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Baking with Fruit and Veg Sugary Treats

[Recipe] Gluten Free PassionFruit Cheesecake with Caramelised Pineapple

Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com

Being born and raised in Malaysia, I will always have a soft spot for tropical fruits. Even though it is a tad early to talk about summer time now, I have been really lucky with the sunny weather in Melbourne, which made me reminisce of summer in Orange.

Personally, I am up for a tropical themed cheesecake at any occasion and season. But summer time is when I crave for a lighter and refreshing dessert. I love how the tang from passion-fruit and pineapple mellows the richness of the cheesecake which makes an ideal dessert to cool off a warm backyard barbecue meal.  Furthermore, just look at the colors they bring to the cheesecake, coupled with a drizzling of maple syrup,  it feels like this cheesecake has been sun-kissed ha!

Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com

It took me a while to discover how to use almond meal to make a crust.  Seriously, it is so delicious and totally fits with my fuss free theme. I love the added nuttiness almond meal crust brings. In fact it is so delicious that I think I can eat the crust on its own!  I also love the convenience of not having to process biscuits, which makes the cheesecake gluten free, which also means that more people can enjoy this sweet, tart and summery dessert!
Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com
Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com
Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com
Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com

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Gluten Free PassionFruit Cheesecake with Caramelised Pineapple

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

One 20-cm (8 inched) cheesecake

Gluten Free PassionFruit Cheesecake with Caramelised Pineapple

Ingredients

    Crust Ingredients:-
  • 2½ cups almond meal
  • 125g unsalted butter, melted & cooled
  • 3 Tbsps brown sugar
  • Cheesecake Ingredients:-
  • 500g Philadelphia Cream Cheese, softened
  • ½ cup caster sugar
  • 2 eggs
  • 2 tsps vanilla extract
  • 85g passionfruit pulp (½ of 170g canned passionfruit pulp)
  • Caramelised PineappleTopping:-
  • 150g pinapple, diced
  • ¼ cup maple syrup plus extra for final drizzling
  • 85g passionfruit pulp (remaining ½ of 170g canned passionfruit pulp)

Instructions

    Crust:
  1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
  2. Add almond meal, butter and brown sugar. Mix until well combined.
  3. Press the almond meal crumbs over base and the side of the prepared pan.
  4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool.
  5. Cheesecake:
  6. Preheat oven to 160C for convection oven or 140C for fan force oven.
  7. In a large mixing bowl, cream Philadelphia Cream Cheese and caster with a handheld/stand mixer until light and fluffy.
  8. Add eggs, one at a time, and beat until well combined.
  9. Add vanilla extract and passionfruit pulp. Continue beating until all the ingredients are well combined.
  10. Transfer the cream cheese batter onto the cooled almond meal crust.
  11. Place the spring form pan on a flat cookie pan to avoid leakage. Bake the cheesecake on the bottom rack (this is to prevent the surface from cracking) for an hour, or until the surface of the cheesecake appears to be light golden brown.
  12. Transfer the cheesecake onto a plate to cool completely.
  13. Refrigerate the cheesecakes for at least 3 hours, until it is fully set.
  14. Caramelised Pineapple Topping:
  15. In a non-stick pan, add ¼ cup of maple syrup and cook over medium heat until it starts to bubble.
  16. Add pineapple and cook to reduce the maple syrup to a toffee like consistency. Transfer the caremelised pineapple onto a plate to cool.
  17. Meanwhile, add the remaining passionfruit onto the same pan and cook until jam consistency is achieved.
  18. To Serve:
  19. Add the cooled caramelised pineapple onto the cheesecake, followed by the passionfruit. Drizzle with more maple syrup if preferred and serve immediately.

Notes

Please make allowance for at least 3 hours of refrigeration time before serving.

3.1
http://www.fussfreecooking.com/recipe-categories/sugary-treats/recipe-gluten-free-passionfruit-cheesecake-with-caramelised-pineapple/
Visit www.fussfreecooking.com for more delicious recipes.

