Ravneet Gill’s recipe for passion fruit and white chocolate mini baked cheesecakes | The sweet spot

The word ‘cheesecake’ brings a smile to most faces. I love cheesecake so much that I dedicated an entire chapter to it in my second book. Armed with enough cream cheese, I could happily spend a year developing (and eating) them. Passion fruit cheesecakes are a personal favourite – creamy, tangy and refreshing, they bring a taste of summer to any day. I hope you enjoy these as much as I do.

Passion fruit and white chocolate mini baked cheesecakes

These work incredibly well baked in sturdy muffin cases: once completely cool, either peel away the cases or serve the cakes in them. Either way, top with the fresh mango and passion fruit just before serving. You will need a muffin tin and paper cases.

Prep 20 min
Cook 35 min
Makes 10 mini cheesecakes

50g ginger nut biscuits
75g Hobnobs
55g unsalted butter , melted
340g full -fat cream cheese
80g caster sugar
2 eggs
30g plain flour
A pinch of flaky salt
100g white chocolate
60g full-fat greek yoghurt
Zest and juice of 1 lime
2 passionfruits , seeds, flesh and juice scraped out, skins discarded
2 ripe mangoes , peeled and flesh diced

Heat the oven to 160C (140C fan)/325F/gas 3 and line a muffin tin with paper cases.

Using a blender, or a sandwich bag and a rolling pin, crush the ginger nuts and Hobnobs until they resemble breadcrumbs. Tip into a small bowl, add the melted butter and stir well to combine.

Press a tablespoon of the biscuit mixture into each muffin case, then bake for 10 minutes. Remove and leave to cool while you prepare the filling.

In a large bowl, beat the cream cheese until smooth. Add the sugar, mix well, then add the eggs and whisk until fully incorporated. Next, whisk in the flour and salt until smooth, followed by the white chocolate and yoghurt, stirring until the mixture is smooth.

Pour this mixture into each muffin case until they are three-quarters full, or evenly distributed between 10 cases. Bake for 25 minutes, remove from the oven and leave to cool. Once cooled, chill in the fridge until cold.

For the topping, combine the lime zest and juice, passion fruit seeds and diced mango in a bowl. Spoon this mixture on to each mini cheesecake just before serving.

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