Well it has certainly been a while hasn’t it. I can only apologise, you know what with Easter and all the chocolate eating going on, then getting tonsillitis (twice?!) writing just has not been at the front of the queue. Please forgive me. But I am here with a cheesecake recipe so I am sure this will make up for it. All forgiven? Excellent, let’s begin.
These mini beauties were made out of a *need* for dessert. Does anyone else get that? Dave often jokes that I have a second stomach reserved just for dessert, I think that is totally normal. We have been lucky enough to be enjoying a rather sunny spring time here in the UK, so much so that we have been out in the garden attempting to start a vegetable patch. All I can say is watch this space to see how we get on, although so far I have tomatoes, cucumbers, lettuce, french beans and sweetcorn actually growing in our greenhouse (disclaimer: it’s not really a greenhouse, more like a tent for plants). I am totally wavering off the point here, sorry. Anyway back to cheesecake, I wanted something that matched the sunshine and have been meaning to try out this flavour combination for a few months now (literally since Christmas). It really was worth the wait though, white chocolate and passion fruit is just totally on point, the tartness of the passion fruit cutting through the sweetness of the white chocolate, there is a reason this is a classic flavour combo.
I am lucky enough to know the cheesecake Queen that is Becky. I have tried her cheesecakes and can tell you that they are the bees knees. So of course this recipe is inspired by her many recipes. Check out her blog here.
This recipe calls for a mini dessert pan (mine is this one from kitchencraft but I know lakeland do one too). This tin is an absolute dream, the loose bottoms allows you to get the cheesecakes out without lining the tin (always a win in my book, anyone else hate lining tins?). They also create the perfect bite size cheesecake and because they are small the cheesecake sets in them in super speed time – yay for last minute pudding!
What is your favourite go-to quick pudding? What flavours do you think of especially in the warm weather?
Mini White Chocolate & Passion Fruit Cheesecakes
- 120g digestive biscuits
- 55g unsalted butter, melted
- 155g white chocolate
- 375g full fat cream cheese
- 1tsp vanilla extract
- 50g icing sugar
- zest of 1 lemon
- 125ml double cream
- 6 passion fruit
- 2tsp caster sugar
- 1tsp cornflour mixed with 20ml water
Crush biscuits to a fine sand like texture using a rolling pin then pour the melted butter over and mix together. Distribute equally in all the holes of a mini dessert tin with loose bottoms and press down (I use the end of a rolling pin to do this). Place in the fridge.
Melt the chocolate in a heatproof bowl over a barely simmering pan of water and leave to cool slightly.
In the meantime whisk the cream cheese, double cream icing sugar, lemon zest and vanilla extract together then add the cooled white chocolate and whisk until thick, smooth and glossy. Using a piping bag (or a teaspoon but be warned it will get messy) pipe the cheesecake mixture evenly on top of the cold biscuit bases and put it in the fridge to set.
Before serving heat the passion fruit with the sugar and add the cornflour mixture a little bit at a time until it thickens slightly, it will thicken more on cooling.
When you are ready to serve take the cheesecakes out of the tin and spoon a little of the passionfruit on top of each one.