Swirled Passion Fruit Cheesecake

🧂 Ingredients

• 1 ½ cups crushed graham crackers
• ¼ cup white sugar
• 6 tablespoons melted butter
• 1 beaten egg white

  optional
• 3 (8-ounce) full-fat cream cheese in block form

  softened
• 1 cup white sugar
• 1 cup sour cream

  room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 3 large eggs

  room temperature
• ¾ cup passion fruit curd

  store bought or homemade [https://burrataandbubbles.com/passion-fruit-curd/]

Instructions

• 1 Heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray.
  Cut parchment paper to fit the bottom.
• 2 Stir together the crushed graham crackers, sugar and butter in a bowl until the
  mixture is evenly moist. Press the crumbs into the parchment paper-lined
  springform pan. Use the bottom of a measuring cup or glass to compress the
  crumbs. Bake for 10 minutes.
• 3 Remove from the oven. Brush the crust with the beaten egg white and bake for
  another three to fives minutes. This step is optional, but it helps the crust
  stay crisp.
• 4 Make parchment paper strips to fit the side of the springform pan. Spray with
  cooking spray and adhere to the side of the pan. You can allow the crust to cool
  and then bake it with the cheesecake filling right away or store the prepared
  crust for two to three days.
• 5 Heat oven to 350 degrees. Tightly wrap the outside of the springform pan with an
  oven bag and tie on the side if possible. Then, tightly wrap the outside with
  two to three layers of heavy-duty aluminum foil, making sure the foil goes all
  the way up the side for extra insurance against leaking.
• 6 To make the cheesecake filling, combine the softened cream cheese and white
  sugar in the large mixing bowl. Using a stand mixer with the paddle attachment
  or a hand mixer, beat on medium speed until smooth, creamy and fluffy, about two
  to three minutes. As needed, scrape down the side of the bowl with a spatula.
• 7 Beat in the sour cream, vanilla extract and salt just until it all comes
  together. Don’t overmix.
• 8 Beat in the eggs one at a time at medium speed. Mix just until the egg is fully
  incorporated before adding the next. Stop mixing once the egg is combined.
• 9 Pour the cream cheese mixture into the prepared crust. Dollop the passion fruit
  curd all over the surface of the cheesecake filling. Use a butter knife to swirl
  the passion fruit curd throughout the filling.
• 10 Place the wrapped springform pan into a large roasting pan. Fill with enough
  boiling water to come about halfway up the side of the springform pan. Don’t
  pour water past the foil.
• 11 Place the cheesecake on the middle rack, close the oven door and immediately
  turn the oven to 250 degrees. Bake for 1 hour and 30 minutes.
• 12 After the hour and 30 minutes, turn off the oven completely. Do not open the
  oven door. Let the cheesecake sit for 3 hours. Do not open the oven door at this
  point either. It needs the heat to finish setting, and you will lose a lot of
  heat if you open the door.
• 13 After three hours, remove the cheesecake from the oven. Cover the top with
  plastic wrap and refrigerate for at least eight hours. Overnight chilling works
  well here.

Nutrition Info