Baked ricotta cheesecake with mango
This silky baked ricotta cheesecake topped with fresh mango and passionfruit is a delicious seasonal dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Tart pan
- Oven
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 250 g granita biscuits
- 1½ teaspoons ground ginger
- 80 g butter, melted
- 1 large (600g) mango, sliced thinly
- 2 passionfruit, to serve
- Ricotta filling
- 1 tablespoon lime juice
- ⅓ cup (75g) caster sugar
- 1 large (600g) ripe mango, diced
- 250 g cream cheese, softened, chopped
- 250 g ricotta
- 2 eggs
- 1 egg yolk
- 1 teaspoon finely grated lime zest
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