Mini Cheesecake Topped with Homemade Pineapple & Passionfruit Jam

I have been blogging for nearly 2 years but I have never had a post for cheesecake.  In an actual fact, I love cheesecake but nobody like it in my household.  Every time when I walk pass the cakes shop and my eyes will be loading onto the cheesecake.  I have this block of cream cheese in the fridge for so long (not expired yet) and it has been calling me to make into cheesecake every time when the fridge door is opened.  I decide to make into several small one so that I can give them away and I could still have some for myself, therefore I won't be too guilty eating the whole lot.

This post come with the pineapple and passionfruit jam recipe I mentioned from the previous post.  For the bread machine method to make strawberry jam to make the jam drop cookies, please click here.  If you ever wonder what's the different between preserves, jams and jellies, preserves resemble jams but have larger chunks of fruit while jams are mashed fruit cooked with sugar until thick.  Jellies are very firm, translucent spread made of fruit juice boiled with sugar.




Mini Cheesecake Topped with Homemade Jam
(make 8)

1 packet of Nice biscuits (or digestive biscuits)
100g margarine, melted
1/2 teaspoon ground cinnamon

For the filling:
250g low-fat cream cheese
1/2 cup caster sugar
1 1/2 tablespoon lemon juice
1/2 teaspoon vanilla essence
2 eggs, beaten

For the topping:
Pineapple & Passionfruit Jam or Jam of your choice
300ml Thickened Cream, whipped with a tablespoon of icing sugar

Method:

1. Process biscuits into fine crumbs through the processor.  Place crumbs into a bowl, add in melted margarine and cinnamon.  Mix well. 
2. Spoon and press the crumbs into 8 x 12cm tart cases. Fill the side with crumbs as well.  There could be some leftover crumbs. Keep the base chill in the fridge while making the filling.
3. Beat cream cheese and sugar until soft and creamy,  then add in eggs, lemon juice and essence.  Stir though till smooth.
4. Bake in a pre-heated oven at 150c for 20 minutes or until the filling is cooked.  Leave the door ajar and cool the cheesecake in the oven for 10 minutes.  
5. Leave the cake cooled at room temperature.  Then spread a layer of whipped cream over the top and pipe some cream around the edge.  Spoon in some jam in the middle of the cake.  Keep the cheesecake into the fridge. 

Pineapple and Passionfruit Jam (Bread Machine Method)
( make about 700g)

460g net fresh pineapple flush, chopped into pieces
40g net passionfruit pulp (about 3 passionfruit)
1 2/3 cups of caster sugar
2 1/2 tablespoons Jam Setta

Method:

1. Use the pulse action, coarsely process the pineapple. Don't over-process as the jam will be too smooth.
2. Add the pineapple and passionfruit into the bread machine followed by sugar and the Jam Setta.  Select the "button" and start the cycle. 
3. Meanwhile, clean the bottle with soapy water.  Switch on the oven at 120c and tip the bottle upside down into the oven rack.  Sterile the bottle in the oven for 10 minutes or until the moist is evaporated.
4. Pour jam into the bottle, moisten one side of preserver covers (clear plastic) with vinegar and place over the damp side up over bottle while jam is still hot.  Cover with the lid and plastic band. If possible, keep in fridge to keep the jam fresh.