Ricotta cheesecake with mango

This silky baked ricotta cheesecake topped with fresh mango and passionfruit is a delicious seasonal dessert.


Ricotta filling


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.

Ricotta filling

6.Process juice, sugar and mango until smooth. Add cheese, ricotta, eggs, egg yolk and zest; process until smooth.

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