Little Passionfruit Cheesecakes with Marscarpone

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This recipe pre-dates my 5 Ingredients philosophy.

Little Passionfruit Cheesecakes with Marscarpone

From Stonesoup

Adapted from Emma Knowles’ mango cheesecake recipe in the Feb07 Australian Gourmet Traveller.

Individual cheesecakes make a lovely dessert. If you were in a more mango mood just replace the passionfruit with 120g mango flesh and up the lime juice to 2 limes and serve with sliced mango on top.

Serves 6
120g digestive biscuits
30g butter, melted
250g cream cheese, softened
250g marscarpone
2 eggs
90g caster sugar
2T lime juice
180g passionfruit pulp
extra passionfruit to serve
marscarpone to serve

1. Preheat oven to 150C. Line 6 cups with squares of baking paper to cover the base and sides. Whizz biscuits in a food processor until they resemble coarse breadcrumbs. Add melted butter and mix until combined. Divide between cups, pressing down to line the base of each. Refrigerate until required.

2. Combine cream cheese, marscarpone, eggs, sugar and lime juice in a food processor and mix until very smooth. Add passionfruit pulp and process until just combined. Divide filling between the cups. Bake for 30-40mins or until just set.

3. Cool to room temperature and then refrigerate until ready to serve. Remove from the cup and paper and place each cheesecake on a plate. Top with passionfruit and serve with marscarpone passed separately.