Mini Passionfruit Biscoff Basque Cheesecake

 Inspired by a flavour combination for macarons that I made for one of my regulars who said it's "Superbly good! 10/10!",  I made the same combination of flavour for basque cheesecake!

This cheesecake is only 9cm in diameter!

Checkout the creamy cross-section!

Burnt basque cheesecakes are simple to make once you figure out how to work with your oven because the most technically challenging part is trying to nail the char while keeping the interior in a creamy "Goldilocks condition" where it's not too uncooked and runny nor curdled due to overbaking. It took me several tries to nail this for a mini version which is more challenging than larger cheesecakes because mini ones either end up charred and overbaked (curdled inside) or lack the char if the interior is right. 

I can assure you that this combination is superb as a cheesecake because the richness of cheesecake is balanced out by the light caramel notes of Biscoff and fresh tartness of passionfruit. I have so many people who tasted it said they loved it so much! I had trouble stopping myself from sampling more each time I did my trial bakes too! 

I shared the full recipe along with important notes in my reel and the captions of the reel:

https://www.instagram.com/reel/DWBdP9BiXxY/?igsh=dm9maTFrbWk2anJo

Ingredients:

(makes one 9cm mini cheesecake)
150g cream cheese
30g smooth Biscoff spread/cookie butter 
30g caster sugar
1/8 tsp salt
1 egg (about 60g with shell on)
90g heavy cream
40g passionfruit puree
1/2 tsp vanilla extract/essence

Toppings:
(may not use up all)
25g whipped cream of choice
8g thickened passionfruit puree 
1 Biscoff biscuit, coarsely crushed 

Method:

1. Mix room temperature cream cheese and Biscoff spread together until smooth.

2. Add sugar and salt. Mix well gently.

3. Add egg and gently whisk it in.

4. Add heavy cream, passionfruit puree and vanilla. Gently whisk until smooth.

5. Sieve batter before pouring into prepared tin lined with parchment paper/disposable panettone mould

6. Run a skewer in the batter to pop air bubbles.

7. Bake in preheated oven at 240°C fan/260C for 20 min or until internal temperature is 65-68°C. Rotate the tray after 12 min if your oven heat is uneven. Baking time and profile is just a reference as each oven behaves differently.

8. Cool completely before refrigerating overnight or for at least 6h.

9. Decorate with whipped cream of choice, thickened passionfruit puree and crushed Biscoff crumbs before serving.

with love,
Phay Shing