Baked Orange & Passionfruit Cheesecake

Prep Time
Cook Time
1h 20m
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 12 servings


  • Serving Size: 1 (125.9 g)
  • Calories 243.3
  • Total Fat - 10.9 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 174.2 mg
  • Sodium - 347.8 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 17.1 g
  • Protein - 15.9 g
  • Calcium - 372.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 140C (fan-forced).

Step 2

Spray an 18cm (base measurement) springform tin with cooking spray and line the base and side with baking paper.

Step 3

Arrange biscuits/cookies in base of tin, cutting to fit and then put the tin on a oven tray.

Step 4

Using electric beaters, beat cream cheese, ricotta and Equal (sugar substitute) in a medium bowl until smooth and then add orange zest and juice, and beat to combine and then add eggs, one at a time, beating after each addition until just combined and then stir in the pulp from 3 passionfruit and then pour mixture into prepared tin and smooth the surface.

Step 5

Bake for 45 to 50 minutes, or until just set and then switch off oven, leaving cheesecake to cool for 1 hour and the refrigerate for 4 hours, to chill.

Step 6

To serve, remove cheesecake from the tin and transfer to a serving plate and drizzle with the remaining passionfruit pulp and cut into slices and serve.

Tips & Variations

No special items needed.