I love this time of year when passionfruit are hanging low from the vine. They’re such a flavorful, tart fruit I absolutely love pairing them with a creamy rich cheesecake. This recipe is definitely a bit indulgent… But I feel like we all need a little mid-week pick-me-up, anyone with me?! It’s all about balance at our house. We love eating healthy, nutritious meals but we also like to splurge a bit on special desserts. All ingredients are still organic, don’t get me wrong!
This cheesecake is not your traditional cheesecake. As much as I love a gram cracker crust, this flaky puff pastry crust that surrounds the cheesecake might be my new obsession. It’s so easy to make and almost impossible to mess up.
Have you heard about the Basque Burnt Cheesecake that’s super trendy right now? This is our take on that. It’s beyond delicious, now I see why it’s so popular! A little history, it originated from French Basque Country and it’s traditionally a crustless cheesecake made with a whole lot of cream cheese and eggs. The real difference is that it’s baked at a higher temperature than a more traditional cheesecake. This helps it to get a deep dark brown “burnt” exterior. While still maintaining a super creamy, almost custard-like interior. So don’t worry if yours is cracked when it comes out of the oven, I like it that way! Gives it a rustic feeling. The more imperfect looking the better.
First, thaw out your frozen puff pastry so you can roll it out a bit. Press against the side of your spring form pan (I used a 9”). Don’t forget to grease it first and line with parchment on the bottom.
Sprinkle the top of the cake with 2 tablespoons of sugar! It will caramelize and create that almost “burnt” look and it’s so delicious.
Transfer to the oven and bake for 55 minutes, until deeply golden brown on top and still very jiggly in the center. Let it cool 5 minutes, then unfold. Let it cool completely. Slice into wedges and serve at room temp. Stick the leftovers in the fridge and enjoy for a few days. Don’t forget to drizzle with PLENTY of passionfruit before serving. Bon Apetit!
Mix your ingredients starting with the cream cheese and sugar, while scraping your bowl to incorporate it all. You want it to be very smooth and creamy so mix on medium for about 2 minutes. Then add the eggs, 1 at a time until they’re fluffy and incorporated. Add cream, vanilla, and salt and beat until combined for about 30 seconds.
Next, sift in the flour and beat again to combine gently. Pour the batter into the pastry-lined pan and gently sprinkle the blueberries over the batter. Some will sink and that’s just fine.
INGREDIENTS
1 sheet frozen puff pastry, thawed
2 (8 ounce) packages organic cream cheese at room temperature
3/4 cup coconut sugar
3 large organic eggs
3/4 heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons all-purpose organic flour
2 cups fresh blueberries
8-10 passionfruit
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