Sorry i didnt bookmark the site which i got this recipe from , i just copied into my notebook. The original recipe will make one 9" cheesecake, i halved the recipe and make into 2 mini cheesecakes.The cheeseckaes may look big in the photo but it's actually quite a small cake, about 4 " in diameter. Quite a rich cheesecake and with some passionfruit topping, it adds tangy to the flavour..i only took a very small slice each time. I made the topping the following day after covered it in the fridge overnight.
Ingredients: (make one 9" cake)
185gm plain biscuits or digestive biscuits
90gm melted butter
500gm cream cheese
3 eggs, separated
1tsp grated lemon rind
pulp of 3 passionfruits
1/2 cup caster sugar
1/4 cup plain flour
1 tbsp lemon juice
1.Grease a 9" springform pan
2.Crush biscuits and combine with melted butter and press to the bottom of the pan.Chill till firm.
3.Beat cream cheese until soft, add sugar and beat until light and fluffy. Beat in egg yolks and stir in sifted flour, lemon rind , lemon juice and the passionfruit pulp.
4. Beat egg whites until hard and fold this into the cream cheese mixture. Pour carefully into the cake pan.
5.Bake in slow oven 150C for 40mins, turn off the heat and leave in the oven until cool.
1tbsp corn flour
55gm caster sugar
160gm passionfruit pulp
1.Combine cornflour and water in a small bowl. Add passionfruit and sugar.Transfer this to a small pan and place over medium heat and cook, stirring occasionally until mixture thickens. Cool and pour over cheesecake.