Ricotta Cheesecake with Passionfruit Glaze
Recipe by: Helen Tzouganatos
Method
Preparation time: 30 min | Cook time: 60 hours | Serves: 10
1 Preheat a fan-forced oven to 160°C. Line the base of a greased 23 cm springform cake tin with baking paper. 2 Blitz all the base ingredients in a food processor to form a coarse crumb. Firmly press mixture into the base of the cake tin. Bake the crust for 20 minutes until golden. Set aside to cool. 3 To make the filling, blitz the cream cheese in a food processor until smooth. Add ricotta, sugar, eggs, juice and zest of lemon. Blitz until smooth. Combine the cornflour and water in a small bowl to form a paste. Pour into cheese mixture and pulse to combine. 4 Pour the cheese filling over the base and return cake to the oven for 1 hour. Turn the oven off and rest the cake in the oven for 30 minutes to cool. Remove from oven and cool to room temperature. 5 Add all the passionfruit glaze ingredients to a small saucepan and simmer for 10 minutes until syrupy. Cool slightly then pour over cheesecake. 6 Refrigerate to chill, slice and serve.Ingredients
Base
80g unsalted butter, softened
2½ cups gluten-free honey nut granola
1 tbsp caster sugar
Cheesecake
350g cream cheese, softened
500g ricotta
1 cup caster sugar
4 eggs
Juice and zest of 1 small lemon
1 tbsp cornflour
1 tbsp water
Passionfruit Glaze
Pulp of 5 passionfruit
⅓ cup caster sugar
Juice of 1 lemon
Step by step video
