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
|Makes about 16 or 1 8-inch round cheesecake.|