Passionfruit Cheesecake with Swirl Filling

Instructions

1. 1

   Place the passionfruit pulp and sugar in a small saucepan. Heat over medium heat, stirring occasionally until it has halved in volume.

2. 2

   Divide the sauce into two halves and strain one half of it. The smooth half will be used for the filling and the one with seeds for the top.

3. 3

   Process the Graham Crackers or Digestive Biscuits until fine.

4. 4

   Add the melted butter and salt to the crushed biscuits and mix.

5. 5

   Cut baking paper to fit the base and sides of a springform pan. Stick them in place with vegetable oil.

6. 6

   Press the base mixture into the bottom and edges of the pan with the base of a glass and fingers. Freeze for at least 15 minutes.

7. 7

   Beat the cream cheese with the granulated sugar until soft and homogeneous, scraping down the sides of the bowl as needed.

8. 8

   Add sour cream, vanilla extract, and salt, and beat again.

9. 9

   Reduce mixer speed to a minimum and add one egg at a time, incorporating each before adding the next.

10. 10

    Pour a third of the filling over the crust and add dollops of the seedless passionfruit sauce. Use a knife to marble it without disturbing the crust.

11. 11

    Repeat with the remaining filling.

12. 12

    Bake in a preheated oven at 180°C (350°F) with a baking pan of water underneath. Reduce heat to 150°C (300°F) immediately after placing the cheesecake inside.

13. 13

    Bake for 1 hour and 15 minutes to 1 hour and 30 minutes until golden on top and it jiggles like gelatin.

14. 14

    Allow the cheesecake to cool completely, then refrigerate overnight or for at least 8 hours.

15. 15

    Spread the passionfruit sauce with seeds over the top before serving.