Baked Orange & Passionfruit Cheesecake

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.