Passion fruit and coconut cheesecake

I absolutely adore baked cheesecakes and this beautiful passion fruit and coconut cheesecake is no exception. If you like exotic flavors you need to try this dreamy combination of passion fruit and coconut. It is so refreshing, zesty and unique.

My recipe for this tropical dessert includes homemade passion fruit curd and fresh passion fruit pulp for a maximum flavor as well as a generous amount of coconut. Crunchy mini meringues add some texture and color. It is match made in heaven. This baked cheesecake is not only delicious but also very pretty. It is a real showstopper!

How to make passion fruit and coconut cheesecake

If you want to make this fantastic passion fruit dessert make sure you have all the ingredients.

PASSION FRUIT CURD – I have used homemade passion fruit curd in this recipe. If you can I would encourage you to make it as well, it really adds lots of flavor. So if you make curd, you need to make it first so it has time to cool down.

MINI MERINGUES: I had some leftover mini meringues from a cake I made for my friend and thought that they will look very pretty on top of my passion fruit and coconut cheesecake. If you want to use homemade mini meringues, make sure you make them at least a day before.

The steps of making this delicious passion fruit and coconut cheesecake are pretty straightforward:

1. Melt butter and mix it with coconut and cookies until you get a consistency of a wet sand. Transfer it to a round baking tin. Press evenly.
2. In a big bowl mix all the cheese, coconut milk.
3. Then add eggs and egg yolks and starch. Mix.
4. Next gently fold in passion fruit curd and coconut.
5. Transfer the cheesecake filling on the cookie base and smooth the top.
6. Place the tin to the preheated oven and bake for about 1 hour and 40 minutes.
7. After this time gently shake the tin and do a wobble test. Cheesecake should be slightly wobbly in the middle.
8. When cheesecake is ready leave it in the oven for about 3 hours to cool and then take it out and leave at room temperature to cool down completely.
9. Then put cheesecake in the fridge for at least 8 hours to set.
10. Decorate accordingly.

TIPS AND TRICKS:

• If you want a creamy cheesecake bake it at low temperature for a longer time. If you bake cheesecake at high temperature it will dry out and have a crumbly consistency on the edges.
• Size of the baking tin is important. For this recipe I have used a 23cm (9inch) baking tin with removable bottom. If you do not have it, use parchment paper (baking paper) just make sure that the paper sticks out on top so you can pull the cheesecake by pulling the paper.
• Plan ahead and bake cheesecake at least 1 day before the serving date.
• If you are not too keen on passion fruit you can use an other curd, for example lemon or orange.
• Make sure that all the ingredients are at room temperature.

What does passion fruit cheesecake taste like?

THE TEXTURE: It is creamy and smooth with a delicate crunch coming from coconut cookie base and mini meringues on top.

THE FLAVOR: I would describe it as refreshing, tangy ( I would even say sharp to some extent) and not overly sweet. You can definitely taste exotic flavor of passion fruit paired with lovely coconut.

How to store and serve this delicious passion fruit and coconut dessert

SERVING CHEESECAKE: This dessert tastes the best when is served at room temperature. Feel free to add a scoop of ice cream or a dollop of whipped cream on top.

STORING CHEESECAKE: Store cheesecake in the fridge for up to 5 days.

You can freeze whole cheesecake or individual slices (before adding the toppings). Remember to wrap it in a cling film or aluminum foil and then place it in a freezer-friendly container. Cheesecake will be good in the freezer for up to 6 months. In order to defrost cheesecake, leave it at room temperature for an hour or leave it in the fridge overnight.

If you are looking for more easy recipes for passion fruit dessert, I can recommend you the following:

Passion fruit curd

You can find all my recipes with passion fruit here on on my blog.

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Enjoy!

Passion fruit and coconut cheesecake

Tangy and not overly sweet passion fruit and toasted coconut baked cheesecake. This wonderful cheesecake is smooth, creamy and great for any occasion.

Author: Anna K Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian Wow

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Prep Time 40 mins Cook Time 1 hr Rest Time 8 hrs Total Time 9 hrs 40 mins Difficulty: Intermediate Cooking Temp: 130  C Servings: 10 Best Season: Suitable throughout the year, Summer, Spring

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

Cheesecake filling

• 500 g mascarpone cheese
• 200 g cream cheese
• 1 tin coconut milk (full fat)
• 2 eggs (large)
• 2 egg yolks (from large eggs)
• 150 g unsweetened desiccated coconut (toasted)
• 350 g passion fruit curd (from this recipe https://kitchenbyannak.com/recipe/passion-fruit-curd/ or shop-bought)
• 50 g confectioners' sugar (powdered)
• 40 g potato starch (or corn starch)
• 5 passion fruit (fresh, for decoration, optional)
• mini meringues (for decoration, optional, from this recipe https://kitchenbyannak.com/recipe/meringue-cookies/ or shop-bought)
• 2 tbsp unsweetened desiccated coconut (to sprinkle on top, optional)

Cheesecake base

• 350 g coconut shortbread (or other coconut cookies without any filling)
• 70 g unsweetened desiccated coconut (desiccated)
• 180 g butter (melted)

Instructions

1. Please read recipe post as well. It includes storage direction and other useful information. 

   I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.

2. IMPORTANT - for the best results all ingredients should be at room temperature.

   Plan to make cheesecake ahead as it needs time to chill and set for at least 8 hours.

3. Prepare a 23 cm (9 inches) round baking tin with removable bottom, line it with baking paper and set aside.

4. Preheat the oven to 130C fan (270F).

5. Melt butter in a small pot and let it cool.

6. Add coconut cookies, 70 grams (0.8 cup) of desiccated coconut and melted butter into a food processor and pulse until you get a consistency of wet sand.

7. Transfer the mixture to the prepared tin, spread it evenly and press firmly. Place it in a fridge until needed.

8. In a big bowl slowly mix together mascarpone cheese, cream cheese and coconut milk, mix until combined.

9. Add eggs, egg yolks, powdered sugar and potato starch and mix until all the ingredients are combined.

10. Then using a spoon or a spatula fold in 150 grams (1.7 cup) of desiccated coconut and passion fruit curd. Mix until just combined. Do not overmix.

11. Spoon the cheesecake filling on the coconut cookie base and spread evenly.

12. Bake cheesecake for about 1 hour and 40 min. IMPORTANT, do not open the oven for the first hour of baking.

13. After this time check if cheesecake is ready. It should still be wobbly in the middle a little bit. 

14. When cheesecake is ready turn oven off and leave cheesecake in the oven to cool down for about 3 hours. Then when cheesecake is cold transfer it to a fridge for few hours, ideally overnight. Cheesecake needs time to set.

15. When you are ready to decorate cheesecake, remove it from the fridge.

16. Cut passion fruit into half and add pulp from the fruit on the top, the add toasted coconut and mini meringues. These toppings are only a suggestion, feel free to decorate your cheesecake any way you wish.

Keywords: baked cheesecake, cheesecake, coconut, passion fruit, passion fruit curd, passion fruit dessert, passion fruit cheesecake, coconut cheesecake recipe, passion fruit dessert recipe

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