Maypops are the fruit of a passionflower that are native to Virginia (and much of the American South), and they’re a real trip. From the outside, the fruit is a wrinkly green ovular ball about 3 inches tall. Nothing much to look at. Inside is where the action is — silky, citrusy pulp surrounds crunchy black seeds that explode in a burst of tropical flavor.
If you happen to befriend a good Southern gardener, you might end up with a windfall of maypops in a basket on your doorstep. Angle your friendship toward this goal; I assure you, it’s worth it. Or, if you’re local to Richmond, you can find them for $1 a piece at the Birdhouse Market. Legacy Farms sells them. Eat a few out of hand just to get your bearings, and then save the rest for these.
Maypop Cheesecake Bars
Ingredients
2 (5.3 oz) packages of Walker’s Shortbread cookies
1/4 cup butter, melted or super soft
1 teaspoon + 2 tablespoons + 1 teaspoon granulated sugar, separated
About 8-10 maypops, reserve 2 for garnish
2 (8 oz) packages Philly cream cheese, softened
1/2 cup sour cream
2 eggs, room temperature
1/2 teaspoon vanilla extract
Directions
Scoop the seeds of 6-8 maypops, and place the seeds and pulp in a food processor. Pulse for about 30 seconds to remove the juice from the seeds. Strain and reserve juice. You want 1/3 cup juice, so measure out 1/3 cup and reserve the rest if you have any. Discard seeds (or save them, and plant them!).
Preheat the oven to 350°F. Place cookies in the bowl of a food processor, and pulse several times. Add butter and 1 tsp. sugar, and pulse until a buttery sand forms. Line a 9x13” baking dish with parchment paper, and press the shortbread crumb mixture in to the pan evenly. Bake for about 8 minutes, and remove to a cooling rack to cool completely. (Or pop it in the fridge.)
Clean and dry the food processor bowl one more time, and then add the cream cheese, sugar, sour cream, egg, vanilla, and 1/3 cup maypop juice, and process on high until thoroughly combined. Scrape down the sides of the bowl with a plastic spatula, and blend again.
Lower oven temp to 300°F. Pour cheesecake batter over the prepared crust. Bake for one hour. The top should be ever so slightly jiggly when removed from the oven. Just a wee jiggle! Cool on a baking rack and then in the fridge until ready to serve.
To serve, scoop out the seeds of two maypops. Combine with any remaining maypop juice and 1 teaspoon of sugar. Cut cheesecake bars into squares, and garnish with maypop seed mixture.