Rich and creamy with a refreshing glaze, these cheesecakes are good for making up to three days in advance of when you need them. Perfect for preparing ahead for a dinner party.
Heat the oven to 220°C/200°C fan/425°F/Gas 7
Place the flour, almonds, butter, sugar, salt and orange zest into a medium bowl and rub in the butter until it forms fine crumbs. Add the orange juice and bring the mixture together to a dough. Roll into a fat sausage and cut into 6 equal pieces, each about 30g. Place the dessert moulds onto the baking trays, then press the dough flat into the base of each one. Bake in the oven for 7–8 minutes, until just turning golden. Leave to cool on the tray.
Reduce the oven temperature to 170°C/150°C fan/325°F/Gas 3.
Make the filling. Place the cream cheese, mascarpone and sugar in mixing bowl and beat until smooth. Beat the whole eggs and the yolk together, then gradually beat them into the mixture until smooth. Beat in the lemon zest and juice, and the lemon extract, then pour the mixture equally on top of the biscuit bases to fill to the top. Bake in the middle of the oven for 18 minutes, or until the tops of the cheesecakes are set but still have a sight wobble in the middle. Leave in oven with the door ajar for 15 minutes, then remove from the oven and cool for 30 minutes, before placing in the fridge to cool completely.
Meanwhile, make the meringue kisses. Reduce the oven temperature to 110°C/90°C fan/225°F/Gas ½. Place the egg white in the bowl of a stand mixer fitted with the whisk attachment and whisk until it forms stiff peaks. Gradually add the sugar and whisk to a stiff meringue, then fold in the lime zest. Spoon the meringue into the piping bag with the star nozzle and pipe small swirls onto the baking paper. (You only need 24, but the mixture will make many more – they will store in an airtight container for a week.) Bake for 60 minutes, until crisp and dry.
Make the glaze. Place the gelatine in a bowl with 4 tablespoons of cold water and leave to soften. Cut the passion fruits in half and scoop out all the insides. Place the flesh in a sieve and press the juice into a jug to give 35ml. Discard the seeds.
Place the passion-fruit juice, half the orange juice and the sugar in a small pan and heat until it starts to steam. Remove from heat and take the gelatine out of the water. Squeeze it out and place it in the pan. Stir until dissolved, then add the remaining orange juice. Leave to cool for 15 minutes, then pour the mixture equally over the top of each cheesecake. Place in the fridge for at least 30 minutes, until set.
To serve, carefully push the cheesecakes up and out of the moulds and place a meringue kiss on each corner.