Lemon ricotta cheesecake

ingredients

• Lemon ricotta cheesecake

  • 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

• Lemon ricotta cheesecake

  • 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.