Ricotta Cheesecake with Passionfruit Glaze
Recipe by Helen Tzouganatos
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
Method:
Preheat a fan-forced oven to 160°C. Line the base of a greased 23 cm springform cake tin with baking paper.
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.
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.
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.
Add all the passionfruit glaze ingredients to a small saucepan and simmer for 10 minutes until syrupy. Cool slightly then pour over cheesecake.
Refrigerate to chill, slice and serve.