Ricotta cheesecake with passion fruit topping
Ingredients
- 110 g of biscuits
- 50 g unsalted or salted macadamia nut kernels
- 50 g butter
- 1 tablespoon starch
- 2 tablespoons of water
- 300 g double cream cheese
- 2 ricotta cheese 250 g
- 4 eggs
- 150g of sugar
- Zest and juice of one organic lemon
- 4 passion fruit
- 100 ml passion fruit juice
- 2 sheets of white gelatin
Instructions
The day before
For the base: Finely grind the biscuits in a mixer. Coarsely chop macadamia nuts (wash salted nuts beforehand and rub dry). Melt butter. Mix cookie crumbs, nuts and butter. Cover the bottom of the pan (20 cm Ø) with baking paper and close the rim. Add the cookie mixture and press the bottom flat with a spoon, then chill. Preheat oven to 150°C circulating air.
For the cream: Stir starch and water until smooth. Beat the double cream cheese, ricotta, eggs, sugar, lemon zest and lemon juice with the whisk of the hand mixer. Add the mixed starch. Pour the mixture onto the biscuit base. Bake on the bottom rack on the lowest rack 1 1⁄4 -1 1⁄2 for hours. Take out and let cool in the mould.
The next day
For the topping: Cut the passion fruit horizontally, scrape the flesh and seeds out of the halves with a spoon. Place in a small pot and add the passion fruit juice. Soak the gelatine in cold water according to the package instructions. Heat the passion fruit mass in the pot. Dissolve the dripping wet gelatine leaves in it one by one and let the sauce cool slightly. Remove the cheesecake from the refrigerator, pour the passion fruit sauce over it and chill for about 1 hour. Carefully remove the cheesecake from the edge of the mould with a knife and remove the mould.