Ingredients
• 200g shortbread biscuits, crushed
• 40g unsalted butter, melted
• 250g cream cheese, softened
• 1/2 cup (120g) sour cream
• 1 tablespoon lemon juice
• 1 cup (220g) caster sugar
• 3 eggs
• 6 passionfruit
• 1 teaspoon arrowroot
Method
1. Preheat the oven to 170°C.
2. Mix shortbread and butter in a bowl. Spread onto a lined baking tray and bake, stirring twice, for 10 minutes or until evenly golden (be careful as it can burn easily).
3. Place cream cheese, sour cream, lemon juice and 1/2 cup (110g) sugar in a food processor, then whiz to combine. Add eggs and whiz until smooth. Divide among six 200ml ramekins, then place ramekins in a roasting pan and pour in enough boiling water to come halfway up the sides. Cover pan loosely with foil and bake for 20-25 minutes until just set but the centre still has a slight wobble. Remove ramekins from the pan and cool to room temperature, then chill.
4. Place passionfruit pulp in a food processor and pulse to separate flesh from seeds. Place remaining 1/2 cup (110g) sugar in a saucepan with 1/3 cup (80ml) water. Stir over low heat to dissolve sugar, then simmer for 2 minutes or until slightly thickened. Add passionfruit and simmer for a further 2 minutes or until syrupy. Combine arrowroot with 1 tablespoon water in a bowl, then stir into sauce and cook for 1 minute or until thickened. Cool.
5. Serve cheesecake pots topped with crumbs and passionfruit sauce.
