Pitaya and Black Goji Berry Cheesecake

Posted by: Authentic Flavors Made Easy

This vibrant Pitaya and Black Goji Berry Cheesecake combines the tropical sweetness of dragon fruit with the subtle earthy notes of black goji berries. With a buttery biscuit crust and a silky, creamy filling, it’s a stunning dessert that’s as delicious as it is beautiful.

Prep Time: 30 minutes
Cook Time: 55–60 minutes
Chill Time: 6 hours or overnight
Total Time: 7 hours 30 minutes
Servings: 10–12

Ingredients

For the Crust

• 2 cups (200 g) graham cracker or digestive biscuit crumbs
• ½ cup (115 g) unsalted butter, melted
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon (optional)

For the Filling

• 24 ounces (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 cup (240 g) sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (200 g) pitaya (dragon fruit) purée
• 2 tablespoons dried black goji berries, soaked in warm water for 10 minutes and drained
• 1 tablespoon cornstarch

For the Topping

• Fresh pitaya cubes
• A few soaked black goji berries
• Whipped cream (optional)
• Mint leaves (optional)

Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with foil if using a water bath.
2. In a bowl, combine the biscuit crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In a large bowl, beat the cream cheese until smooth and creamy.
5. Add the sugar and mix until combined.
6. Beat in the sour cream, vanilla extract, and cornstarch.
7. Add the eggs one at a time, mixing on low speed after each addition.
8. Fold in the pitaya purée and the soaked black goji berries.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake for 55–60 minutes, or until the edges are set and the center still has a slight wobble.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
12. Refrigerate for at least 6 hours, preferably overnight.
13. Garnish with fresh pitaya cubes, black goji berries, whipped cream, and mint before serving.

Serving Suggestions

• Fresh tropical fruit
• Raspberry or berry coulis
• Coconut whipped cream
• Hot tea
• Sparkling lemonade

Tips

• Bring the cream cheese, eggs, and sour cream to room temperature before mixing for a smooth filling.
• Avoid overmixing after adding the eggs to reduce the chance of cracks.
• For the creamiest texture, bake the cheesecake in a water bath.
• Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.