Quick & Easy

Lemon ricotta cheesecake

lemon ricotta cheesecake


Passionfruit topping


1.Process biscuits until fine. Add butter and process until combined. Press mixture over base of a 26cm springform tin. Refrigerate 30 minutes.
2.Make filling by sprinkling gelatine over the water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
3.Beat cheeses, rind, sugar and juice in large bowl with electric mixer until smooth. Stir in gelatine mixture; fold in cream. Spread filling into tin; refrigerate overnight.
4.Make passionfruit topping, combine juice, passionfruit and sugar in a small saucepan. Stir over low heat until sugar is dissolved. Remove from heat and add gelatine. Stir until dissolved. Cool 15 minutes.
5.Pour topping over cheesecake. Refrigerate until set.

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