Light Ricotta Cheesecake
250g plain sweet biscuits
125g butter, melted
1/2 teaspoon ground nutmeg
Filling:
250g ricotta cheese
250g cream cheese
3/4 cup caster sugar
2 tablespoons cornflour
3 eggs
1 cup sour cream
2 teaspoons grated orange rind
170g can (2/3 cup) passionfruit pulp
Preheat oven to moderate 180c. Line base of a 23cm round springform cake tin with foil. Brush base and sides with oil. Place biscuits in a food processor bowl. Process for 30 seconds or until finely crushed. Transfer to medium bowl, add butter and nutmeg, mix until well combined. Spoon into prepared tin, press firmly into base and sides. Refrigerate for 20 minutes or until firm.
To Make Filling:
Using electric beaters, beat cheeses until smooth. Add sugar and cornflour, beat until smooth. Add eggs one at a time, beating well after each addition. Add the sour cream, rind and pulp, beat until combined. Pour into tin. Bake for 50 minutes or until set. Allow to cool, refrigerate until firm. Decorate with whipped cream and slivers of lemon rind.