This recipe is for a baked cheesecake. I've never done one before now but this one is a winner.
Served with some fresh fruit is how I like it
Preparation Time: 40 minutes which includes chill time for the base
Cooking Time: 30 minutes
Makes: 12 slices
Ingredients 250 grams of arrowroot biscuits
180 grams melted butter
250 grams of smooth ricotta cheese
250 grams of softened cream cheese
1/2 cup of castor sugar
1 tablespoon of grated lemon rind
3/4 cups of passionfruit pulp
Place some of the biscuits in a ziplock bag. Seal and roll over with a rolling pin to make a fine crumb. Pour into a mixing bowl and continue to break up biscuits until all have been done.
Pour melted butter into the biscuit crumbs and mix through well.
Pour mixture into your 20cm x 30cm rectangle baking dish lined with baking paper. Spread out crumbs and press down well making sure it's even all over. Refrigerate for half an hour or until firm and cold.
For the filling Preheat your oven to 180 degrees celsius.
Place the ricotta, cream cheese, castor sugar and lemon in the bowl of your processor. Process until smooth.
Add in eggs one at a time, mixing well after each addition.
Fold in the passionfruit pulp and pour the mixture over the prepared base.
Bake for 30 minutes or until set. Allow to cool slightly before placing in the fridge.
Once this is completely cool this is when it is best to serve as I found when I cooled it a little, the base fell apart, but after completely cooling in the fridge the base was firm.
Remove from the fridge and cut into slices. Serve with some fruit or a little fruit coulis.