Mini Passionfruit Cheesecake

I recently bought a new cookbook tittled "Favourite Cupcakes and Cheesecakes" because it had some interesting recipes. Also the pictures inside were really beautiful. So as an "opening ceremony" I decided to bake a mini cheesecake for my husband. He'll love this simply because he's a one dessert-man .. anything with cheese only - full stop!

This cheesecake uses passionfruit. Surprisingly I've yet to bake anything that calls for passionfruit. The one and only time I've had passionfruit was with a cup of plain yoghurt. I dare say that it's really an unusual fruit and is sourish. It's a real simple recipe that can be whipped up in no time at all. Also if you don't fancy passionfruit, don't be put off, you can always substitute it with any other fruit such as strawberry, blueberry, raspberry, mango.



Mini Passionfruit Cheesecake
Serves 4

For the base:

60g digestive biscuits, finely crush
30g butter, melted
1/2 cup sugar

For the filing:

500g cream cheese, softened
1/4 cup passionfruit pulp, strained
1 tsp vanilla extract
1/4 cup sugar
2 large eggs
4 fresh passionfruit

Method:

1) Preheat oven to 165C.

2) To make the base, combine biscuit crumbs, butter and sugar. Line four 10cm springfrm tins with baking paper, then press mixture evenly onto the bottoms of the tins. Bake the base for 5 minutes.

3) For the filing, combine cream cheese, passionfruit pulp, vanilla and sugar in an electric mixer. Mix on medium speed until well combined. Divide filing evenly between the bases.

4) Bake for 25 minutes. Cool before removing from tines.

5) Decorate with fresh passionfruit and serve. You can serve this cold as well.