Preparation time: 25 mins
Cooking time: 30 mins
Makes 6
 
Melted butter, for greasing
125g (½ packet)
gingernut biscuits
40g butter, melted, cooled
125g cream cheese,
at room temperature
1 egg, separated
½ cup passionfruit and lime curd
2 Tbsp pure icing sugar,
sifted, for dusting

1 Preheat oven to 180°C. Brush 6 friand moulds with butter and line bases with baking paper. Process biscuits in a food processor until crumbs form. Transfer to a bowl, add butter and stir until well combined. Spoon 2 tablespoons of biscuit mixture into each prepared mould. Press biscuit mixture firmly over base of moulds.

2 Using an electric hand beater, beat eggwhite until soft peaks form. In another bowl, beat cream cheese and egg yolk until well combined. Add curd to cream cheese mixture. Add beaten eggwhite and fold in until just combined. 

3 Spoon mixture into friand moulds. Bake cheesecakes for 25-30 minutes or until golden on top and firm to the touch. Stand for 5 minutes before gently removing by running
a flat-edged knife between cakes and mould. Transfer to a wire rack to cool. Dust with icing sugar to serve.

Photos by Chris L Jones