Passion fruit cheesecake

Directions

1. Put the biscuits in a food processor and reduce to crumbs. Add to melted butter and stir to mix thoroughly. Press this mixture into a thin, even, layer on the base of your springform pan. Put in the fridge whilst you make the topping.

2. Put the maracuyá pulp in a sieve and extract all the juice you can. Put 175ml of this juice into a food processor/ blender. To this add your pressed ricotta cheese, broken into small pieces, cup of yogurt, 3 rounded teaspoons of cornstarch, 3/4 cup of sugar and the whites and yolks of 4 eggs. Blend until smooth.

4. Pour into the springform ban and bake until the top of the cheesecake is firm (your finger will still make a mark on the top at this point).  Turn off the oven, leave the door open slightly and leave the cheesecake to cool inside.

5. Remove the cheesecake from the pan when completely cool.

6. When the cheesecake is fully cooled and removed from the pan, you can make the topping. Add 1 tablespoon of pulp (loose seeds rather than a lump) into a measuring jug. Add any left-over passion fruit juice, and make this up to 100ml with juice from your orange. Add sugar to taste, and stir in 2 teaspoons of cornflour. Put in a small saucepan and cook over a medium heat until the mixture becomes thick

7. With a spatula, smooth this mixture over the top of the cheesecake, making sure not to break through the cooked cheesecake below.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!