Dark chocolate and passion fruit cheesecake

 Dark chocolate and passion fruit cheesecake

Ingredients:

Crust:

1 and 1/2 cups (180g) graham cracker crumbs

1/4 cup (50g) granulated sugar

1/2 cup (115g) unsalted butter, melted

Filling

24 oz (680g) cream cheese, at room temperature

1 and 1/2 cups (300g) granulated sugar

1/4 cup (30g) cornstarch

1/4 teaspoon salt

1 cup (240ml) sour cream

4 large eggs, at room temperature

1/2 cup (120ml) heavy cream

8 oz (230g) dark chocolate, chopped

1/4 cup (60ml) passion fruit puree

Instructions:

Preheat the oven to 325°F (165°C). Grease a 9-inch (23cm) springform pan and set aside.

Crust:

 In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.

Filling

In a large mixing bowl, beat the cream cheese, sugar, cornstarch, and salt together until smooth and creamy. Stir in the sour cream, eggs, heavy cream, chopped dark chocolate, and passion fruit puree until well combined.

Pour the filling over the crust and smooth the top.

Place the springform pan on a baking sheet and bake for 1 hour and 15 minutes or until the edges are set but the center still jiggles slightly.

Turn off the oven and let the cheesecake cool inside the oven with the door closed for 1 hour.

Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.

Optional: You can garnish the cheesecake with a drizzle of chocolate sauce or a sprinkle of chopped nuts before serving.

Note: You can use a store-bought passion fruit puree or make your own by straining the pulp from passion fruit.