Preparation time is 2hours 20minutes
Cook time is 1hours
Total time is 3hours 20minutes
Serve is for 10 to 12 people
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Difficulty level: 3 out of 4
10 Ingredients
- 70grams unsalted butter, melted
- 1teaspoons vanilla extract
- 1/3 cup passionfruit pulp
- 2 limes, juiced and rind finely grated
- 1/2 cup organic honey
- 500grams fresh ricotta
- 250grams silken tofu, well drained
- 3 eggs
- 50grams almond meal
- 155grams gluten-free ginger nut biscuits
Nutrition per serving
1180kJ / 282Cal
1180 Kilojoules or 282 Calories
14% of daily energy intake*
Protein
8.8grams
Fat
16.1grams
Carbs
24.0grams
Sugars
18.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Lightly grease a 24cm springform baking tin and line base with baking paper. Place biscuits into a food processor with almond meal and process until finely crumbed. Transfer mixture to a bowl. Add butter and stir to combine. Press biscuit mix into base of the prepared pan. Place base in the refrigerator while you make the filling.
Step 2 of 5
Preheat the oven to 140°C. Place boiling water into a deep baking tray until halfway up the sides. Place tray in the bottom of the oven (this helps to prevent the top of the cheesecake from cracking).
Step 3 of 5
Place ricotta, tofu, lime rind, lime juice and vanilla in a food processor and process until smooth. Add eggs, honey and process until smooth.
Step 4 of 5
Pour filling over prepared base and bake in preheated oven for 1 hour (cheesecake will still wobble in the centre when cooked). Turn oven off and leave cheesecake to cool in the oven for a further 1 hour.
Step 5 of 5
Remove from oven and place on a wire rack to cool completely. Cover and place in refrigerator to chill overnight. Drizzle with passionfruit and serve.
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