No-bake Maracuya (Passion fruit) Cheesecake

Category, DifficultyBeginner

Cheesecake is a popular dessert that can consist of only one layer or multiple layers. The essential part is the cheese mixture that usually has cheese, sugar, and eggs. Then depending on the recipe, it can have a layer beneath or above this mixture.

On the bottom of the cheesecake, there is a crust or mixture made of cookies, pastry, or graham crackers. Usually, it is unbaked. But it can be a sponge cake that is baked. Again, that depends on the taste. As the top layer, you can use something to design the cake to look more appealing. You can use fruit, nuts, crushed or whole cookies, syrups, whipped cream, or any other decoration you can think of. You can really express your artistic side when decorating cheesecake. When it comes to the filling (the cheese mixture) you can add different flavors like vanilla or lemon, but also chocolate, pumpkin, etc.

Cheesecake History

Even though many people believe that origin of the cheesecake is in New York, let's say it goes way, way back. Actually, all the way back to ancient Greece. There are some clues that cheesecake was even served to athletes at the first Olympics in 776 BC. But, there is physical evidence in the form of the cheese molds that date way back, to 2000 years BC. The ancient Greeks loved the cheesecake because it provided a lot of energy and it was simple to make. It consisted of only a couple of ingredients - cheese, flour, honey, and wheat. The first time the cheesecake recipe was written down was in 230 AD, by the writer called Athenaeus.

As you can see, there were no eggs in that list above. Romans that conquered Greece changed the recipe and added eggs. They cooked all the ingredients and served the cake warm. Sometimes they would put this filling into pastry. But, the cheesecake was served only on special occasions. And since Romans conquered many countries, they brought the recipe with themselves. So, in different parts of their empire, people started experimenting with the recipe, bringing their own flavor. The first cookbook that contained the cheesecake recipe was in 1545.

United States favorite cheesecakes

The cream cheese was something that Americans "brought to the table". In the late 19th century, cream cheese was discovered in the United States and the cream cheese brand Philadelphia was distributed to the stores.

1. New York Cheesecake

The classic NY cheesecake has no additions (fruit, chocolate, etc) on the top or on the side. It is just a cake. What is specific about the New York cheesecake is the extra yolks that are added to the cake mix. Allegedly, the inventor of this recipe is Arnold Reuben who was playing around with the recipe and came up with the New York-style cheesecake.

2. Chicago Cheesecake

When it comes to the Chicago version of the cake, they add the sour cream in order to make it more creamy. Also, the Chicago-style also means that the cheesecake is firm on the outside and creamy and soft on the inside.

National Cheesecake Day

The National Cheesecake Day is on July 30th. But, cheesecake is so popular that has multiple national days, depending on the flavor. Here they are:

  • National White Chocolate Cheesecake Day - March 6th
  • National Blueberry Cheesecake Day - May 26th
  • National Cherry Cheesecake Day - April 23rd
  • National Pumpkin Cheesecake Day - October 21st

Types of cheese that are best for a cheesecake

In the US, cream cheese is a must when it comes to cheesecake. But here is the list of the best cheeses to use for a cheesecake. Sour cream is sometimes added to make the cheesecake creamier.

1. Cream Cheese

In 1873, William A. Lawrence a dairyman from Chester, NY tried to make Neufchâtel cheese but accidentally added the extra cream. That extra step made the cheese heavier and richer. And this is the cream cheese we know (and love) today.

2. Ricotta Cheese

This cheese is best-known as a part of lasagna. But, it can be used for the cheesecake, too. Italian cheesecake is usually made with ricotta cheese, and sometimes with mascarpone cheese.

3. Neufchâtel Cheese

The French cheese that some people consider the low-fat version of the regular cream cheese. This cheese is soft, creamy, and a little bit crumbly (because of that, the French sometimes add gelatin to bind the pieces together).

4. Quark Cheese

This cheese is made by fermenting milk and it has origins in Germany (Bavaria). It resembles the cottage cheese because it often has curds. It is mostly used for making cheesecakes in Europe.

Passion Fruit (Maracuya)

Since we are going to make a passion fruit or maracuya cheesecake, let's check out some basic facts about that fruit. Passion fruit (Passiflora edulis) is a type of fruit that originates from South America (Brazil, Argentina, and Paraguay). But, today, they are grown all over the world.

The fruit itself is round in shape and usually dark purple in color, but it can be yellow or golden. It also has a lot of seeds inside of it. The taste is sweet-sour. When it comes to calories, it contains about 97 calories in 100g. It can also be called maracuya or maracuja. Spanish missionaries named it in 1700 as the flower of the five wounds or "Flor de las Cinco Lagas". They were trying to teach the natives about Christianity and the flower reminded them of Christ's crucifixion. Today, Florida and California grow this unusual fruit.

