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!
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:
TIPS AND TRICKS:
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.
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:
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!
Tangy and not overly sweet passion fruit and toasted coconut baked cheesecake. This wonderful cheesecake is smooth, creamy and great for any occasion.
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.
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.
Prepare a 23 cm (9 inches) round baking tin with removable bottom, line it with baking paper and set aside.
Preheat the oven to 130C fan (270F).
Melt butter in a small pot and let it cool.
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.
Transfer the mixture to the prepared tin, spread it evenly and press firmly. Place it in a fridge until needed.
In a big bowl slowly mix together mascarpone cheese, cream cheese and coconut milk, mix until combined.
Add eggs, egg yolks, powdered sugar and potato starch and mix until all the ingredients are combined.
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.
Spoon the cheesecake filling on the coconut cookie base and spread evenly.
Bake cheesecake for about 1 hour and 40 min. IMPORTANT, do not open the oven for the first hour of baking.
After this time check if cheesecake is ready. It should still be wobbly in the middle a little bit.
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.
When you are ready to decorate cheesecake, remove it from the fridge.
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.