Brown Sugar and Passion Fruit Cheesecakes

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Easter calls for brunch 🙂 Which includes whipped cream to have on your hot cross buns…..

 

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This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base. 

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We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing 🙂

 

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Enjoy this goodness!

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Brown Sugar and Passion Fruit Cheesecakes
Ingredients:
Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
½ tsp vanilla essence
To top:
½ cup passionfruit pulp

Instructions:
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.

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