Passionfruit cheesecake.

For me the best cake is definitely cheesecake.
So always when I have a reason to make some cake, I gladly make some cheesecake.
Here is the latest one I tried and it turned out to be delicious.

Kakuista paras on ehdottomasti juustokakku.
Aina kun on syy leipoa kakkua, teen ilomielin juustokakkua.
Tässä viimeisin jota testasin ja tämä osoittautui kyllä herkulliseksi.

Baked passionfruit and ricotta cheesecake

serves 10-12

200g digestive biscuits

1/2 cup almond meal

125g butter, melted and cooled

4 eggs

1/2 cup caster sugar

500g ricotta

300g cream cheese

grated zest and juice of 1 lime

⅓ cup plain flour

passionfruit syrup

1/2 cup caster sugar

1/2 cup passionfruit pulp

juice of 1 lime

For the passionfruit syrup, combine the sugar, passionfruit pulp and 1/2 cup water in a small saucepan. Bring to the boil then simmer for 10-15 minutes until thick and syrupy. Remove from the heat, add the lime juice and set aside to cool.

Preheat the oven to 180°C. Lightly grease and line a 23cm-round springform tin with baking paper. Put the biscuits into a large sealable bag and bash with a rolling pin until you get fine crumbs. Tip into a bowl, add the almond meal and butter and mix well.

Press the mixture firmly into the base of the prepared tin and bake for 10 minutes. Remove from the oven and leave to cool. Reduce the oven temperature to 160°C.

To make the filling, lightly beat the eggs and sugar until the sugar dissolves. Add the ricotta, cream cheese, lime zest and juice, flour and 4 tbsp of the passionfruit syrup. Beat until well combined.

Pour the filling on top of the biscuit base.

Bake for 45 minutes or until just set, with a slight wobble in the middle. Switch off the oven, open the door a little and leave the cheesecake to cool completely. Spoon the remaining passionfruit syrup over the top before serving.

Recipe from here.

xoxo Maria