Passion fruit cheesecake by Jassy Davis
These mini cheesecakes are pretty rich, but a real treat for the weekend.
Prep time:15 minutes
Cook time:30 minutes
2 digestive biscuits
75ml double cream
75g soft cheese, beaten
½ tsp vanilla extract
40g icing sugar, sifted
1 wrinkled, ripe passion fruit
1. Crush the digestive biscuits with a pestle or the end of a rolling pin to make fine crumbs. Melt the butter.
2. Stir the crushed digestive biscuits into the butter to coat them and then spoon into 2 (150ml) pots or glasses. Press down with the back of a teaspoon to smooth and flatten. Chill for at least 30 minutes to set.
3. Whip the double cream to form stiff peaks. Add the soft cheese, icing sugar and vanilla extract. Fold to combine. Spoon over the biscuit base. Smooth and chill for at least 30 minutes.
4. When you're ready to serve, halve the passion fruit and scoop out the pulp. Spoon it over the cheesecakes and serve.
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