Tangy Granadilla Cheesecakes

These mini cheesecakes are so smooth and tangy, with the creaminess of a first-class cheesecake.

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!

Tangy Granadilla Cheesecakes | Cooking Clue | The Eater's Manifesto

Granadilla Cheesecakes

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.
Servings 6 small ramekins
Total Time 30 mins

Ingredients
 
 

  • coconut biscuits crushed
  • 60 ml ¼ cup melted butter
  • 250 g Philadelphia cream cheese
  • 250 g 1 cup ricotta cheese
  • 2 jumbo eggs
  • 125 ml ½ cup sugar
  • 30 ml 2 tbsp fresh lime or lemon juice
  • 6 fresh granadillas pulped ½ cup plus extra for decoration

Instructions
 

  • Preheat oven to 160 °C
  • 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

Notes

Will keep 3 to 4 days in the fridge, if it lasts that long
Course: Sweets and Desserts
Keyword: baking, cheesecake, dessert, sweets
Our Pick
Classic Porcelain Ramekins
$23.99

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.

12/07/2022 06:33 pm GMT

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