Name: Lemon ricotta cheesecake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: 250 gram ginger nut biscuits; 125 gram butter, melted; 3 teaspoon gelatine; 1/4 cup (60ml) water; 250 gram cream cheese; 750 gram ricotta cheese; 1 tablespoon finely grated lemon rind; 1/2 cup (110g) caster sugar; 1/3 cup (80ml) lemon juice; 300 millilitre thickened cream; Passionfruit topping; 1/2 cup (125ml) orange juice; 2 tablespoon passionfruit pulp; 1 tablespoon caster sugar; 2 teaspoon gelatine

Ingredients

250 gram ginger nut biscuits

125 gram butter, melted

3 teaspoon gelatine

1/4 cup (60ml) water

250 gram cream cheese

750 gram ricotta cheese

1 tablespoon finely grated lemon rind

1/2 cup (110g) caster sugar

1/3 cup (80ml) lemon juice

300 millilitre thickened cream

Passionfruit topping

1/2 cup (125ml) orange juice

2 tablespoon passionfruit pulp

1 tablespoon caster sugar

2 teaspoon gelatine

Method

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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