Custard Apple and Passionfruit Cheesecake

Custard Apple and Passionfruit Cheesecake

Ingredients

1 packet gingernut biscuits
p (half) cup finely chopped
toasted macadamias
100g melted butter

Filling
250g softened light cream cheese
250g fresh firm ricotta cheese
p (half) cup caster sugar
(three quarters) cup custard apple puree
(quarter) cup fresh passionfruit pulp (about 4 passionfruit)
5 teaspoons gelatine
2 tablespoons warm water
p (half) cup thickened cream, whipped
2 egg whites stiffly beaten
with a pinch of salt
Juice and zest of one lime, finely grated

Method
For the crust:
break the biscuits into pieces with your hands. Put them into thebowl of a food processor. Process to fine crumbs. Add the nuts and process untilfairly fine. Remove to a bowl and stir through the melted butter. Press crumbs intothe base and sides of a greased 20 cm springform pan. Place in refrigerator tochill thoroughly.

For the filling:
1. Beat together the cheeses and sugar in a medium bowl untilsmooth.
2. Add custard apple puree, lime juice and zest and passionfruit pulp and beat tocombine.
3. Combine the gelatine and water in a small cup and stand in a pan of simmeringwater until dissolved. Beat cooled gelatine through cheese/custard applemixture. Fold through the whipped cream and then the egg whites.
4. Pour into prepared shell, smooth top, and chill overnight.

Tip: you will need a custard apple weighing about 500g ? peel it and remove all theseeds. The best way to remove seeds is to mash the pulp with a fork. The seed canthen be picked out easily. Place pulp in a blender and blend until smooth puree.