‘ou definaly ave to bwog this, this is realy gooo.’ That’s what ‘you definitely have to blog this, this is really good,’ sounds like from someone with a mouthful of baby passionfruit cheesecake.
Even if I do say so myself, these were absolutely scrumptious (no I didn’t have two!). Crunchy crumble topping, sweet delicious passionfruit and smooth cheesecake with a hint of lemon all work together to make this little pot of magic.
I love anything in individual servings but these are especially good for a party because you don’t need to be sitting at a table to eat them.
You can even make up all the elements a day or two in advance then throw them together in a few minutes when you’re ready. I promise you will not be disappointed with these. Just a little warning, only make as many as you need for each guest to have one each. Having extras in the fridge is dangerous.
Step one – throw the cream cheese, sour cream (yes sour cream), lemon juice and half the sugar into a food processor and whiz it up until it’s smooth.
Scrape down the sides and add the eggs then whiz it all up again until it’s smooth.
If you don’t have any cute little jars, you can use ramekins instead.
I know I’ve told the story before but in case you haven’t heard it – when I was in South America with my parents and sister in January, the breakfast buffet at our first hotel served yoghurt that came in these adorable little pots. Each morning mum and I would ‘eat’ several tubs and take the empty jars back to the room to wash up and stash away. It was quite a feat getting 15 jars back in our already over-crowded suitcases but I’m so glad we did.
Divide the mixture between 6 vessels of your choice and then stand them in a baking dish.
Pour in boiling water so it reaches half way up the filling then cover the dish loosely with aluminum foil.
Bake the cheesecakes at 170C fan-forced for 20-25 minutes or until they are set but still jiggle a little bit in the middle.
Meanwhile make the passionfruit syrup. Put the rest of the sugar in a saucepan and add 1/3 of a cup of water. Cook it all, stirring until the sugar dissolves and then let it simmer for another two minutes or until it thickens a little.
You’re meant to blitz the passionfruit in the food processor to break up any big chunks. I didn’t want to wash mine out again so I put it all in a tall glass and snipped away with scissors for a minute until it was nice and separated – perfect and no extra cleaning up.
Add the chopped up passionfruit pulp to the pot and let it simmer for another couple of minutes.
I forgot this step and had to re-heat the whole thing again when I realised but next up you have to dissolve the arrowroot in one tablespoon of water and then add it to the pot too. Keep simmering until it turns syrupy (only about two minutes).
Pour it into a container and let it cool.
Once the cheesecakes are cooked, set them aside to cool to room temperature and then cover each one and refrigerate them for at least two hours.
Meanwhile, crunch up the gingernut biscuits and lay them out on a lined oven tray. Bake them for 10 minutes just to crisp them up then lay them out on a plate to cool. One they’re cooled, store them in an air-tight container until you’re ready to serve dessert.
To serve, divide the syrup between the jars and top it all with a sprinkle of gingernut crumb. Enjoy!
What about you? Do you prefer little individual desserts or something you can cut a big slab from and sneakily go back for seconds without two pots as evidence?
- 6 gingernut biscuits, crushed
- 250g (9oz) light cream cheese
- 120g (4.20z) low-fat sour cream
- 1 tbsp lemon juice
- 1 cup caster sugar
- 3 eggs
- 6 passionfruit
- 1 tsp arrowroot
- Pre-heat the oven to 170C(338F) fan-forced and line a baking tray with baking paper.
- Place the crushed biscuits on the paper and bake for 5-10 minutes (leave the oven on).
- Leave them to cool completely on the tray.
- In a food processor, blitz together the cream cheese, sour cream, lemon juice and half the sugar.
- Add the eggs to the bowl and whiz again until the mixture is smooth.
- Divide the batter between 6 glass pots or ramekins.
- Put them into a roasting dish and the pour boiling water into the dish so it reaches half way up the mixture in the jars.
- Cover it with aluminum foil but not too tightly and then bake for 20-25 minutes or until the pots are just set but still slightly wobbly in the middle.
- Take the pots out of the water and put them on something heat-proof and let them cool completely and then refrigerate.
- Put the passionfruit in a tall glass and use scissors to chop the passionfruit to break up any membranes.
- Place the other half of the sugar in a saucepan and add ⅓ of a cup of water.
- Heat the pot, stirring over low heat until the sugar dissolves the let it simmer for another 2 minutes.
- Add the chopped up passionfruit pulp and simmer it all for another 2 minutes.
- Mix up the arrowroot with 1tbsp of water to dissolve the arrowroot then add it to the passionfruit pot.
- Stir and then simmer it for another minute or two until it's thick and saucy.
- Transfer it to a jug to cool and then chill.
- To serve, divide the syrup between the cheesecake pots and sprinkle each one with crushed ginger biscuits.