Passion Fruit Cheesecake

Ingredients:

Cheesecake

• Vegetable oil for greasing the pan
• 1/2 cup diced fresh ripe mango (about 1/2 the fruit)
• 1/2 tbsp. passion fruit juice
• 450 g cream cheese, room temperature
• 1 cup of sugar
• 2 tbsp Greek or strained yogurt
• 1 tbsp cornstarch
• 2 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1 teaspoon finely grated lime zest
• 1 teaspoon freshly squeezed lime juice

Topping

• 1 tbsp. passion fruit juice
• 1 teaspoon freshly squeezed lime juice
• 1.5 tsp unflavored powdered gelatin
• 2 tablespoons of sugar
• Fresh passion fruit pulp and seeds

Mango coulis

• 1/4 tbsp. passion fruit juice
• 1/2 cup diced fresh mango (about 1/2 the fruit)
• 2 tablespoons of sugar
• 1/2 tsp freshly squeezed lime juice
• Special equipment: springform pan with a diameter of 20 cm

Preparation:

1. Cheesecake: Place a rack in the center of the oven and preheat to 325°F (163°C). Grease an 8-inch springform pan with a thin layer of canola oil.
2. Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese. Continue blending until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Next, add the eggs, lime zest, and juice. Pulse to combine. Be careful not to overmix the cheesecake batter. Pour the mixture into the prepared pan.
3. Bake the cheesecake until it's set on the outside but still slightly jiggly in the center (about 45 minutes). Turn off the oven and open the door to let the heat out a bit. Close the oven door and continue baking the cheesecake in the residual heat for 20 minutes. This final baking step minimizes the risk of those unwanted cracks on the cheesecake's surface.
4. Run a knife around the edges of the pan and cool to room temperature (about 1 hour). Cover and refrigerate for 1 hour.
5. Meanwhile, make the topping: Place about half the passionfruit juice and all the lime juice in a medium bowl. Sprinkle the gelatin over the top. Do not stir. Set aside until the gelatin blooms (about 1 minute). In a small saucepan, simmer the remaining passionfruit juice and all the sugar until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until the mixture begins to set (about 20 minutes). Stir in the fresh passionfruit pulp and seeds, then pour the mixture over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
6. To make mango coulis: Puree the passion fruit juice with the mango, lime juice and sugar in a food processor.
7. Let the cheesecake come to room temperature 30 minutes before serving. Remove the springform pan ring. When slicing, dip the knife in warm water and wipe it dry between each slice. Serve with mango coulis.