Ingredients
Carrot Passion Fruit Cheesecake Batter
- ½ cup passion fruit pulp (119g, 4.2oz), thawed if frozen
- 1 cup carrot juice (230g, 8oz), store-bought or homemade
- 3 8-oz packages cream cheese (678g), softened and cut into small pieces
- 3 large eggs, room temperature
- ¾ cup sour cream (171g, 6 oz), room temperature
- 1 cup granulated sugar (200g)
- 1 ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
Graham Cracker Crust
- 18 graham cracker sheets (two packs from a 14.4-ounce box, 270g)
- 2 tablespoon granulated sugar (28g)
- 2 tablespoon light brown sugar (30g)
- 1 teaspoon kosher salt
- 10 tablespoon unsalted butter (140g), melted
Whipped Cream
- 2 cups heavy whipping cream (470g)
- ¼ cup powdered sugar (47g)
- 1 teaspoon vanilla extract
Passion Fruit Sauce
- 3 tablespoon granulated sugar (40g)
- ½ tablespoon corn starch (5g)
- ½ cup passion fruit pulp (124g), thawed if frozen
Carrot Sauce
- ½ cup carrot juice (or about 1 large carrot blended with ½ cup water and strained)
- 3 tablespoon granulated sugar
- ½ tablespoon corn starch
Instructions
- Prepare the Graham Cracker Crust: Crush graham crackers into fine crumbs. In a bowl, combine crumbs with granulated sugar, light brown sugar, kosher salt, and melted unsalted butter. Mix thoroughly until mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the batter.
- Make the Cheesecake Batter: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add in granulated sugar, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Add sour cream, vanilla extract, and kosher salt, mixing until smooth and uniform. Finally, fold in the passion fruit pulp and carrot juice until fully combined.
- Assemble and Bake: Pour the prepared batter over the chilled graham cracker crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in a preheated oven at 325°F (163°C) for about 60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, leave the door ajar, and let the cheesecake cool inside for about an hour. Then transfer to the refrigerator to chill overnight.
- Prepare the Whipped Cream: In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Keep refrigerated until serving.
- Make Passion Fruit Sauce: In a small saucepan, mix granulated sugar and corn starch. Stir in passion fruit pulp and cook over medium heat, stirring constantly until the mixture thickens and just begins to bubble. Remove from heat and let cool.
- Make Carrot Sauce: Similarly, combine carrot juice, granulated sugar, and corn starch in a saucepan. Cook over medium heat, stirring continuously until thickened and smooth. Cool to room temperature.
- Serve: Remove cheesecake from the springform pan and place on a serving plate. Spread or pipe whipped cream over the top as desired. Drizzle passion fruit and carrot sauces on or alongside each slice for a beautiful and flavorful presentation.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- Chilling the crust before adding the batter helps prevent sogginess.
- Baking at a lower temperature and letting the cheesecake cool gradually prevents cracking.
- Both sauces can be prepared in advance and refrigerated for up to 3 days.
- For a smoother carrot juice, strain freshly blended carrot and water mixture to remove pulp.
- Allow the sauces to cool before serving to avoid melting the whipped cream on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American Tropical Fusion
