Baked Orange & Passionfruit Cheesecake
Recipe: #31312
January 19, 2019
Categories: Desserts, Cakes, Snacks, Cheese, Eggs, Passion Fruit, Australian, Game/Sports Day, Picnic Potluck, Oven Bake, Vegetarian, Sugar Substitute, Cream Cheese, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.