Did everyone have a good weekend? Over here, I had one fabulousssss weekend for a squillion reasons, not in the least because it was the first time I got to sleep in in over a month (and yes, you bet I made good use of that) but because a tiny event happened out of the blue and my life is now forever changed.
Saturday actually started remarkably ordinarily with a lazy breakfast at Paper Cup, followed by some shopping in town for a birthday party we went to on Saturday night. But some time in the afternoon, somewhere in Pitt St mall (like, totally just outside of the Nespresso shop, I kid you not) Panu presented me with hands down the sparkliest present I’ve ever received… asked me a teeny tiny question… to which I answered…
And that is the reason why my weekend was so crazy awesome.
But what has all this got to do with mini passionfruit yoghurt cheesecakes? Nothing really, except that amidst all this excitement, I also managed to make a few of these over the weekend, thanks to wonderful ingredients from Chobani and Passionfruit Australia. Technically, passionfruit is an all-year fruit, but somehow I associate them with summer and was so glad I managed to get some huge, sweet passionfruits before winter descended (which it’s definitely doing).
I also used Chobani’s fat free plain Greek yoghurt which is super smooth and rich, perfect for dessert making with the added benefit of turning your dessert into a “healthy” option.
Gotta love it
Also, thanks to Su-yin’s recipe on Bread et Butter, which I’ve pretty much bastardised to make simpler
|Mini passionfruit yoghurt cheesecakes
15 original Digestive biscuits, crumbed
100 grams butter, melted
400 grams natural yoghurt (I used Chobani fat free plain Greek yoghurt)
450 grams cream cheese, at room temperature
3 tablespoons bottled passionfruit juice
1 tablespoon vanilla essence
1/2 cup thickened cream
3 teaspoons gelatine powder
3/4 cup sugar
Flesh of 4 large passionfruits, including seeds (or 5-6 medium passionfruits)
3/4 teaspoon gelatin powder
- Line a muffin tray with muffin/cupcake cups.
- To make the cheesecake base, crumb the Digestives with a pestle and mortar and place in large bowl. Melt the butter and add to the crumbs. Mix until well combined.
- Add between 1 and 2 tablespoons of crumb mixture into each muffin/cupcake cup and gently press onto the bottom. Set aside in fridge.
- To make the cheesecake filling, first whisk the yoghurt and passionfruit juice until combined and set aside.
- Put the thickened cream in a small saucepan and heat until warm to touch. Sprinkle the gelatin powder and stir until dissolved. Remove from heat and set aside.
- In a large bowl, combine the cream cheese, sugar and vanilla essence and beat until fluffy.
- Gently fold in the cream, followed by the passionfruit yoghurt mixture and mix until properly incorporated.
- Pour the cheesecake filling onto each crust. Refrigerate until set (this can take up to 6 hours).
- To make the passionfruit topping, place the flesh of 4-6 passionfruits in a small saucepan. Remove any fibrous portions).
- On low heat, sprinkle the gelatin powder and stir until dissolved. Remove from heat and let cool.
- When cool, spoon some topping over each cheesecake. Refrigerate until set (this can take up to 2 hours).
- When ready to serve, remove each cheesecake from the muffin tray and gently pry loose from the cup by running a butter knife along the edge of the cake. I found that the cakes were best served one day after making.
|Makes about 16 or 1 8-inch round cheesecake.