Method
Step 1:
Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.
Step 2:
To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.
Step 3:
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
Step 4:
Place in the fridge for 20-30 minutes to cool and set the base.
Step 5:
For the filling beat together the cream cheese, ricotta and caster sugar until the mixture is very smooth and thick, taking care not to over beat.
Step 6:
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Scoop the seeds and juice from 3 of the passion fruit and carefully fold into the mixture.
Step 7:
Spoon this into the tin on top of the baked base, spread it evenly across the base.
Step 8:
Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.
Step 9:
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.
Step 10:
Just before serving decorate with seed scooped from the remaining two passion fruits.
Ingredients
For the base
- 100g Butter (unsalted)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
- 180g Digestive biscuits (crushed)
For the filling
- 700g Cream cheese (full fat)
- 100g Ricotta
- 130g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (large)
- 5 Passion fruit(s)
Recipe Reviews
This recipie is confusing. There is no cream in the ingredients list but the Method tells you to add cream. Also you put the biscuit base in the fridge then later on it should be baked but has not been in the oven.
Also the picture is a different recipie too.
This was very fun to make but I would like to know how to make the passion fruit stuff on the top although I did cook it a bit less so unless the colour was a meant to come up then
Ingredients
For the base
- 100g Butter (unsalted)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
- 180g Digestive biscuits (crushed)
For the filling
- 700g Cream cheese (full fat)
- 100g Ricotta
- 130g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (large)
- 5 Passion fruit(s)