Passion fruit cheesecake bites - Gluten Free

Baked New York cheese cake is my favourite dessert. I have made so many different variations and this is my latest creation! Passion fruit is one of my favourite fruits so it is absolutely perfect to swirl through a cheesecake. I love the texture of baked cheesecakes as they are so delicate and fluffy they always make a perfect dessert and they are a lot easier to make than they seem. I prefer baked over non-baked as they have such a different texture and flavour where the a non-baked cheesecake is more like a semifreddo or ice cream where as this is actually a cake. I made a white chocolate ganache to drizzle over the top which made it look gorgeous and added to the light and fluffy flavour. ENJOY 

Crust: 
2 cups (200 grams) of gluten free ginger nuts in crumbs 
1/2 cup unsalted butter, melted 
1/4 cup threaded coconut 

Filling: 
500g cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) 
1/2 cup (200 grams) granulated white sugar 
1 1/2 tablespoons gluten free flour (healtheries baking mix is what i use) 
3 eggs, room temperature 
3 tablesppons cream 
1 tablespoon lemon zest 
2 teaspoon pure vanilla extract 
1/3 cup Passion fruit pulp / sryup 

For Crust: In a medium sized bowl combine the crumbs, coconut, and melted butter. Pour into a square cake tin and refrigerate while you make the filling. 

For Filling: Preheat oven to 170 degrees C. In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. 

Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 

Remove the crust from the refrigerator and pour in the filling. Spoon passion fruit in swirls on the top of the filling and run a knife around to swirl. 

Bake for 15 minutes, then reduce oven to 120'c and bake for another 40mins or until firm but the centre of the cheesecakes firm yet may still wobble a little in the centre. Remove from oven and place on a wire rack. 

Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Once the cheesecake has been refridgerated, cut into bite size squares and ENJOY

Optional: Make a white chocolate ganache to drizzle over the top!
250grams Whittakers White Chocolate, roughly chopped
150mls cream
To make the ganache put the white chocolate and cream in a glass bowl, place bowl over a pot of simmering water, stirring occasionally until the chocolate is melting and cream is hot (but not boiling).

Remove from the heat and stir to combine into a smooth consistency. Refrigerate to cool and thicken, this will take at least an hour or two so is best done ahead of time. 

Beat the ganache with an electric mixer until it becomes pale and fluffy so that you can pipe it. Drizzle over cheesecake squares.