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The key to a successful cheesecake is not overbaking. If you’ve experienced cheesecakes with cracked tops then the cake’s been baked too long. Baking the crust first at a moderate temperature will ensure that it will be crisp and crunchy. The filling is baked at a lower temperature until it is not quite cooked through. The cake finishes cooking in the turned-off oven.
Graham Cracker Crust
1 ¼ cups Graham cracker crumbs
¼ cup sugar
½ teaspoon ground cinnamon
5 tablespoons butter (salted or unsalted), melted
Cheesecake Filling
3 (8-ounce) packages regular cream cheese, at room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
½ cup + 2 tablespoons unsweetened passion fruit juice
Passion Fruit glaze
¼ cup water
1 ½ teaspoons unflavored gelatin (I use Knox)
½ cup unsweetened passion fruit juice
3 ½ tablespoons sugar
Whipped Cream Decoration (optional)
¾ cup heavy cream
1 tablespoon unsweetened passion fruit juice
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1st Keep
 katie.horgan.75
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