Also known by a more raunchy name, the Passion Fruit Martini is the most popular cocktail in the UK. It’s a vanilla vodka cocktail with passion fruit juice, Passoa (a passion fruit liqueur), and lime juice. It’s also commonly served with a shot of prosecco. I do love turning cocktails into desserts, and I’ve been planning this Passion Fruit Martini Cheesecake for a while! The cheesecake is infused with lime, passion fruit juice, vanilla and passoa. Then I’ve drenched it in a zingy and sweet passion fruit and passoa syrup – it really is the best part of this cheesecake! But what about the shot of prosecco? Well, I’m serving the Passion Fruit Martini Cheesecake with popping candy for a bit of fizz!
Step by step…
Passion fruits are best and sweetest when they go all wrinkly like in the photo above, this can take 3-5 days so buy them in advance. I made a passion fruit syrup using passion fruit flesh and seeds, sugar and water. If you don’t like the seeds, you can strain them out. Once it was made and cooled, I stirred in some Passoa.
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar. Once it was smooth with no lumps I added the passion fruit juice, vanilla extract, lime juice and zest and passoa. Then I added the double cream and whisked until it was very thick and held it’s shape. Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.
I usually like to top my cheesecakes with whipped cream, but I wanted to keep the Passion Fruit Martini Cheesecake simple and really let the incredible flavour of the passion fruit syrup shine. Cover it with plenty of syrup to decorate, then serve each slice with extra syrup and a sprinkle of popping candy!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
Tips for making the Passion Fruit Martini Cheesecake:
- If you want to make this cheesecake alcohol free, just omit the Passoa.
- If you’re not a fan of the seeds in passion fruit, you can strain them out of the syrup using a sieve.
- For a shortcut option, you could use a ready made passion fruit syrup or sauce to pour over the cheesecake!
More Passion Fruit Martini recipes…
|Passion Fruit Martini Cupcakes|
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Popping candy|
|Food processor||Piping bags||Jem 1E Piping nozzle|
|Passion fruit syrup||Passoa||Zester|
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Passion Fruit Martini Cheesecake
Creamy cheesecake with a zingy passion fruit syrup based on the famous cocktail
For the syrup
- 150 ml Water
- 125 g Caster sugar
- 7 Passion fruits juice and seeds
- 2 tbsp Passoa optional
For the biscuit base
- 300 g Digestive biscuits
- 125 g Butter or baking spread melted
For the cheesecake
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 1 1/2 tsp Vanilla extract
- 2 tbsp Passoa
- 2 tbsp Passion fruit juice from 2 passion fruits
- 1 Lime zest and juice
- 300 ml Double cream
To serve (optional)
- Popping candy
To make the syrup, put the sugar, water and passion fruit seeds and juice into a pan
Bring to a boil then simmer for 8 minutes, stirring occasionally
Pour into a bowl and leave to cool completely. Once fully cool, mix in the passoa
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, and icing sugar until smooth with no lumps
Add the lime juice and zest, passion fruit juice, vanilla extract and passoa and whisk in
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Pour the syrup over the cheesecake
Serve immediately with extra syrup and popping candy, store any leftovers in the fridge and eat within 3 days
To extract the juice from the passion fruits, cut the passion fruit in half and scoop the seeds and flesh out. Put into a fine sieve over a bowl and use a spoon to press on the seeds, the juice will seep out into the bowl. 1 passion fruit is about 1 tbsp juice.
If you like this, check out more of my Cheesecake recipes!
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