Frozen Strawberry Cheesecakes

We had a bumper crop of strawberries one year and I started freezing them. When it came time to do something with them I found countless recipes for jam and very little else. We already had jars of jam stored in the pantry, so I searched around and combined a few different recipes and came up with these. They make a great dessert on a summer night!

This recipe will make six cheesecakes that will each serve 4 to 6 (or less depending how hungry you are)

Crust

375 g plain sweet biscuits
190 g unsalted butter, melted

Filling

500 g cream cheese, softened
3/4 cup caster sugar
3 eggs, separated
450g frozen strawberries - thawed and chopped  - Reserve the liquid as they thaw. *See note on amount of strawberries.
100 ml cream, heated to boiling
2 tablespoons lemon juice
2 tablespoons sugar, extra

Topping

600 g frozen strawberries, thawed and chopped (reserve the liquid)
2 passion fruit (optional)
1/2 cup caster sugar
2 tablespoons cornflour
1/2 cup of reserved liquid from strawberries or water

You will also need six pie trays.  I use disposable foil ones that are about 18cm in diameter

Note on amount of strawberries. I have a 2.75 liter container that I keep in the freezer to put strawberries in as I pick them. When full, the strawberries weigh about 1100 grams.

Process biscuits in a food processor till they resemble fine crumbs. Add butter and process to combine. Divide crumb mixture between 6 disposable foil pie trays (about 95g in each) and press up the sides and across the bottom. Place in fridge for about 30 minutes.

Beat cream cheese and sugar until smooth. Add egg yolks and lemon juice until just mixed. Slowly add cream until mixed. Fold through strawberries.
Beat egg whites until stiff. Gradually add extra sugar, mixing until dissolved. Fold egg whites through cream mixture until just barely combined. Pour into prepared crumb cases.
Place in the freezer while the topping is prepared

Place strawberries in a saucepan with sugar and pulp from passion fruit (if using passion fruit). Combine cornflour with reserved liquid from thawed strawberries or water and add to saucepan. Stir over medium heat for 2-3 minutes or until mixture boils and thickens. Set aside to cool to room temperature. When cool, spread evenly over cheesecakes.
Return cheesecakes to freezer, keeping them flat until firm enough to cover. When firm, cover and return to freezer for at least 12 hours. Remove from freezer 30 minutes before serving.

Note: When I make this topping, I prefer a smoother texture, so I use a stick blender to process the mixture in the saucepan.