Little Passionfruit Cheesecakes Food

MINI PASSION FRUIT CHEESECAKE

Steps:

• Preheat the oven to 350
• Add graham crackers and sugar to the bowl of a food processor and pulse until a they are the texture of course sand.
• While the food processor is running, pour in the butter and continue to mix until completely combined. When pressed, the graham crackers stock stick together.
• Line a 12 cup muffin pan with cupcake liners and scoop 2 tablespoons of graham cracker into each.
• Use the bottom of a measuring cup or the back of a spoon to pack the crust into the bottom of each cup.
• Bake for 8-10 minutes, or until the edge of each cup is slightly golden.
• Set aside the crusts to cool while preparing the cheesecake batter.
• Reduce the the oven temperature to 325.
• Add the cream cheese and sugar to the bowl of a stand mixer and mix on medium speed with the paddle attachment for 2-3 minutes, or until light and fluffy.
• Add the eggs one at a time. Mix completely between each addition.
• Add the heavy cream, salt, and vanilla extract and mix on low to combine.
• Sift in the flour and mix to combine.
• Pour the cheesecake batter into each cup evenly, approximately 1/4 cup of batter in each.
• Bake for 20-25 minutes until the cheesecakes are puffed slightly and set around the edges, but still giggly in the center.
• Allow the cheesecakes to cool in the muffin pan for 20-25 minutes, then transfer them to a cooling rack to cool the rest of the way.
• While they cool, prepare the passion fruit topping.
• In a small saucepan, combine passion fruit pulp and sugar, then bring to a simmer over medium heat.
• Allow to simmer for 8-10 minutes, or until reduced slightly.
• Place the passion fruit syrup in a heat proof bowl to cool completely.

MINI CHEESECAKES WITH PASSIONFRUIT AND RASPBERRIES

Steps:

• Place the biscuits into a large freezer bag and hit them with a rolling pin until you have fine crumbs.
• Divide the biscuit mixture between 8 small glasses.
• Place the cream cheese into a large bowl and beat with a wooden spoon until it is creamy. If you are doing this by hand, it is easiest if the cream cheese is at room temperature. Otherwise, I would suggest using the KitchenAid with the flat paddle attachment.
• Add the icing sugar, double cream, lemon juice and vanilla bean extract.
• Beat or whisk the mixture until it thickens to the consistency of a very thick yoghurt. It will look runny at first but keep beating away at a gentle speed.
• Taste to see if you need to add more sugar or lemon juice.
• Spoon the cheesecake mixture over the biscuit mixture in each of the glasses. For a cleaner presentation, and especially if you are doubling or tripling this recipe, I would recommend using a piping bag with a large round nozzle.
• Remove the pulp from the passionfruit and divide evenly between the glasses.
• Decorate each glass with a few raspberries.

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.

NO BAKE PASSIONFRUIT CHEESECAKE

Steps:

• Base: Remove seeds from dates and soak in boiling water for 5 minutes.
• Drain the dates and add along with walnuts add to a food processor or high speed blender and blitz until a wet crumb is formed.
• Using a 22.5 cm heavy gauge springform cake pan, release the bottom and place a square piece of baking paper in the bottom (side corners will stick out) and then fasten the clip to tighten the round side piece back into place. Line the sides of the cake pan with baking paper as well. This step helps to remove the cheesecake much more easily when it is ready to be eaten.
• Once the cake pan is lined, press the date/walnut mix into a tart dish with your fingers or the back of a spoon, making sure you go right to the edges.
• Prep: In a mortar and pestle, place the granulated sweetener and grind the granules for 2 minutes so that it becomes smoother.
• Filling: Using a food processor or high speed blender, add the cream cheese, cream, ricotta and sweetener and blitz until all combined.
• Gelatin: in a dessert bowl, add the ½ cup water and gently sprinkle the gelatin powder into the water, stirring with a spoon as you go, trying to keep it as smooth as possible. Set aside for a few minutes so it can form and become gelatinous.
• Meanwhile, with filling still in the food processor/blender, add the passionfruit (do not blitz yet).
• Microwave gelatin mixture for 10 seconds and stir with a spoon. Spoon gelatin mix into cheesecake filling and blitz for 30 seconds.
• Spoon the filling into the cake pan, using the back of a spoon to smooth out the top.
• Cover with plastic wrap and refrigerate for 3 hours.
• Passionfruit Jelly: in a dessert bowl, add the ¼ cup water and gently sprinkle 1 teaspoon gelatin powder into the water, stirring with a spoon as you go, trying to keep it as smooth as possible. Set aside for a few minutes so it can form and become gelatinous
• Microwave gelatine mixture for 10 seconds and stir with a spoon. Add the passionfruit pulp to gelatin mix and stir in.
• Pour passionfruit jelly mix over the top of your chilled cheesecake. Use back of a small spoon to smooth out or tilt side to side to spread it evenly over the top.
• Cover with plastic wrap and refrigerate overnight or for 10 hours.
• Serve freshly sliced mango or a few raspberries/strawberries.
• Keep cheesecake covered tightly with plastic wrap or in an air tight container in the fridge for upto 4 days.

LIGHT PASSIONFRUIT CHEESECAKE

Steps:

• Preheat oven to moderate(180°C/160°C fan-forced).
• Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
• Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
• Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
• Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
• Serve cheesecake drizzled with extra passionfruit pulp, if desired.

MINI MANGO AND PASSIONFRUIT BAKED CHEESECAKES RECIPE

Steps:

• Preheat the oven to 220C/gas 7. Mix the crushed biscuits with the melted butter and divide into the four cheesecake moulds. Bake for 10 mins and allow to cool slightly. Reduce the heat of the oven to 180C/gas 4.
• Meanwhile, beat the Philadelphia and sugar, stirring down the sides to ensure it's fully incorporated. Mix in the eggs, vanilla paste and all but 1tsp of the fruit compote.
• Divide into the moulds and top with a small dollop of the reserved compote. Use a cocktail stick or the end of a spoon to roughly swirl on top, this is optional. Bake in the oven for 20-25mins, there should be a slight wobble as they'll continue to set when they cool. Remove from the oven and allow to cool completely before removing from the moulds. Serve with extra compote, if liked.

PASSION FRUIT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.