liquid cheesecake. raspberries. passion fruit.

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. 6x6 inch pan, lined with plastic wrap.

In the bowl of a stand mixer fitted with the paddle, add in the cream cheese. Mix on low for 2 minutes then scrape down the sides. Add in 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 center should be loosely set. May take an additional 5 minutes. 

Once done, take out of 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. 



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 it 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. Obviously this liquid cheesecake can go in a bowl or drizzled over fruit but I like having to scrape it off the plate and gather up the fruit bits.