PASSIONFRUIT CHEESECAKE SHOTS

What perfect ways it would be to to impress your guests than these passionfruit lime and kiwi cheesecake shots. It's the most easiest and super delicious dessert which you can make in no time without a fuss.

When you have guests coming over all you need is something easy to make which looks exotic at the same time. Cheesecake shots makes it an ideal party dessert with perfect portion size for each individual when you have guests around as you always tend to keep more than two desserts on a dessert table.

The hint of lime zest adds that oomph of freshness and the passionfruit jelly on top with kiwi slices gives it a tropical touch to this classic french dessert. A must try dish dessert which will leave you all praises and you can take my word for that.

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PREP TIME: 15 minutes

COOK TIME: 22 minutes

YIELDS: 25-30 cookies

PASSIVE TIME: 4-6 hours

SERVINGS: 12-14 shot glasses

REFRIGERATE TIME: 4-6 hours

INGREDIENTS

For Cheesecake

• 6 digestive biscuits

• 1 1/2 tbsp caster sugar

• 60g butter, melted

• 150g cream cheese, room temperature

• 100g crème fraîche, room temperature

• 1/3 cup icing sugar, sifted

• 2 small lime, zested

• 1/2 cup heavy cream/ double cream, cold

• 4-5 kiwi fruit

For Passionfruit Jelly

• 1/2 cup passionfruit pulp

• 1/3 cup caster sugar

• 2 gelatine sheets/ 2 tsp powdered gelatin

For Garnishing

• 2 Kiwi, sliced and quartered

METHOD

1. To make crust, pulse digestive biscuits and 1 1/2 tbsp sugar together in blender until fine crumbs are formed. Transfer to a bowl, stir in melted butter and divide in 12 shot glasses and press gently. Refrigerate for 20 minutes.

2. To make passionfruit jelly, soak gelatine sheets in cold water for 10-15 minutes. Meanwhile combine passionfruit pulp and caster sugar, bring to boil; cook for 5-7 minutes on medium-high heat until sugar dissolves. Squeeze out the gelatine sheets from the water and stir it in the passion fruit mix for just a minute or until melted and mixed together. Remove from fire and strain to remove all seeds and cool it completely.

3. In an electric mixer bowl, beat cream cheese, crème fraîche and icing sugar until combined. In a separate bowl whisk heavy cream until medium-stiff peaks are formed, fold it in the cream cheese mixture. Add lime zest and fold to mix. Pour the prepared cream cheese mix in a piping bag.

4. Peel the Kiwifruits and cut them into 5mm thick slices lengthwise and cut them in half again. Take dessert shots out of refrigerator, arrange kiwi slices inside the cups and touching the glass; cut the tip of piping bag and pour the prepared cream cheese mixture in the shots, leaving them at least 1 cm empty from the top. Tap gently on the surface to release all air pockets. Now pour passionfruit jelly on top, distributing equally in all shots. Refrigerate for 4-6 hours to set. Take the shot glasses out just before serving and garnish with kiwi quarters on top.

COOK'S NOTES

• Make sure your cream cheeses is at room temperature before you beat it with beater. The cold creamcheese will leave lumps in the cheese batter.

• Instead of gelatin sheets, you can also use gelatin powder. Soak in little cold water and leave until it swells. add to the passion fruit mixture once all the sugar is melted. Sit and cook for a minute until its completely dissolved.