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1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream and passionfruit puree until combined.
4. Divide the filling evenly over the crusts. Bake for 18–20 minutes or until the centers are just set. Cool completely, then refrigerate for at least 2 hours.
5. To prepare the passionfruit drip, combine passionfruit puree, sugar, and cornstarch in a small saucepan. Mix water into the cornstarch to dissolve. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
6. Spoon the passionfruit drip over the chilled cheesecakes and garnish with fresh passionfruit seeds or zest if desired. Serve chilled.
Preparation time: 20 minutes
Baking time: 25 minutes
Chilling time: 2 hours
Total time: 2 hours 45 minutes
Servings: 12 mini cheesecakes
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