White chocolate cheesecake with passion fruit sauce

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The sour² cake I published the other day was just the beginning of a passion fruit frenzy: not only because I love the fruit but also because I got hypnotized by its amazing smell and brought home too many at once. :D

I’m always inclined to mix white chocolate with citrus flavors because the acidity seems to cut through the sweetness like no other flavors do – that is why I could not resist Valli Little’s gorgeous cheesecake, but me being me, I slightly adapted the recipe to make mini versions of it. :D

White chocolate cheesecake with passion fruit sauce
slightly adapted from the always amazing Delicious - Australia

100g shortbread biscuits
3 tablespoons unsalted butter, melted
75g white chocolate
2 gelatin leaves
2 tablespoons whole milk
250g cream cheese, softened
½ can (198g) sweetened condensed milk
2/3 cup (160ml) heavy cream
1/3 cup passion fruit pulp
1/3 cup (66g) granulated sugar
¼ cup (60ml) water

Lightly butter four 1-cup capacity mini cake pans with removable bottoms.
For the base, place the cookies in a food processor and blitz until ground. Add the butter, pulse to combine, then press into the base of the cake pans. Chill for 30 minutes.
Filling: place chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until melted and smooth. Cool to room temperature.
Soak the gelatin leaves in cold water for 5 minutes. Meanwhile, heat milk in a small saucepan over medium-high heat until just below boiling point then remove from the heat. Squeeze excess water from the gelatin leaves and add leaves to the hot milk, stirring until dissolved. Set aside.
Whiz cream cheese, condensed milk and milk mixture in a food processor until smooth. Add chocolate and pulse to combine. Whisk cream to soft peaks, then fold into chocolate mixture. Pour over cookie base. Chill for 6 hours or overnight.
Syrup: pulse the passion fruit pulp in a food processor a few times to separate the pulp from the seeds. Strain, reserving seeds and juice. Set aside.
Place sugar and water in a small saucepan over low heat, stirring to dissolve sugar. Increase heat to medium-low and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush, for3-4 minutes until a golden caramel. Add passion fruit juice and 2 tablespoons cold water (be careful as it may spit), reduce heat to low and stir until smooth and syrupy. Cool slightly, then stir in some of the reserved seeds (to taste). Chill until ready to serve.
Serve the cheesecake drizzled with passion fruit sauce.

Makes 4