Baked cheesecake with passion fruit by Stelios Parliaros

baked cheesecake with passion fruit by Stelios Parliaros

Stelios Parliaros for Olive Magazine is back with another fantastic dessert, a baked cheesecake with a creamy coating of sour cream and passion fruit juice.

Materials for ten servings

110 gr. granulated sugar
90 gr. butter at room temperature
250 gr. fresh cream cheese
Five egg yolks
120 gr. flour for all uses
125 ml. fresh milk
60 ml. fresh passion fruit juice
Five egg whites

For the overlay

250 gr. fresh cream cheese
20 gr. powdered sugar
40 gr. passion fruit
50 gr. cream 35%


Step 1: In the bowl of the mixer, beat half the sugar with the butter until they are homogeneous, adding the fresh cream cheese. Add the egg yolks while continuing to beat. Add half the flour and mix. Slowly add the milk and the juice, and finally, add the rest of the flour. Stop the beating and mix well with a spatula.

Step 2: In a clean mixing bowl, beat the egg whites with the rest of the sugar to a soft meringue. Add to the previous mixture. In a pan with a diameter of 20 cm, we place non-stick paper on the bottom and its walls. Empty the mixture and put it in another pan filled halfway with water. Bake in a bain-marie at 140°C for 1 hour and 10 minutes. Leave to cool and unmold.

Step 3: Topping: In the bowl of the mixer, beat the fresh cream cheese with the powdered sugar and the passion fruit until they are homogenised. Add the cream and continue beating until you have a stiff cream. Cover the dessert with this and serve.

READ MORE: Refrigerator dessert with petit beurre biscuits by Stelios Parliaros.

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