Passion fruit cheesecake is a unique dessert made with cheese and the tropical fruit. The fruit is added to the batter and used as a garnish. The pulp and seeds are used for decoration. It is considered an exotic variety of cheesecake and is best served fresh. It can be made at home or found in some commercial bakeries.
Passion fruit cheesecake is a dessert made with fruit or with fruit accents. There are many different ways to make passion fruit cheesecake, just as there are many ways to make a standard cheesecake. The cake can be rich and dense, or it can be light; it can be large or divided into individual portions. What sets a passion fruit cake apart is the presence of the fruit. Its juices are commonly added to cake batter, and actual fruit pieces are also usually incorporated or used as a garnish.
As the name suggests, one of the main ingredients in a passionfruit cheesecake is cheese — usually a softened, sweetened cheese, such as cream cheese or mascarpone. Most cheesecakes are rich, creamy confections that are traditionally baked in a cookie or shortbread crust. The addition of passion fruit makes this thick, traditionally thick dessert a little lighter and also adds a refreshing tropical flavor.
Passion fruit is native to South America, especially the lush rainforests of Brazil and Argentina, but thrives well in most tropical climates. It is characterized by a pulpy, almost liquid pulp that must be extracted from a hard protective shell. The taste is decidedly sweet, but usually carries some acidity. This is mostly attributed to the seeds, which are soft and edible but slightly bitter.
Straining the seeds is often time consuming. While the seeds normally cook well, many chefs prefer a smoother internal appearance and thus save the raw pulp for external decorations and garnishes. Strained juice usually blends better in cake batter, anyhow. Cooks who don’t have a reliable crusher or strainer often buy separate paste or juice commercially.
The outside of passion fruit cheesecake usually requires a slightly different approach. The full use of pulp, seeds and all, on the outside, often adds aesthetic appeal to a finished cheesecake, as well as promoting the taste. The pulp is bright orange, while the seeds are black. Cooks often sprinkle the pulp on top of a baked cheesecake as they would a frosting or frosting. Other tropical fruits, especially mangoes and pineapples, are also commonly used as a side dish.
Passion fruit cheesecake is often considered one of the more exotic varieties of cheesecake. The fruits are only in season during a few months, and their flesh will only stay fresh for a while once the fruit skin is opened. A passionfruit dessert is usually best for large groups who will eat it right away, as leftovers often don’t keep well.
Dessert can also be considered a specialty cheesecake or one of several varieties of gourmet cheesecake. Making a passion fruit cheesecake isn’t normally complicated in itself, but the combination is quite rare. It’s usually easy to make at home and can be a wonderful ending to a dinner party or get-together. Many commercial bakeries will also make this type of passion fruit dessert, though often only on a special basis.
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