Passionfruit yo-yos and cheesecake

The dishcloth swap looks like being a great success with over 100 people joining in here and at the forum.  Soon Sharon will declare a cutoff point and then pair up swap buddies.  Remember you can slip something extra in your package - just something small - if you like, it is definitely not a requirement of the swap.

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I've been dealing with an over-abundance of delicious and juicy passionfruit. It's not a bad problem to have but I wish I had more passionfruit recipes.  If you have any you'd like to share, please send them my way.

On the weekend we had Kerry, Sunny, Sunny's mum and Jamie here for lunch and it was a good chance to send them home loaded up with passionfruit.  While they were here, I served up passionfruit cheesecake. We all love cheesecake, we don't have it often, but it's such an easy cake to make I couldn't resist it.

PASSIONFRUIT CHEESECAKE 

Make a crumb base with a packet of biscuits such as Granita, Graham crackers or digestive biscuits. Crush them completely in a food processor or put them in a plastic bag and hit them with a rolling pin. Melt about one third cup of butter and mix it into the crushed biscuit crumbs.  Press the crumbs into a springform tin (about 25cm/9inches), smooth them to form a nice base and press it all until it holds together and is firm.  Put that in the freezer while you prepare the filling.

• 3 packs Philly cheese (250grams/8oz each) - remove from fridge an hour before using
• juice of one lemon
• juice of two passionfruit
• 1 can of condensed milk - the recipe for homemade condensed milk is in this old post

Place philly cheese in a mixer bowl and mix until it's combined and smooth, add lemon, passionfruit and milk and mix for one minute.

Take the biscuit base from the freezer and add the filling.  Put the cake in the fridge overnight or for at least four hours.

PASSIONFRUIT YOYOS - recipe from The Thrifty Kitchen

These are a light biscuit that are really lovely with morning tea.

• Pulp from three passionfruit
• 125g (one stick) butter, softened
• 1/2 cup castor sugar
• 1 egg
• 1 cup plain (all purpose) flour
• 1/2 cup self raising flour

Strain the passionfruit and reserve the juice and seeds separately.

Cream the butter and sugar, add the egg and mix in well, take the mixture off the mixer.  Sift in the flours, add the passionfruit pulp and fold in.

With lightly floured hands, roll two level teaspoons of mixture into a ball and place on a baking tray - flatten them slightly and cook in a pre-heated oven on 180C/350F for ten minutes.

When cool, add icing and join two biscuits together, like a yoyo.  Mine where too big to do this so I left them as a single and iced each one.

PASSIONFRUIT ICING

• 80g (3oz) soft butter
• 2/3 cup icing sugar (confectioners sugar)
• 1 tablespoon passionfruit juice

Cream the butter and sugar, then add passionfruit juice.

Don't forget to send me your passionfruit recipes.  I'm also looking out for sweet recipes with unusual names.  If you have any, please share.