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Mini passionfruit cheesecakes
Mini passionfruit cheesecakes
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Prep Time:
285 minutes
Cook Time:
15 minutes
Total Time:
300 minutes
Create a burst of flavor with mini passionfruit cheesecakes.
Ingredients:
  • 5 plain sweet biscuits
  • 40g butter, melted
  • 125g cream cheese, softened
  • 20.00 gm caster sugar
  • 1 egg yolk
  • 2 passionfruit, halved
  • 63.13 gm thickened cream
Instructions:
  • Preheat your oven and generously grease a mini muffin pan with a 1 1/2 tablespoon capacity. Line each hole with two 1cm x 8cm strips of baking paper, crossing them for easy removal.
  • Blend biscuits until the mixture resembles fine breadcrumbs. Mix in the butter until just combined. Press 1½ teaspoons of the mixture into the base of each hole using the back of a teaspoon. Chill in the refrigerator for 10 minutes.
  • In a processor, blend cream cheese and sugar until smooth. Add egg yolk and process until combined. Then, add 1 tablespoon passionfruit pulp and pulse briefly. Spoon 3 teaspoons of the cream cheese mixture onto each base, tap the pan to level. Bake for 15 minutes until firm. Let it cool for 1 hour, then refrigerate for 3 hours before serving.
  • Whisk cream until soft peaks form, then gently lift cheesecakes from the pan, discarding the paper. Add a dollop of cream on each cheesecake and drizzle with the remaining passionfruit pulp before serving.

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