I made up this recipe when I was given a sample of passion fruit cheesecake by a restaurant in London. They wanted me to replicate it and deliver it together with other cakes that I baked for them. Although they loved the cheesecake I baked, the whole set up did not work out long term. I realised that doing wholesale baking is not for me. I felt more like a factory rather being a bakery. Doing that for almost a year made me feel like Friendly Nettle lost it’s face. I realised i preferred to create a variety of different bakes instead of the same thing day in day out. I’m currently working on my bakery site to make it more accessible for you guys! But for now, I am pleased to share my passion fruit cheesecake recipe that I have now turned into a mini cheesecake recipe. I think they are super cute and perfect for individual portions at a dinner party. MINI PASSION FRUIT CHEESECAKES makes 12-20 mini cheesecakes (depending on size)
(for the base)
- 200g digestives, finely crumbled
- 75g butter, melted
(for the filling)
- 600g soft cheese
- 125ml passion fruit syrup (50g sugar+passion fruit juice)
- 4 eggs
- 150g caster sugar
- 2 tbsp corn flour
(for the topping)
- 170g passion fruit pulp (either from a can or from around 6 passion fruits)
- 50g caster sugar
- 1 gelatine leaf (about 1-2g), soaked in cold water
1. Combine biscuit crumbs with melted butter. Divide the mixture into the mini cake tins and press it down with the spoon. I used a silicon muffin baking pan because I don’t have any other baking tins suitable. What I really would like to have is this type of pan!
2. In the food processor mix the filling and pour it on top of the cheesecake bases. Bake the cheesecakes in preheated 180C oven for 45min. I usually bake cheesecakes in the a bath, all you need to do is fill the baking tray below the cheesecakes with some boiling water. 3. Meanwhile, heat the passion fruit pulp with sugar. Melt the gelatine leaf into the mixture and remove then from the heat. Pour the topping over the baked and cooled cheesecakes. Place the cheesecake tray in the fridge to set. Once set, these mini cheesecakes should easily come out of their moulds/tins…. what ever you were baking them in!Enjoy!