|2 lbs.||cream cheese, room temperature|
|¼||orange peel, finely chopped|
|3||eggs plus 1 yolk|
|14 ozs.||sour cream|
|2 tbsp.||passion fruit reduction*|
• Sift the sugar and cornstarch together, add to the cream cheese and orange peel. Mix with a paddle on medium speed until just smooth. Be careful not to overmix, or the finished cheesecake will be too soft.
• Mix the eggs, sour cream, vanilla and passion fruit reduction together, slowly add to the cream cheese in 3/4 portions and scrape the bowl after each addition, so there are no lumps.
• Portion the batter into silicone pans. When using silicone pans, do not use a water bath or the cakes will not set up properly. Bake at 275° convection for about 15 to 20 minutes, or until the cakes are set. You can place a pan of water in the oven to help to keep the cakes from cracking, but this usually isn’t a problem with the mini size.
• Serve with a rosette of passion fruit curd, 5-spice pineapple and raspberry coulis. * The passion fruit reduction is reduced by a factor of four. To get 2 tbsp. of reduction, start with 4 ozs. of passion fruit puree and reduce it over low heat until you are left with 2 tbsp. Yield: 45 mini-cakes
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