Mini Granadilla cheesecakes
Ingredients
- Shortbread biscuits for the base
- 250g ricotta cheese
- 250g cream cheese
- 2 eggs
- ½ cup sugar
- 2 tablespoons lime juice
- 2/3 cup of fresh or tinned passion fruit pulp
Method
Step 1
Preheat oven to 160˚C. Place the shortbread biscuits in the bottom of the ramekins.
Step 2
Process the ricotta, cream cheese, eggs, sugar and lime juice into a food processor until smooth and creamy.
Step 3
Stir through the passion fruit pulp and spoon the mixture evenly into each ramekin.
Step 4
Bake for 15 minutes or until the topping is firm.
Serve warm or cold
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