Mini Passion Fruit Cheesecake

Enjoy your mini passion fruit cheesecakes! These are perfect for parties or a sweet treat any time.

Prep time: 20 mins

Chilling time: 4&½ hours

Makes: 6

Equipment:

Tala Performance 6 Hole Mini Sandwich Pan 

Tala Yellow Stoneware Mixing Bowl 

Tala 1920's Yellow Cooks Measure 

Tala 10 Disposable Icing Bags

Ingredients:

Base

150g digestive biscuits

70g unsalted butter, melted

Filling

300ml double cream

200g cream cheese

100g mascarpone cheese

90g icing sugar

1&½ teaspoon powdered gelatine, dissolved in 2 tbsp of hot boiling water

3 passion fruits (strained pulp)

Jelly

100ml hot boiling water

1 teaspoon powdered gelatine

1-2 tbsp icing sugar

2 passion fruit (pulp)

Method:

1. Reduce the biscuits to crumbs then mix with the melted butter.
2. Divide the biscuits mixture between the bases of a 6 hole mini sandwich tin and press it down with a spoon. Transfer to the fridge for 30 mins.
3. Add the sugar, double cream, mascarpone and cream cheese to a large mixing bowl and whisk with an electric hand mixer until well combined. Add the strained passion fruit pulp and the gelatine previously dissolved in water and mix well.
4. Transfer the filling to a piping bag. Cut off the tip then pipe over the biscuit bases, filling 5/4 of each hole. Make sure to leave space for the jelly. Spread evenly with the help of a spatula.
5. Make the jelly.

Dissolve the gelatine in the hot water then add the rest of the ingredients and mix well. Let cool down a little before pouring it over the cheesecakes.

6. Transfer to the fridge to set for at least 4 hours.
7. Gently remove from the tin. Decorate to your liking (optional).
8. Serve and enjoy!