MINI PASSION FRUIT CHEESECAKES

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Mini Passion Fruit Cheesecakes image

Provided by My Food and Family

Categories     Home

Time 4h2m

Yield 4 servings

Number Of Ingredients 9

9 whole graham crackers, finely crushed
3/4 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup plus 2 Tbsp. unsalted butter (room temperature), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1 large whole egg
3/4 cup frozen passion fruit pulp, divided
1 Tbsp. cornstarch
3 egg yolks

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.

Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 14 g, Protein 10 g

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