Recipe

Ricotta cheesecake with mango

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

  • 1 hr preparation (plus refrigeration)
  • Serves 12
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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.
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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