You are here

Baked Cheesecake With Passion Fruit Syrup

admin's picture
Ingredients
  Digestive biscuits 6 Ounce, crushed (175 Gram)
  Unsalted butter 3 Ounce, melted (75 Gram)
  Full fat ricotta cheese 8 Ounce (250 Gram)
  Cream cheese 8 Ounce (250 Gram)
  Creme fraiche/Sour cream 8 Ounce (250 Gram)
  Eggs 3
  Lemon 1 , juiced
  Grated lemon rind 1
For passionfruit syrup
  Cornflour 2 Tablespoon
  Caster sugar 3 1⁄2 Ounce (100 Gram)
  Water 3 1⁄2 Fluid Ounce (100 Milliliter)
  Passionfruit pulp 3 Fluid Ounce (75 Milliliter, From 6 Passionfruit)
Directions

1. Spray-oil a 23 cm (9 inch) spring-form cake tin. Combine the crushed biscuits and butter and spoon the mixture into the prepared tin, spreading it smooth. Chill while you prepare the filling.
2. Put the remaining ingredients in a food processor and process until smooth. Transfer to the prepared tin and bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour. Turn off the heat but allow the cheesecake to cool completely in the oven.
3. Make the passionfruit syrup. Put the sugar and water in a saucepan and heat gently to dissolve the sugar. Add the passionfruit pulp and bring to the boil. Simmer gently for 10 minutes until reduced slightly and thickened. Leave to cool. Serve the cheesecake in wedges drizzled with the syrup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Healthy
Cook Time: 
70 Minutes

Rate It

Your rating: None
4.039475
Average: 4 (19 votes)