Lemon ricotta cheesecake
Ingredients Passionfruit topping Method 1.Process biscuits until fine. Add butter and process until combined. Press mixture over base of a 26cm springform tin.
Ingredients
- 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
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