Ingredients
- For the filling:
- 250g digestive biscuits, finely crushed
- 125g butter, melted
- For the filling:
- 175g cream cheese, at room temperature
- 250g ricotta cheese, at room temperature
- 125g caster sugar
- 3 eggs
- 1 level tbsp cornflour
- 1 lime, zest finely grated and juice reserved
- 150ml sour cream
- 175ml passion fruit pulp, approx 5 large passion fruit
- Icing sugar to decorate
- You will need:
- a 20x30cm rectangular tin, lightly greased and lined with baking parchment
Instructions
- Heat oven to 150C, gas 2. Place the biscuits and butter in a bowl, mix well then press into the base of the prepared tin. Chill whilst you make the filling.
- Place the cream cheese, ricotta, sugar, eggs, cornflour and lime zest in a large mixing bowl and beat well until smooth, add the sour cream and beat again. Add the lime juice to the passion fruit pulp and stir into the cream cheese mixture until thoroughly combined. Pour over the biscuit base and bake for 25-30 minutes or until set around the outside with a slight wobble in the centre. Turn off the oven and leave the door ajar for about 1 hour. Remove the cheesecake from the oven and when cold chill for a minimum of 6 hours or overnight.
- To serve, dust with icing sugar, cut into rectangles and serve. The cheesecake will keep for 3 days, covered in the fridge.
Notes
When buying passion fruit select ones with a wrinkled skin as they are the ripest. It is best to use a serrated knife to cut the fruit- as the teeth will provide grip. Although passion fruit are quite pricey, it is such an intensely flavoured fruit that a little goes a long way.
