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Goat Cheese Cheesecake with Passion Fruit Curd

Goat Cheese Cheesecake with Passion Fruit Curd

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I have been meaning to share this with you but have not really had the time to do much the past couple weeks.  I had to get this recipe for Goat Cheese Cheesecake with Passion Fruit Curd to you for the upcoming weekend, as you are going to want to make this immediately.  It is really that good.  I may actually be addicted.

Passion Fruit 1

I have admitted, I have made this twice in less than thirty days.  Yes, it really is that good!  I made it once for Easter brunch and again, for a dinner party with Allison, Janet, and Megan.  I liked the second cake batter.  The first time was delicious but the texture was a bit creamy for me.  I like my cheesecakes to be on a bit drier and I DO NOT mind the pretty crack that forms down the middle.  I baked the first one for 40 minutes and the second cake I baked for 50.

Goat Cheese Cheesecake with Passion Fruit Curd 0410

Passionfruit.   We both love passion fruit but have a hard time finding fresh around here.  I have found a puree that I like so we use that very often in macarons, panna cottapavolas, cocktails, and now curd.  If you can find fresh, use that, as I think the addition of seeds would be beautiful. If not, the puree is perfect.  This recipe is divine.  Smooth, creamy, and slightly tart.  The perfect pairing with this cheesecake.

What is your favorite cheesecake recipe?  And why?

Recipe:  Goat Cheese Cheesecake


  • 500 grams of cream cheese, at room temperature
  • 250 grams goat cheese, at room temperature
  • 4 eggs
  • 2 teaspoons vanilla bean paste
  • 200 grams butter, cut into pieces
  • 80 grams, coarsely chopped almonds
  • 75 grams, butter
  • 110 grams sugar
  • 1 lemon, zested
  • Almond Pastry
  • 240 grams ap flour
  • 40 grams of powdered sugar
  • 1 egg yolk
  • 20 ml icy cold water

How To:


  1. For the almond pastry, process flour, butter, almonds, and powdered sugar until fine crumbs form, add yolk and 20ml cold water, and pulse to just bring the dough together.
  2. Turn onto a lightly floured work surface and knead lightly until dough comes together, press into the base of a 23cm-diameter springform pan that has been buttered well and lined with baking paper, and refrigerate until rested and firm (2 hours).
  3. Preheat oven to 175C.
  4. Bake base until lightly golden and cooked through (30-40 minutes).


  1. Meanwhile, beat cheeses, butter, eggs, sugar, vanilla, and rind in an electric mixer until combined and smooth.
  2. Pour over the pastry and bake until set (30-40 minutes), and cool to room temperature (2 hours).
  3. The cake is best made on the day of serving.

Passion Fruit Curd


  • 1 cup passion fruit puree
  • 225 grams unsalted butter cut into tablespoon pieces
  • 8 egg yolks
  • 200 grams sugar

How To:

    1. Combine passion fruit and butter in a large heatproof bowl over a saucepan of simmering water and stir occasionally until butter melts (4-5 minutes).
    2. Meanwhile, whisk yolks and sugar in a separate bowl to combine, then pour over hot passion fruit juice mixture, whisking continuously to combine.
    3. Place the bowl over simmering water and stir continuously until the mixture coats the back of a spoon, about 7 – 8 minutes.
    4. Place the bowl into a larger bowl filled with ice.  Let cool
    5. Place in sterile jars.
    6. Refrigerator until needed.  The curd will last about 1 month.
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Tuesday 4th of May 2010

I do a savory cheesecake with carmelized onions, spinach and herbs that I adore. Goat cheese is a thought...

I only make it when going out or having a crowd because I really can't have something that wonderful in my house and be trusted.


Megan Gordon

Saturday 1st of May 2010

Dear god...a cruel tease. I'd kill for a piece right now. I've been waiting for you to get this one up and cannot wait to make it! I'm thinking of having a small vat of the passion fruit curd in the fridge for scones, ice cream, spoonfuls in between meals :) Thanks, Denise!


Saturday 1st of May 2010

I am so glad you had to make it again, because I got to try it! Absolutely delicious, and I'm thrilled to have the recipe now!

Up until now, my favorite cheesecake recipe was a chocolate one my Mom clipped from the LA Times back in the 80s. I can't remember what restaurant it was originally from. I haven't made it in years, but now I want to dig up the recipe!

Maris (In Good Taste)

Friday 30th of April 2010

Looks delicious!


Friday 30th of April 2010

Ilove cheesecake, all kinds. this looks yummy