Passionfruit Cheesecake Slice Recipes

PASSIONFRUIT SLICE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper.
• In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
• Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges.
• In a separate mixing bowl, add condensed milk, lemon juice and passionfruit and stir to combine.
• Pour mixture over coconut crust. Add a tablespoon of passionfruit pulp on top and swirl using a butter knife.
• Bake slice for another 15 minutes or until slightly firm to the touch. Leave to cool for at least 30 minutes in the baking tin. Then place in the fridge for at least 2-3 hours to set. Cut into small slices to serve.

MINI PASSION FRUIT NO BAKE CHEESECAKES

Steps:

• Place cookies/crackers in the bowl of a food processor and process into fine crumbs. Pour in the melted butter and blend until the mixture resembles wet sand.
• Line a muffin pan with paper liners and add a few spoonfuls of crumbs into the base of each liner. Press down and flatten with the back of a spoon and set aside.
• To make the filling, combine room temperature cream cheese, mascarpone, condensed milk and lemon juice in a bowl and whip with electric beaters for 2 minutes or until thick and smooth.
• Beat in the passion fruit (you can strain out the seeds if you prefer). Fill each liner with cheesecake mixture and add a swirl of passion fruit to the top of each cheesecake (optional).
• Allow the cheesecakes to set in the fridge for at least 12 hours but ideally overnight.
• Top with whipped cream and serve.

PASSIONFRUIT CHEESECAKE SLICE

Steps:

• Line a 30cm x 20cm baking tin/pan with baking paper.
• Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
• Using an electric mixer, beat cream cheese until smooth.
• Add sour cream and 1/2 cup of icing sugar.
• Beat until well combined.
• Stir in lemon rind.
• Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
• Remove from heat, cool to room temperature.
• Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
• Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
• Refrigerate for 4 hours or until set.
• Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
• Stir until well combined.
• Spread over passionfruit icing mix over slice.
• When set, cut into squares and serve.