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!
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!
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. 😉
Don’t forget to subscribe to Fuss Free Cooking for regular meal inspirations delivered straight to your inbox!