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 6small ramekins
Total Time 30 minutesmins
Ingredients
coconut biscuitscrushed
60ml¼ cup melted butter
250gPhiladelphia cream cheese
250g1 cup ricotta cheese
2jumbo eggs
125ml½ cup sugar
30ml2 tbsp fresh lime or lemon juice
6fresh granadillas pulped½ cup plus extra for decoration