In the heart of every bustling kitchen, where sunlight dances across gleaming surfaces, lies the promise of something extraordinary. The Mini Passionfruit Cheesecakes with Condensed Milk invite the senses on a serene journey, fusing sweetness and tang to evoke memories of sun-kissed afternoons. Each bite is a gentle reminder that in the delicate balance of flavors, true artistry is realized.
Why make this recipe
Crafting these mini cheesecakes is an embrace of simplicity and elegance. They are a celebration of the season’s best, where the lusciousness of passionfruit melds with the creamy richness of cheesecake, held within a buttery biscuit shell. Perfect for intimate gatherings or quiet nights at home, these charming delights transform any occasion into a feast to be cherished.
How to make Mini Passionfruit Cheesecakes With Condensed Milk
Ingredients:
- 200 g plain sweet biscuits (Arrowroot or Marie), finely crushed
- 100 g unsalted butter, melted
- 395 g can sweetened condensed milk
- 250 g cream cheese, softened
- 1/3 cup (80 mL) lemon juice
- 1 tsp vanilla extract
- 1/2 cup (125 mL) passionfruit pulp (fresh or canned)
- 2 tbsp caster sugar
- 1 tsp cornflour mixed with 2 tsp water
Directions:
-
Prepare the Base: Gently line a 12-hole muffin tin with delicate paper cupcake cases, inviting a canvas for our creations. In a bowl, unite the finely crushed biscuits with the velvety melted butter, blending until the texture resembles wet sand, earthy and fragrant. Distribute this mixture evenly among the muffin cases, pressing firmly with the back of a spoon to create a base that is both sturdy and tender. Allow it to rest in the embrace of the refrigerator while we advance to our creamy filling.
-
Make the Cheesecake Filling: In a large mixing bowl bathed in soft light, beat the cream cheese until it transforms into a smooth, luscious texture, devoid of any lumps. Gradually introduce the sweetened condensed milk, welcoming it in with gentle beats until fully incorporated, a silken blend emerging in all its glory. Infuse with the soothing notes of vanilla extract before embracing the brightness of lemon juice, stirring until the mixture thickens slightly, promising a kiss of zest within the creaminess.
-
Fill and Chill: With a soft touch, spoon the cheesecake mixture generously over each biscuit base, allowing it to settle gently into place. Smooth the tops with a spatula, creating a canvas smooth and inviting. Place these treasures back into the refrigerator for at least 3-4 hours, or until they firm up, ready to hold the final flourish of our culinary masterpiece.
-
Prepare the Passionfruit Topping: In a small saucepan, combine the vibrant passionfruit pulp with caster sugar, an alchemy of flavors waiting to unfold. Heat gently, stirring until the sugar dissolves, a sweet anticipation building. Introduce the cornflour slurry and watch as the mixture thickens slightly, transforming into a glossy topping that waits patiently to adorn our cheesecakes. Set it aside to cool completely, a serenade of tropical aromas wafting through the air.
-
Assemble: Once the cheesecakes have firmed, spoon the cooled passionfruit topping over each one, draping them in a golden-glow reminiscent of a summer sunset. Chill for another 30 minutes, allowing the flavors to mingle, the anticipation rising deliciously before serving.
How to serve Mini Passionfruit Cheesecakes With Condensed Milk
Present these charming desserts on a beautiful platter, allowing their inviting colors to steal the spotlight. Garnish with a sprinkle of zest or a slice of fresh fruit for an artisan touch. Serve alongside fragrant teas or light coffees, creating a moment where time seems to stand still, allowing each bite to dissolve into bliss.
How to store Mini Passionfruit Cheesecakes With Condensed Milk
These delightful treats can be stored in the refrigerator, nestled within their paper cases, for up to three days. Ensure they are covered gently with film to preserve their luscious topping and creamy filling, inviting indulgence anytime the heart desires.
Tips to make Mini Passionfruit Cheesecakes With Condensed Milk
- Ensure your cream cheese is at room temperature for a smoother consistency.
- If using fresh passionfruit, choose those that are slightly wrinkled for maximum sweetness and flavor.
- Experiment with a dash of coconut cream to lend an exotic note to your cheesecake filling.
Variations
For a twist, consider infusing the filling with a hint of finely grated ginger or substituting the passionfruit pulp with fresh berries, creating a delightful array of color and flavor that dances on the palate.
FAQs
Can I use regular sugar instead of caster sugar?
Yes, you can substitute regular granulated sugar, but it may take longer to dissolve. Caster sugar is recommended for a smoother texture.
How can I tell when the cheesecakes are firm enough?
The cheesecakes will feel set to the touch and slightly springy in the center when they are ready to serve.
Is it possible to freeze these cheesecakes?
Yes, these mini cheesecakes can be frozen before adding the passionfruit topping. Wrap each cheesecake individually in plastic wrap and foil, and freeze for up to a month. Thaw in the refrigerator before serving.
As we embark on this sensory adventure of flavors and textures, let us pause to appreciate the beauty of baking—a symphony of patience, creativity, and love. In the gentle art of crafting these mini masterpieces, we find solace and joy, a delicate dance that sings of the splendor in our shared moments.
Mini Passionfruit Cheesecakes with Condensed Milk
Ingredients
Method
- Gently line a 12-hole muffin tin with paper cupcake cases.
- In a bowl, combine the finely crushed biscuits with melted butter until it resembles wet sand.
- Distribute this mixture evenly among the muffin cases, pressing firmly to create a base.
- Refrigerate the bases while preparing the filling.
- In a bowl, beat the cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk, mixing until fully combined.
- Add vanilla extract and lemon juice, stirring until slightly thickened.
- Spoon the cheesecake mixture over each biscuit base, smoothing the tops.
- Refrigerate for at least 3-4 hours, or until firm.
- In a saucepan, heat passionfruit pulp with caster sugar until dissolved.
- Add cornflour slurry and stir until thickened.
- Set aside to cool.
- Once cheesecakes are firm, spoon the cooled passionfruit topping over each.
- Chill for another 30 minutes before serving.