The world of food is constantly changing and evolving. With new trends and flavors coming up, it’s hard to keep up with all the new flavors that are available. The most recent flavor trend that is taking the world by storm is liquid cheesecake.
Liquid cheesecake was created back in 2013 when a chef decided to mix cream cheese and condensed milk together to create a creamy dessert that can be poured into glasses or served on its own.
Just a simple dessert I threw together. I bought a passion fruit for the first time. It was so tangy, and the little seeds had that nice pop, I thought it would be good on this recipe.
I had seen liquid cheesecake when I got the milk bar book and always had been intrigued. Cheesecake is normally praise for being either light and fluffy or dense and decadent. This seemed like a new approach.
The mix of the tart from the passion fruit and raspberries balanced out the creamy, sweet cheesecake. This liquid cheesecake can go in a bowl or drizzle over fruit, but I like having to scrape it off the plate and gather up the fruit bits.
- 8 oz cream cheese, room temperature
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp salt
- 2 tbsp whole milk
- 1 egg
- 1 passion fruit
- handful of raspberries
Oven 300 degrees F. 6×6 inch pan, lined with plastic wrap.
In the bowl of a stand mixer fitted with the paddle, add the cream cheese. Mix on low for 2 minutes, then scrape down the sides. Add the sugar, then mix on low for 1-2 minutes until completely incorporated.
In a separate bowl, whisk the cornstarch and salt together. Add in the milk and whisk until completely combined. Add in the egg and whisk until combined.
Add the mix to the cream cheese/sugar. Mix on medium-low for 3-4 minutes until completely smooth. Occasionally scrape down the sides, so all gets incorporated. Place in oven and bake for 15 minutes. Check to see if it’s ready by jiggling the pan. Outer edges should be firm, and the center should be loosely set. May take an additional 5 minutes.
Once done, take out of the oven and let cool completely. Pour into a bowl and whisk until smooth.
Place a dollop on a plate and spread a bit. Tear up the raspberries and sprinkle over. Spoon bits of the passion fruit over.