These are beautifully simple cheesecakes made with a crunchy crumble-like oaty base. They make a delicious prep-ahead dessert for a dinner party or summer barbeque.
Makes:
4
Difficulty:
Easy
Baking Time:
25 mins
- V
- Ingredients
- Method
Print recipe
Method
Step 1
For the biscuit base, pre-heat the oven to 200°C /180°C fan/400°F/Gas 6 and line a baking sheet with a non-stick paper. Grease and line 4 x 8cm cake rings with non-stick spray and non-stick paper.
Step 2
Tip the flour, salt, oats and sugar into a medium bowl. Add 25g of the butter and rub into the flour until the mixture resembles breadcrumbs. Stir in the honey, then spread the mixture out evenly on the lined tray and bake for 10 - 12 minutes, until golden brown. Remove from the oven and leave to cool on a wire rack.
Step 3
Reduce the oven temperature to 170°C /150°C fan/325°F/Gas 3.
Step 4
For the raspberry purée, place the raspberries in a mini food processor and blitz to a purée. Pass through a sieve into a small bowl. Spoon into a small piping bag.
Step 5
For the cheesecake base, blitz the cooled biscuit to a crumb in a food processor and melt the remaining 50g butter in a small pan. Tip the biscuit crumb into the melted butter and stir to combine. Divide the mixture evenly between the 4 cake rings, pressing down with the base of a glass or the end of a rolling pin. Chill in the freezer for 10 minutes to firm up.
Step 6
For the filling, tip the cream cheese into the bowl of a stand mixer with the paddle attachment. Beat until smooth, then add the egg and egg yolk and continue beating on medium speed until smooth. Add the passion fruit pulp and seeds, cornflour and cream, then beat on low speed until well mixed.
Step 7
Pour the filling evenly over the biscuit bases and level with a palette knife. Cut the tip off the piping bag to make a tiny hole, then pipe 5 small (hazelnut size) dots of raspberry purée around the outside edge of the cheesecakes. Run a skewer in a circle through the centre of each blob to ripple the mixture.
Step 8
Bake for 15 - 20 minutes, until the cheesecakes start to colour and have a slight wobble in the centre. Remove from the oven and leave to cool, then chill for 30 minutes until firm.
Step 9
Once cooled, lift the rings off the cheesecakes and arrange them evenly on the serving plate. Pipe 3 dots of raspberry purée in a semi-circle on the plate around each cheesecake, then run a cocktail stick through the centre of each blob to create a pattern on the plate.
Step 10
To decorate, whip the cream, vanilla and icing sugar to medium peaks, then spoon into a small piping bag fitted with an open star nozzle. Pipe a rosette of cream off-centre on the top each cheesecake, then drizzle some passionfruit pulp and seeds over the top. Finally place a ½ raspberry on top of each cream rosette.
