adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Upside-down passionfruit cheesecake pots
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
"Delicious passionfruit cheesecake pots, bursting with fragrance and fruitiness, will impress your guests."
Ingredients:
  • 200g shortbread biscuits, crushed
  • 40g unsalted butter, melted
  • 250g cream cheese, softened
  • 120g sour cream
  • 21.00 gm lemon juice
  • 220g caster sugar
  • 3 eggs
  • 6 passionfruit
  • 2.50 gm arrowroot
Instructions:
  • Preheat your oven to 170°C.
  • Combine shortbread and butter in a bowl until well mixed. Spread the mixture onto a lined baking tray and bake for 10 minutes or until evenly golden, stirring twice during baking to ensure even cooking (watch closely to avoid burning).
  • Combine cream cheese, sour cream, lemon juice, and 1/2 cup (110g) sugar in a food processor until smooth. Then add eggs and blend until combined. Divide the mixture among six 200ml ramekins. Place the ramekins in a roasting pan and pour enough boiling water to come halfway up the sides. Cover loosely with foil and bake for 20-25 minutes until set with a slight wobble in the center. Cool to room temperature and chill before serving.
  • Separate passionfruit flesh from seeds by pulsing it in a food processor. In a saucepan, dissolve 1/2 cup (110g) sugar in 1/3 cup (80ml) water over low heat, simmer for 2 minutes until slightly thickened. Add passionfruit and simmer for 2 more minutes until syrupy. In a bowl, combine arrowroot with 1 tablespoon water, then stir into sauce and cook for 1 minute until thickened. Allow to cool before using.
  • Top your luscious cheesecake pots with a crunchy crumb topping and drizzle with zesty passionfruit sauce before serving.

Similar Recipes