For this recipe is essential to have the ingredients at room temperature. Just leave them on the counter for 3-4 hours before using them.
Pre-heat oven to 325F. And grease with abundant butter an 8’’ round cake tin with a loose base.
Mix in a medium bowl the ingredients for the crust until combined. The result will be a coarse mixture. Place the mixture into the greased mold, press it down to make a thick crust.
Bake the crust for 12-15 minutes or until slightly golden in the edges.
In the meantime, mix to combine the cream cheese with the sweetener, vanilla extract, and lemon juice. Then add one egg by one, mixing all the time.
Finally, add the sour cream, incorporate it with a spatula.
Pour the cheesecake filling over the crust. Spread it with a spatula evenly.
Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center) and the edges slightly puffed. Don’t open the oven door during the baking time, or the cheesecake probably ends up with a crack in the middle. Turn off the oven and leave the cheesecake in the oven until completely cool. Note: I had to make this cheesecake three times to avoid cracks, so it is not that easy to prevent them. But no worries if that happens to you; cracks won’t impact its taste at all.
Place the cheesecake in the fridge for at least 6 hours to set.
To make the passion fruit topping, simply place passion fruit pulp, gelatin powder, and sweetener in a saucepan over medium heat. Stir until monk fruit is dissolved. Let it cool before pouring over the cheesecake. Refrigerate for 30 minutes to harden.
Notes
TipsThe mixing can be done with a hand-held mixer or an electric one. If you use an electric mixer, set it at the lowest speed to avoid over-mixing, as is another cause of cheesecake cracking.Using a whole cup of passion fruit pulp comes with a lot of seeds. I don’t mind them at all! But if you do, it is easy to filter a few of them with a strainer to end up with the desired amount.I like the topping to be sour enough to contrast with the cheesecake, so I only add a small amount of sweetener, so feel free to add more to your taste. The passion fruit that I’ve used comes frozen. I measured it once thawed.Keep the cheesecake in the fridge for up to 5 days.