Mini Passion Fruit Cheesecakes
Serving Size / Yield
- graham cracker crumbs
- 1 T. butter, melted
- 1/2 C. cream cheese, softened
- 1 T. caster sugar
- 1 egg yolk
- 2 passionfruit, halved
- 1/4 C. thickened cream
- 1 carton fresh raspberries
Preheat oven to 300° F. Grease a 12-hole mini muffin pan. Line base and side of each hole, crossways, with two strips of baking paper.
Add butter to graham cracker crumbs and process. Press 1½ teaspoons mixture into base of each hole with the back of a teaspoon. Refrigerate for 10 minutes.
Meanwhile, place cream cheese and sugar in processor. Process until smooth. Add egg yolk. Process until combined. Add one tablespoon passion fruit pulp. Pulse until just combined. Spoon three teaspoons cream cheese mixture over each base. Tap pan on bench to level. Bake for 15 minutes or until tops are firm to touch. Remove from oven. Stand for one hour, and refrigerate for three hours.
Whisk cream until soft peaks form. Lift cheesecakes from pan. Discard paper. Drizzle with remaining passion fruit pulp, fresh raspberries, and serve.