Baked Orange & Passionfruit Cheesecake

12
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


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

Original recipe yields 12 servings
OK

Nutritional

  • 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.

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