Basque Cheesecake

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  If you love cheesecakes, you definitely need to give this recipe a try. This Basque Cheesecake is so smooth and creamy and the best part is that it is easy to make. The worst part is having to wait for it to be refrigerated for 4 hours or overnight for the flavours to develop but the wait is so worth it. This recipe can be made using the oven or in the air fryer. I have made it both in the oven and in the air fryer. Both methods create a delicious cheesecake that your family and friends will ask you to make time and time again.  Happy Baking xo Basque Cheesecake  Ingredients · 250 grams cream cheese ·  ½  cup sugar · 2 eggs · 1 tablespoon cornflour ·  ⅓  cup thickened cream ·  ½  teaspoon vanilla extract  ·  ¼  teaspoon salt (optional) Instructions 1. Preheat oven to 250°C.  2. Line a 6-inch round tin with baking paper. 3. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy using a wooden spoon. 4. ...
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Mini Passionfruit Cheesecakes

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I recently managed to get some fresh passionfruits at the market and had to make some mini cheesecakes with them.  I love the tangy-ness that fresh passionfruits have and the refreshing after taste.  I don't know about you but I also love the smell of fresh passionfruits.

These Mini Passionfruit Cheesecakes are so easy and quick to make.  They have a lovely biscuit base with a delicious layer of cheesecake topped with some fresh passionfruit pulp.  They are great to make for parties or just because you love cheesecakes.

Happy Baking xo

Mini Passionfruit Cheesecakes

Ingredients

· 120 grams Marie biscuits
· 50 grams unsalted butter, melted
· 250 grams cream cheese
· ½ cup caster sugar
· 2 eggs
· ¼ cup sour cream
· 4 passionfruits

Decorations

· 2 passionfruits

Instructions

1. Preheat oven to 160°C.

2. Place cupcake cases into a 12-hole cupcake tin.

3. Place biscuits into a food processor and pulse until mixture resembles bread crumbles. Add cooled down melted butter and pulse until combined.

4. Evenly place the mixture amongst the 12 cupcake cases. Use the back of a spoon or cup to press the mixture down to form a crust. Refrigerate until needed.

5. Using an electric beater, beat the cream cheese and sugar until light and fluffy.

6. Add eggs, one at a time and beat well after each addition. Fold in the sour cream and the pulp of four passionfruits.

7. Pour mixture evenly amongst the 12 cupcake cases.

8. Bake in oven for 20 - 25 minutes or until just set (centre is still jiggly). Turn oven off and leave oven door ajar to allow the cheesecakes to cool to room temperature.

9. Refrigerate for 3 to 4 hours.

10. Before serving drizzle some passionfruit pulp over each cheesecake.

Tips

· For best results ensure all ingredients are at room temperature.
· Do not over mix the cheesecake mixture as this can cause cracked tops when the cheesecake is being baked due to the trapped air bubbles.



Did you bake this recipe?

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so I can see your wonderful bakes.

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Location: Australia

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