Health benefits

  • It is good for diabetics - It is great for maintaining good insulin levels
  • Younger skin - has a lot of antioxidants like riboflavin, carotene, vitamin C, and vitamin A
  • Good for immunity - has a lot of vitamin C, iron, alpha-carotene, and beta-cryptoxanthin. The good thing that you can use it in various shapes - juice, squash, or even jelly
  • Helps digestion - because it contains fiber
  • Heart health - vitamin B6 and vitamin B3 help to harden arterial walls and keep your heart healthy
  • Prevents osteoporosis - contains a lot of minerals like potassium, calcium, magnesium, and phosphorus which keep bones healthy
  • It can help with insomnia and anxiety

cheesecake
Yields1 Serving
Maracuya cheesecake ingredients
Filling
 5 oz Philadelphia Cream Cheese
 1 Can of Milk - evaporated
 ½ cup Sugar (or substitute)
 2 tbsp Gelatin - unflavored, dehydrated
 ½ tsp Vanilla Essence
  cup Lemon Juice
 ½ cup Water
Crust
 Graham Cracker Crust - 9 inches pie, ready to use
Maracuya Topping
 1 cup Maracuya Puree - fresh, previously strained, and seedless (you can leave maximum 30% of the seeds)
 2 tbsp Honey
 Lemon Zest
How to prepare maracuya cheesecake?
1

Cheesecake goes a long way in my life, probably because it is my brother's favorite dessert. During my culinary training years, I would make many, many different types of cheesecake for him.

When it comes to the cheesecake, you can choose a thick and rich consistency, creamy and robust using the old classic NY cheesecake recipe. Or you can also play with lighter textures, airier, and easier on the palate, using jello to reach a firmed filling. This last option can also be vegan and have way more flexible variations.

In conclusion, cheesecake is a classic dessert that can have various tastes to please any targeted crowd. For that reason, I am presenting you a bit odd (for some people) flavor of the cheesecake topping. Passion fruit (maracuya) is not that common ingredient on people's tables and that is why its exotic flavor alongside the cheese, brings an exquisite taste in our mouths.

piece of cheesecake

Make a maracuya cheesecake filling
2

1. Sprinkle the gelatin over 4 tbsp of water to soften. Set aside
2. Take a large bowl and put the Philadelphia cream cheese, evaporated milk, sugar, and lemon juice
3. Then, whisk it until it is all well mixed
4. Heat the gelatin and water in a small saucepan over low heat. Stir constantly until melts
5. Remove from the heat before the mixture boils
6. Mix slowly into the cheese mix

mixing a filling

Make the crust and pour the filling
3

1. Take a large strainer and make the crust
2. Then, pour the filling into the crust
3. Put it into the fridge and let it cool

dough

Make the passion fruit topping
4

1. Take a bowl and mix the maracuya puree with the honey and lemon zest
2. Mix all of the ingredients very well
3. Pour over the cheesecake (crust with filling)
4. Let it all cool down at least six hours before serving
5. Cut into triangles or cubes and enjoy the rich flavor of the delicious maracuya cheesecake

Pair with J. Vidal-Fleury Muscat de Beaumes de Venise Reserve (2013)

passion fruit

 

Ingredients

Maracuya cheesecake ingredients
Filling
 5 oz Philadelphia Cream Cheese
 1 Can of Milk - evaporated
 ½ cup Sugar (or substitute)
 2 tbsp Gelatin - unflavored, dehydrated
 ½ tsp Vanilla Essence
  cup Lemon Juice
 ½ cup Water
Crust
 Graham Cracker Crust - 9 inches pie, ready to use
Maracuya Topping
 1 cup Maracuya Puree - fresh, previously strained, and seedless (you can leave maximum 30% of the seeds)
 2 tbsp Honey
 Lemon Zest

Directions

How to prepare maracuya cheesecake?
1

Cheesecake goes a long way in my life, probably because it is my brother's favorite dessert. During my culinary training years, I would make many, many different types of cheesecake for him.

When it comes to the cheesecake, you can choose a thick and rich consistency, creamy and robust using the old classic NY cheesecake recipe. Or you can also play with lighter textures, airier, and easier on the palate, using jello to reach a firmed filling. This last option can also be vegan and have way more flexible variations.

In conclusion, cheesecake is a classic dessert that can have various tastes to please any targeted crowd. For that reason, I am presenting you a bit odd (for some people) flavor of the cheesecake topping. Passion fruit (maracuya) is not that common ingredient on people's tables and that is why its exotic flavor alongside the cheese, brings an exquisite taste in our mouths.

piece of cheesecake

Make a maracuya cheesecake filling
2

1. Sprinkle the gelatin over 4 tbsp of water to soften. Set aside
2. Take a large bowl and put the Philadelphia cream cheese, evaporated milk, sugar, and lemon juice
3. Then, whisk it until it is all well mixed
4. Heat the gelatin and water in a small saucepan over low heat. Stir constantly until melts
5. Remove from the heat before the mixture boils
6. Mix slowly into the cheese mix

mixing a filling

Make the crust and pour the filling
3

1. Take a large strainer and make the crust
2. Then, pour the filling into the crust
3. Put it into the fridge and let it cool

dough

Make the passion fruit topping
4

1. Take a bowl and mix the maracuya puree with the honey and lemon zest
2. Mix all of the ingredients very well
3. Pour over the cheesecake (crust with filling)
4. Let it all cool down at least six hours before serving
5. Cut into triangles or cubes and enjoy the rich flavor of the delicious maracuya cheesecake

Pair with J. Vidal-Fleury Muscat de Beaumes de Venise Reserve (2013)

passion fruit

No-bake Maracuya (Passion fruit) Cheesecake
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