Lilikoi (Passion Fruit) Cheesecake w/Chocolate Ganache
Passion fruit has a tart and exotic flavor that livens up this cheesecake. Chocolate, especially dark chocolate, pairs well with passion fruit. The base of this cheesecake is a chocolate cookie crumb crust, and the cake is topped with a satiny dark chocolate ganache. This cheesecake is an impressive and delicious dessert, but very easy to make.
Oreo Cookie Crust:
2 cups oreo cookie crumbs (about 18 oreos)
1 cup pecans
1/4 cup brown sugar
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 teaspoon salt
3 8-ounce packages cream cheese, softened
3/4 cups sugar
1/2 cup sour cream
3/4 cup passionfruit pulp
2 tablespoons lime juice
1 teaspoon vanilla
1 1/2 tablespoons corn starch
Pinch of salt
10 ounces good quality dark chocolate
1 1/3 cups heavy cream
1/2 teaspoon vanilla
For best results, it is strongly recommended that you either use a leak proof springform pan or a cheesecake moat.
Preheat the oven to 350 degrees.
In a food processor, combine the cookie cruumbs, pecans, brown sugar, and salt and process until the mixture is all fine crumbs. Add the melted butter and vanilla and pulse until well mixed. Pour crumb mixture into the bottom of a 9-inch diameter springform pan. Press into a smooth layer. Bake crust for 10-12 minutes, until just firm. Remove from oven and let cool.
Whisk together the cream cheese, sugar, sour cream, passionfruit juice, and lime juice. Whisk in the eggs and vanilla until well mixed. Stir in the cornstarch and salt.
Butter the sides of the leak proof springform pan. Pour filling mixture into the pan, on top of the prebaked crust.
Place leak proof springform pan in a roaster pan or larger pan filled 2-4" with boiling water or use a cheesecake moat. Bake cheesecake for 1 hour, checking after 45 minutes. The cheesecake will puff up, and is ready when the center is no longer liquid and jiggly. Remove from oven and let cool. Cake will fall some as it cools. Chill cake while preparing the ganache.
Finely chop the chocolate, and place in a heat proof bowl.
Bring the cream just to a boil, and pour it over the chopped chocolate. Let sit for 2 minutes, then stir gently with a spatula. Continue to stir gently ever few minutes until chocolate is melted and mixture is smooth. Do not overstir.
Let ganache cool until it thickens slightly. Remove outer ring of springform pan, and spread ganache over the top of the cheesecake, letting it drip down the sides decoratively.
Chill cheesecake thoroughly before serving.