passion fruit goat cheesecake
it's been a long time coming baybeeee
hey hi hello!!
I feel like I say this every 3 recipes but this one is highly requested- probably the most requested recipe to date (after my swiss buttercream ofc). I’m talking about my passion fruit goat cheesecake. OGs will remember this one from my days as an at home micro bakery. Biscoff crust, vanilla goat cheesecake, a layer of passion fruit curd, topped with swaths of salted swiss meringue.
Technically this recipe was available many many a moon ago but, I took it off my site because a lot of that cheesecake had changed. Recipes are always in flux and can almost always stand to get better imo. But, a big reason as to why the recipe had to be changed will be covered in juuuust a sec. It’s also a labor of LOVE. There’s a good deal of timing things out just right, and carefully layering passion fruit curd over barley set cheesecake for an iconic split layer cross section. Don’t say I didn’t warn ya!! With passion fruit season is coming back around, there is no time like the present to share this one with ya.
I know y’all will absolutely love this one :) Let’s get to it!!
xx Kassie
So, why did it take so long to get this revised version of the recipe out to ya? Right, I’ve made this thing every weekend for over 3 years… and 10 at time, surely, I have the recipe and just need to hit share!! Well, I wish it were that easy. I mean sometimes it is, but there are things that need to be considered when developing for scale/production vs for a home baker.
⬆️ The first recorded passion fruit cheesecake from back in August of 2021! ⬆️
When I develop recipes for bakeries, thinking about using the entirety of a package doesn’t cross my mind once. I’m not thinking “ok, this recipe needs to neatly use 1 entire brick of cream cheese and 1 pack of biscoff :) ”. What I am thinking is “I just want to make the best ____ possible” and it doesn’t matter if there’s half a can of condensed milk left over. Because in a production kitchen it won’t go to waste. It’ll be used within a day or two for another batch of the same recipe.
I also don’t develop for one singular item when I’m developing at scale. This cheesecake for example, I wasn’t making biscoff crust 10 times over for each order. No, I’d make one large batch enough for 10 cheesecakes then scale up and down as needed- using my holy grail scaling sheet of course. The goat cheesecake was fine tuned overtime, adding more and more until the perfect amount of cheesecake filled the pan, not until I used a whole log of goat cheese.
There’s also the bulk of it all. When I would make these cheesecakes I was buying LOGS of cream cheese and cases of biscoff crumbs and in that you kind lose this sense and idea of what is equal to “one pack”. Once again you add as much as it takes to get the *perfect cheesecake*.
It all boils down to scaling this recipe down left ya with 1/4 loaf of a log of goat cheese left over, half a thing of cream cheese, 90% of a second sleeve of biscoff cookies. annoying annoying annoying. So I spent a while making it more home baker friendly, which meant doing a few things to the recipe. Big one was taking the cheesecake and scaling it up from an 8” cake pan to a 9” springform pan. Originally, I would make these cheesecakes in an 8” standard cake pan, lined with parchment. Then once it had chilled, I’d warm the edge of the pan to release it then invert and flip the cheesecake on to its cake board. Which if you are not confident in this step you risk losing all your hard work to a slip of your hand. I had developed it for 8” cake pans because it was also something I already had on hand in multiples. Bringing in 10+ springform pans for cheesecakes just didn’t make sense for the space I had. Since we have a larger vessel it’s easier to use up a whole log of goat cheese + pack of cream cheese while maintaining a proportionate ratio of filling to crust to curd to meringue.
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A few things before we get into it!!
This cheesecake was developed way back when using fresh passion fruit, which in SoCal is typically available to us in the markets late summer through early to late spring. So prettttty much year round but there’s like 3 months out of the year when it’s not avail. A great alternative to fresh juice would be a frozen puree, I’ve found the Pitaya brand of frozen passion fruit cubes to be a great alternative to fresh fruits and the most widely available :) I’ve found the frozen cubes available at: Sprout’s, Whole foods, Gelson’s, Baron Market, and Walmart. They’ll run you about $5 for 12 oz which is a great deal tbh.
The best option for fresh passion fruits would be to order from Rincon Tropics- I swear by the passion fruits they grow! They’re always soooo juicy, plump and full of pulp. Unlike the random shriveled up fruits that you sometimes find in the produce aisle of WF or Sprout’s for $4 a pop!!
When using fresh, you’ll want to separate the juice from the seeds and measure just the juice. I find it’s easiest to pulse the pulp with an immersion blender a few times to release the juice from the seeds then strain. Once you’ve added the butter to you curd and immersion blended that in, you can swirl the seeds back into the curd for a nice little crunch :)
