a plate and allow to cool. In the same saucepan, heat the blended passion fruit pulp until it becomes jelly-like. Serve the cheesecake with passion fruit and caramelized pineapple on top.
