Step 1
Preheat oven to 160C fan-forced (180C conventional). Line 12 muffin cups with paper liners.
Step 2
To prepare the base of the cheesecakes, combine the crushed biscuits and melted butter in a medium bowl, then spoon about 15g of the buttered crumbs into each muffin cup. Press firmly with the back of a spoon to form the cheesecake base, then divide the macadamia nuts evenly between the cups. Place in the oven and bake for about 5 minutes, then remove (leaving the oven switched on) and set aside to cool while you make the filling.
Step 3
Place the white chocolate in a heat-proof bowl set over a pan of simmering water (make sure the base of the bowl is not touching the water), stirring occasionally. Once the chocolate has melted, remove the bowl and set it aside to cool slightly.
Step 4
Combine the cream cheese, sugar and lime zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high speed until smooth. Reduce the speed to medium-low and gradually add the lightly beaten egg and egg yolk, and the cream. Add the melted chocolate and beat on medium-low speed until fully combined, then add the vanilla, lime juice, passionfruit pulp and sea salt. Beat on low speed until incorporated.
Step 5
Divide the filling evenly (I like to use an ice-cream scoop) over the macadamia biscuit bases, filling the cups almost to the top (about 60g each). Bake for about 20 minutes until just set. Remove from the oven and set aside to cool completely, then cover loosely and refrigerate for at least 6 hours or, better still, overnight.
Step 6
When ready to serve, peel the paper liners off the cheesecakes and place them on a serving plate.
Step 7
Combine the topping’s thickened cream, icing sugar and vanilla extract in the bowl of an electric mixer and beat with the whisk attachment on medium high speed until soft peaks form.
Step 8
Pipe or dollop the cream on each cheesecake, then spoon over a little passionfruit pulp (seeds and all) before finely grating a little lime zest on top.
