Granadilla (also known as passion fruit) cheesecakes are so easy to make and so quick to disappear once they’re put on the table – if they manage to make it that far from the fridge!
These mini cheesecakes are so smooth and tangy, with the creaminess of a first-class cheesecake, topped with fresh granadilla pulp for a zap of citrus to complement the richness of the cream cheese.
Make them once and you’ll never stop receiving compliments. No matter the weather, these always go down with a big smile and a full mouth.
Best of all, they’re made in individual portions so you don’t need to worry about slicing and plating. But that doesn’t mean your guests won’t be asking for seconds!
- 12 coconut biscuits, crushed
- 60ml (¼ cup) melted butter
- 250g Philadelphia cream cheese
- 250g (1 cup) ricotta cheese
- 2 jumbo eggs
- 125ml (½ cup) sugar
- 30ml (2 tablespoons) fresh lime or lemon juice
- 6 fresh granadillas pulped (1/2 cup) plus extra for decoration
- Preheat oven to 160 degrees Celsius
- Mix together the melted butter with the crushed biscuits
- Place a tablespoon in the bottom of each ramekin
- Press down lightly with the back of a spoon
- Chill for 15 minutes
- Place the ricotta, cream cheese, sugar, eggs and lime juice in a food processor and blitz until smooth
- Stir in the granadilla pulp and spoon the mixture into the ramekins
- Place the ramekins into a deep roasting pan
- Fill the roasting pan with boiling water to reach halfway up the sides of the ramekins
- Bake for 15 minutes or until firm on top
- Serve chilled and decorate with a drizzle of fresh granadilla pulp
There are endless ways to make use of these porcelain ramekin dishes!
They're not only perfect for main courses, soufflés, crème brûlées, pot pies, molten lava cakes, chocolate fondants, cobblers and bread and butter puddings, but they're also a great serving dish for dipping sauces, sour cream, olives, assorted nuts or ice cream.