Mini Mango And Passionfruit Baked Cheesecakes Recipes

PASSION FRUIT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

MINI MANGO AND PASSIONFRUIT BAKED CHEESECAKES RECIPE

Steps:

• Preheat the oven to 220C/gas 7. Mix the crushed biscuits with the melted butter and divide into the four cheesecake moulds. Bake for 10 mins and allow to cool slightly. Reduce the heat of the oven to 180C/gas 4.
• Meanwhile, beat the Philadelphia and sugar, stirring down the sides to ensure it's fully incorporated. Mix in the eggs, vanilla paste and all but 1tsp of the fruit compote.
• Divide into the moulds and top with a small dollop of the reserved compote. Use a cocktail stick or the end of a spoon to roughly swirl on top, this is optional. Bake in the oven for 20-25mins, there should be a slight wobble as they'll continue to set when they cool. Remove from the oven and allow to cool completely before removing from the moulds. Serve with extra compote, if liked.

MINI PASSION FRUIT CHEESECAKES

Steps:

• Preheat oven to 325°F.
• In a food processor, combine graham cracker crumbs, 2 Tbsp. sugar and 5 Tbsp. butter. Press onto bottom of 4 (4-inch) tart pans. Bake for 12 minutes or until golden. Let them cool completely.
• Beat cream cheese, 1/4 cup of the remaining sugar and vanilla with mixer until well blended. Add 1 whole egg; mix on low speed until blended. Add 1/4 cup passion fruit pulp and mix until blended. Pour over the individual crusts.
• Bake for 15 minutes. Lower the oven temperature to 300°F and bake for another 5 minutes or until the centers are almost set. Cool and refrigerate for at least 1 hour.
• In a small saucepan, mix remaining 1/2 cup passion fruit pulp, remaining 1/2 cup sugar, cornstarch and the 3 egg yolks. Cook for about 10 minutes on low temperature until thickened, stirring the whole time. Add remaining 5 Tbsp. butter, 1 Tbsp. at a time, cooking and stirring after each addition until melted. Pour into a small bowl and cover with plastic wrap, placing plastic wrap directly on top of the curd to prevent a skin from forming. Refrigerate for 2 hours before using.
• Remove the cheesecakes from their tart pans and spread the cooled passion fruit curd over the top.
• Decorate the mini cheesecakes with raspberries or any other fresh fruit/berries of your choice.

NO-BAKE PASSION FRUIT AND MANGO CHEESECAKE

Steps:

• Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
• Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
• Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.