Name: Ricotta cheesecake with mango
Prep time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 250 g granita biscuits; 1½ teaspoons ground ginger; 80 g butter, melted; 1 large (600g) mango, sliced thinly; 2 passionfruit, to serve; Ricotta filling; 1 tablespoon lime juice; ⅓ cup (75g) caster sugar; 1 large (600g) ripe mango, diced; 250 g cream cheese, softened, chopped; 250 g ricotta; 2 eggs; 1 egg yolk; 1 teaspoon finely grated lime zest

Ingredients

250 g granita biscuits

1½ teaspoons ground ginger

80 g butter, melted

1 large (600g) mango, sliced thinly

2 passionfruit, to serve

Ricotta filling

1 tablespoon lime juice

⅓ cup (75g) caster sugar

1 large (600g) ripe mango, diced

250 g cream cheese, softened, chopped

250 g ricotta

2 eggs

1 egg yolk

1 teaspoon finely grated lime zest

Method

1.Preheat oven to 160°C/180°C fan. Grease a 16.5cm x 26.5cm rectangular loose base flan tin.

2.Process biscuits and ginger until coarse crumbs. Add butter and process until combined. Press mixture into base of prepared pan. Refrigerate.

3.Make ricotta filling.

4.Pour ricotta filling over the chilled biscuit base; bake for 35 minutes or until mixture is just set. Cool then refrigerate for at least 2 hours before serving.

5.To serve, top with mango and drizzle with fresh passionfruit.