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cheesecake with maracuya glaze

Cheesecake Maracuya

This cheesecake maracuya or passion fruit cheesecake is incredibly flavorful and refreshing, the perfect easy cake for any occasion.
Course Pies and Cheesecakes
Cuisine German
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 14
Calories 317kcal
Author Adina


  • Cake base:
  • 3 eggs
  • 2 tablespoons warm water
  • 150 g sugar 5.3 oz/ ¾ cup
  • 85 g all-purpose flour 3oz/ ⅔ cup
  • 40 g cornstarch 1.4 oz/ ⅓ cup
  • 1 teaspoon baking powder
  • Filling:
  • 10 sheets gelatin Dr. Oetker
  • 500 g low-fat quark 1.1 lbs/ 2 ½ cups
  • 125 g sugar 4.4 oz/ ⅔ cup
  • 1 teaspoon vanilla extract
  • 250 ml passion fruit/maracuya juice 8.5 fl.oz/ 1 cup
  • 500 ml heavy cream or whipping cream 17 fl.oz/ 2 cups
  • Glaze:
  • 2 packets Dr. Oetker glaze
  • 2 tablespoons sugar
  • 375 ml passion fruit/maracuya juice 12.6 fl.oz/ 1 ⅔ cups
  • 125 ml water 4.2 fl.oz/ ½ cup


Cake base:

  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line the bottom of a springform (26 cm/ 10 inches diameter) with baking paper.
  • Separate the eggs. Beat the egg whites and the warm water until stiffer. Slowly start adding the sugar and continue beating until the egg whites are stiff and glossy. Carefully fold in the lightly beaten egg yolks.
  • Mix the flour, cornstarch and baking powder and sift them over the egg mixture. Fold in carefully.
  • Bake: Pour the batter into the prepared springform and bake for about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Cool: Release the cake from the form and let it cool completely on a wire rack.


  • Bloom the gelatin in cold water according to the packet's instructions, about 10 minutes.
  • Mix the quark, sugar, vanilla extract and the passion fruit juice in a bowl. Lightly squeeze the gelatin and place it to a saucepan large enough to hold the quark mixture as well later on.
  • Turn the heat on and gently dissolve the gelatin. This will happen very quickly, stand by and stir. Do not let the gelatin come to a boil.
  • Mix filling: Remove the saucepan with the gelatin from the heat and slowly start adding the quark mixture, one tablespoon at a time, while stirring continuously.
  • Refrigerate: Place the mixture in the fridge and leave it until it just begins to set. Don't let it set too much.
  • Beat the heavy cream until stiff, in the meantime. Gently fold the cream into the quark mixture.
  • Assemble cake: Slice the cake once. Place one slice on a serving platter and place a cake ring around it. Pour in the filling and cover with the second cake slice.


  • Mix glaze: To make the glaze follow the packet's instructions. In my case, I mix the two packets of Dr. Oetker Glaze with 2 tablespoons of sugar in a saucepan. Slowly add the juice and the water while stirring to avoid the formation of clumps.
  • Simmer: Turn the heat on and slowly heat the mixture while stirring continuously, it will take 3-4 minutes until the mixture comes to a boil. Let bubble once or twice, remove from the heat, let stand for 1 minute.
  • Pour the glaze on top of the cake carefully.
  • Refrigerate: Place the cake in the fridge for at least 5-6 hours or overnight (best).
  • Serve: Once the cake is completely set, run a knife inside the cake ring to help release the cake from the ring. Remove the ring and slice the cheesecake.


A digital kitchen scale will give you the most precise measure ensuring the best bake possible.


Serving: 1slice | Calories: 317kcal | Carbohydrates: 37g | Protein: 11g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 110mg | Sugar: 29g