A fruity twist on the dessert favourite.
Ingredients
This is for two cheesecakes. Divide it once you've made all the mix:
For the base:
- 350 g12¼ oz digestive biscuits
- 130 g4½ oz unsalted butter, melted
For the filling:
- 450 g15¾ oz ricotta cheese
- 450 g15¾ oz cream cheese
- 450 g15¾ oz creme fraiche
- 6 eggs, lightly beaten
- 450 g15¾ oz caster sugar
- Grated rind and juice of 2 lemons
- 15 ml½ fl oz corn flour
For the topping:
- 2 ripe mangos, peeled and sliced
- 2 ripe papayas, peeled, deseeded and sliced
- 2 physalis
- 1 star fruit, sliced
- 6 passion fruit, halved
- A little shaved coconut, toasted
Method: How to make Baked cheesecake with exotic fruits
Preheat the oven to 150°C/ fan oven 140°C/ 300°F/ Mark 2.
Crush the biscuits in a blender or food processor, then mix with the melted butter. Spoon into a lightly greased 20cm spring-release cake tin and spread evenly. Chill while preparing the filling.
Put all the filling ingredients in a food processor and pulse briefly until smooth. Spoon over the biscuit base and bake for 1 ¼ hours. At this stage the cheesecake will still be slightly soft in the middle.
Turn off the heat but do not open the door. Leave the cheesecake to cool completely in the switched-off oven, for 3-4 hours. It will continue to firm up during this time.
Remove the cooled cheesecake from the tin, place onto a large plate and arrange the mango, papaya slices, physalis and star fruit on top. Scoop out the passion fruit seeds and pulp, spooning them onto the fruit, then scatter over the toasted coconut. Serve at once.