Gluten Free PassionFruit Cheesecake with Caramelised Pineapple | Do Your Thing with Philadelphia | www.fussfreecooking.com

I have created this recipe as part of the Do Your Thing with PHILADELPHIA campaign and I am excited to share that this cheesecake will be featured on this month’s issue of Gourmet Traveller which I can’t wait to get my hands on! So now, you all can see how I made this cheesecake behind the scenes. 😉

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17 Comments

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Comments

  1. Veronica says

    September 15, 2014 at 5:35 am

    Your beautiful cheesecake looks so tempting. I love the caramelised pineapples on it.

    Reply
    • Emily says

      September 15, 2014 at 7:43 am

      Awww thanks for your lovely words, Veronica! x Emily

      Reply
  2. Thalia @ butter and brioche says

    September 16, 2014 at 2:22 am

    These cheesecake is seriously incredible..loving your photography of it especially. Pinned!

    Reply
  3. Karen says

    September 17, 2014 at 10:29 am

    Yummmm!! Definitely on the to do list!!

    Reply
  4. N.Durban says

    December 18, 2014 at 11:47 pm

    just wondering, how does this cheesecake set with no gelatine?

    Reply
    • wendyworldly says

      February 16, 2015 at 1:05 pm

      Because it has eggs and cream cheese and its baked! Not all cheesecakes have gelatin in them and some are baked, some are not.

      Reply
  5. marie says

    February 3, 2015 at 11:58 am

    This recipe was a huge success! Thanks for sharing xx

    Reply
    • Emily says

      February 4, 2015 at 8:49 am

      Thanks for the wonderful feedback Marie! I really appreciate you took the time to try and write me the feedback. Happy to hear you like recipe. 🙂 x Emily

      Reply
      • marie says

        February 4, 2015 at 9:07 am

        It was my pleasure Emily! Another dinner party tomorrow night….guess what’s for dessert? 🙂

        Reply
  6. Carole from Carole's Chatter says

    February 5, 2015 at 11:00 pm

    Hi Emily, lovely use of passionfruit! How about adding it to the Food on Friday: Passionfruit & Tamarillo collection over at Carole’s Chatter? Cheers

    Reply
  7. Suzanne Davis says

    February 28, 2015 at 3:49 am

    This is amazing!
    The nut base is a great alternative to using wheat product.
    and hubby says it the best thing I”ve ever made.
    This will be one of my “go to” recipes.
    Thank you!.

    Reply
    • Emily says

      February 28, 2015 at 9:47 pm

      Hi Suzanne,
      You have made my Sunday morning even better to learn that you and your husband liked the cheesecake. The almond meal crust really add the extra oomph to the cheesecake and I like to eat crust just on its own too!Thank you for trying the recipe and taking the time to write me the feedback.It is very much appreciated! x Emily

      Reply
  8. Eve Baker says

    April 20, 2015 at 10:07 am

    Hi Suzanne, your recipe for passion fruit cheescake (Gluten free of course as I am coeliac) looks fantastic. Could you please let me know a UK substitute for your almond meal?

    I live in the UK.

    Kind regards
    Yvonne

    Reply
  9. Jacquie says

    January 14, 2016 at 2:11 am

    should the base be soft when it comes out of the oven, its golden but still a bit soft at the bottom. maybe it just needs to cool down to harden?

    Reply
  10. Anne Drake says

    November 16, 2016 at 10:48 am

    I’ve been looking for a delicious GF cheesecake recipe since I’ve been diagnosed with ceoliac and I think I may of found it. I will give this a try over the wkend. It sounds quite easy and looks scrumptious. Thank you for sharing.

    Reply
  11. Gwen Wilson says

    December 29, 2017 at 1:16 am

    Decades ago I made plenty of refrigerated cheesecakes with biscuit base. This was my first attempt at baked, and almond meal base (husband now coeliac). It was fabulous. So much so, I won’t even share the leftovers with the grandkids 🙂 Next time I might add sultanas to the mix as well. Maybe soaked in a bit of brandy for an hour or two. (And the grandkids are filling up on the cassata ice-cream so they are not missing out 🙂 )

    Reply
  12. Irene says

    July 8, 2018 at 1:35 pm

    This was delicious! Thanks very much! I’ve just been diagnosed withCoeliacs and really enjoyed making (and eating!!) this beautiful dessert! Thanks!

    Reply

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