To me, passion fruit is such a magical ingredient – I love its color, taste, smell... Slice one passion fruit in half and in a couple of seconds your kitchen will be completely taken by that delicious aroma. So revigorating.
In a gray day like today – and by gray I don’t mean only the color of the sky – I wish I still had some of those cheesecake squares around.
Passion fruit cheesecake squares
from Donna Hay magazine
250g plain sweet cookies
180g unsalted butter, melted
250g ricotta cheese – I used homemade
250g cream cheese, softened
½ cup (100g) caster sugar
1 tablespoon finely grated lemon zest
¾ cup (180ml) passion fruit pulp
Place the cookies in the bowl of a food processor and process until they resemble fine breadcrumbs – I placed them in a sturdy plastic bag and crushed with a rolling pin. Add the butter and mix to combine. Press the mixture into the base of a 20x30cm lightly greased rectangular pan lined with baking paper. Refrigerate for 30 minutes or until firm and cold.
Preheat the oven to 160ºC/320ºF. Place the ricotta, cream cheese, caster sugar and lemon zest in the bowl of a food processor and process until smooth – I used an electric mixer.
Gradually add the eggs, processing well after each addition. Fold through the passion fruit pulp and pour mixture over the base. Bake for 25-30 minutes or until set.
Allow to cool completely; carefully slice to serve.
Serves 8 – I made 2/3 of the recipe and used a 20cm square pan