Passionfruit and Strawberry Ricotta Cheesecake

Ingredients

For the base:

• 250g Super Wine biscuits  
• 140g butter, melted 
• Pinch sea salt

For the filling:

• 250g ricotta
• 250g cream cheese, melted
• 100g caster sugar
• 1 tbsp lemon zest
• 1 tsp vanilla extract 
• 3 free range eggs
• 180ml passionfruit pulp 

For the topping:

• 200g fresh strawberries, hulled and quartered 
• Fresh flowers (optional)

Method

1. Line a 22cm x 22cm square cake tin with baking paper.
2. Place the biscuits in the bowl of a food processor and blitz until they resemble fine breadcrumbs.
3. Add the butter and salt and mix to combine.
4. Press the mixture into the base of the tin and refrigerate for 30 minutes until firm and cold.
5. Preheat the oven to 160ºC. 
6. Place the ricotta, cream cheese, caster sugar, lemon zest and vanilla in the bowl of a food processor and process until smooth.
7. Gradually add the eggs, processing well after each addition.
8. Fold through the passionfruit pulp and pour the mixture over the base. 
9. Bake for 25–30 minutes or until set. 
10. Allow to cool completely before topping with the quartered strawberries and flowers if using.
11. Serve at room temperature.