Baked Passionfruit and Ricotta Cheesecake

Since returning from Canada it has been hard to return to the blog business.  A few things have happened to take up my time like trying to get my hacked email back (not happening) and sort out my car who someone backed into.  Anyway.... today I was invited to a party in Darling Point with views overlooking a huge chunk of harbour, absolutely amazing.  I made some mini passionfruit cheesecakes to take.  I didn't have time to do any drawings before having to zip over there but here are some photos and the recipe.  Quite a good recipe because there's not a great deal of sugar in it and lots of protein.





Baked Passionfruit and Ricotta Cheesecake
200 g digestive biscuits
1/2 c almond meal
125 g butter, melted and cooled
4 eggs
1/2 c sugar
500 g ricotta
300 g cream cheese (I used one pack only and it was 250 g)
grated zest and juice of one lime
1/3 c plain flour

Passionfruit syrup
1/2 c sugar
1/2 c passionfruit pulp
juice of one lime

For the passionfruit syrup, combine the sugar, passionfruit and 1/2 c water in a small saucepan.  Bring to the boil and then simmer for 10-15 min until thick and syrupy.  Remove from heat and add the lime juice, set aside to cool.
Preheat the oven to 180 C.  Lightly grease and line a 23 cm spring form pan with baking paper.  I did the same with 21 muffin thingos.  Put the digestives in a bag and bash with a rolling pin until you have fine crumbs.  Tip into a bowl with the almond meal and butter and mix well.
Press the mixture firmly in the base of the prepared tin and bake for 10 min (less if you are using the muffin tins) Remove and let cool.  Reduce oven to 160 C
To make filling, beat eggs and sugar until 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 over the base or bases.  Bake for 45 min for the large cake or 20 min if it is the little ones.
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.