I have always been amazed by how the pulp of the passion fruit seems solid when it is adhered to the shell, but once you scoop it out, it becomes watery with a mix of sweet and sour taste, making it a perfect addition to my cheesecake. I used the passion fruit juice (without seeds) in my cheesecake filling and it perfectly complemented the date-pecan-hazelnut crust. The mini cheesecakes were so delicious that everyone in my family had two at once.
Servings : 12 mini cheesecakes
Ingredients :
Crust:
90 g Roasted pecans
90 g Roasted hazelnuts
9 pieces Dates
25 g Salted butter (melted)
Filling :
450 g Cream cheese (room temperature)
140 g Raw sugar
2 tbsp Passion fruit juice (from 5 fruits)
2 large Eggs (room temperature)
100 g Non-dairy whipping cream
Cheesecake Topping :
6 Passion fruits