MINI PASSION FRUIT CHEESECAKES

Mini Passion Fruit Cheesecakes image

Provided by My Food and Family

Categories Home

Time 4h2m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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