Passionfruit Curd Swirl Cheesecake
A silky, creamy New York-style cheesecake marbled with a vibrant, tangy passionfruit curd. This dessert offers the perfect balance of rich dairy and tropical acidity for a stunning finish to any meal.
Ingredients
Ingredients
- 200 g Graham cracker crumbs finely crushed
- 80 g Unsalted butter melted
- 500 g Full-fat cream cheese softened at room temperature
- 150 g Granulated sugar divided
- 200 g Sour cream room temperature
- 3 large Eggs room temperature
- 1 tsp Vanilla bean paste or extract
- 0.5 cup Passionfruit pulp strained or with seeds
- 1 tbsp Cornstarch for the curd thickening
- 1 tbsp Lemon juice freshly squeezed
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. You can use canned passionfruit pulp if fresh is unavailable.