CRUSTLESS PASSION FRUIT CHEESECAKES
Makes 24 small cakes Preparation time: 15 minutes Cooking time: 25 minutes Ingredients Filling • 1 (250g) tub low-fat smooth cottage cheese • 1 tub (250g) creamed cottage cheese • 1 tub (175ml) passion fruit yogurt • 4 eggs • 5ml vanilla essence • 80ml sugar • 60ml plain flour • zest of 1 lemon • 2ml salt • 1 (115g) can passion fruit pulp Method Preheat the oven to 160°C. Line muffin tin hollows with paper cups. Filling 1 Combine the cottage cheeses with the yogurt. Add the eggs one at a time, beating well each time. Add the vanilla essence, sugar, flour, lemon zest and salt. Mix until blended and fold in the passion fruit pulp. 2 Spoon the mixture into the paper cups and bake for 25 minutes or until baked through – the cakes will be firm on the side but wobbly in the centre. 3 Turn off the oven but leave the door slightly ajar for 30 minutes. Remove the cakes and leave to cool completely at room temperature before removing from the pan.