Ingredients
- Cheesecake Custard:
- 2.5 ounces of cream cheese
- 1 1/14 ounces granulated sugar
- 1 1/4 teaspoon whole milk
- 10 ounces butter
- 1 3/4 ounces whole eggs
- 5 ounces egg yolks
- Premade pie graham cracker crust or a spring-form pan lined on the bottom and slightly up the sides with graham cracker crumbs
- Passion Fruit Sauce:
- 1 14.5 ounce can of condensed milk
- 7 ounces egg yolks
- 2 ounces lemon juice
- 8 ounces passion fruit puree
Preparation
Step 1
Preheat oven to 250.
In a saucepan, combine cream cheese, sugar milk, and butter.
Heat until the butter and cream cheese has melted, whisking constantly.
Heat until the liquid is close to boiling; there will be bubbles and a very light foam building around the edge of the liquid on the saucepan.
Remove from heat.
Combine the eggs and the yolks in a large heat tolerant container. Using about a half of a cup of the heated butter mixture, slowly drizzle the liquid into the eggs while mixing constantly to temper the eggs.
Pour the egg mixture back into the saucepan and over medium-low heat, cook until it's a thick custard consistency and all the cream cheese is re-melted.
Whisk constantly but not vigorously.
Should only take 5 or so minutes.
Pour into pie shell or graham cracker crumb-lined springform pan (if using a springform, graham crackers should line the bottom and only about an inch up the side of the edge of the pan).
Bake at 250 degrees in a water bath for between 45 minutes and one hour, or until the custard is completely set.
While the cheesecake custard is baking, combine all ingredients for the passion fruit sauce.
After the cheesecake custard has finished baking (45-60 minutes), top with passion fruit sauce and bake an additional 30-45 minutes until the passion fruit sauce is set.
When set, neither the custard or the passion fruit sauce will appear liquidy and will jiggle like gelatin when shook.
When done, remove from the oven and allow to cool uncovered until room temperature then refrigerate.
Cut and serve when cooled.