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Ice-cube tray lemon and passionfruit cheesecakes
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Irresistible mini cheesecakes sure to please your party guests.
Ingredients:
  • 150g gingernut biscuits
  • 75g butter, melted
  • 6.00 gm powdered gelatine
  • 20.00 gm boiling water
  • 250g cream cheese, softened
  • 70.95 gm caster sugar
  • 4.40 gm vanilla extract
  • 10.60 gm lemon juice
  • 83.33 gm thickened cream
  • 3 passionfruit, halved
Instructions:
  • Prepare the ice-cube trays by lightly greasing each of the 24 holes. Then, line each hole with a small strip of baking paper, ensuring the paper extends 2cm over the long sides of each hole.
  • Put biscuits in a food processor and pulse until they turn into fine crumbs. Add butter and pulse until fully mixed. Evenly distribute the biscuit mixture into the holes, pressing down firmly. Chill in the refrigerator until ready to use.
  • Sprinkle gelatine over boiling water in a small jug and stir until completely dissolved.
  • In a stand mixer, combine cream cheese, 1/4 cup sugar, vanilla, and lemon juice until fluffy. Pour in cream and mix until slightly thickened. Slowly add half of the gelatine mixture while mixing. Stir until just combined. Transfer mixture into molds and refrigerate for 1 hour before serving.
  • In a small saucepan over medium heat, mix passionfruit pulp, sugar, and water. Stir until sugar dissolves and bring to a simmer. Add this passionfruit mixture to the gelatine mixture and stir until smooth. Let it cool for 10 minutes, then pour it over the cheesecake mixture in ice cube tray holes. Refrigerate for 2 hours until set.
  • Gently lift cheesecakes using the baking paper strips, then remove and discard the paper. Serve.

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