- Organic Bound
Everyone loves cheesecake, and this recipe is as easy as they come. Passion fruit is distinctively tart, so this cheesecake isn't excessively sweet and allows the flavor of the fruit to dominate. If you are starting with fresh passion fruit, save some of the seeds for garnish. Alternatively, drizzle slices of the cheesecake with Passion Fruit Sauce for an attractive presentation.
|8 ounces||shortbread cookies, like Lorna Doone, (finely crushed, about 2 cups)|
|1/4 cup||(1/2 stick) unsalted butter (melted)|
|8 ounces||cream cheese (softened)|
|8 ounces||ricotta cheese|
|1 tablespoon||finely grated lemon zest|
|3 large||eggs (at room temperature)|
|3/4 cup||passion fruit purée|
|Whipped cream (as garnish)|
|Passion Fruit Sauce (or passion fruit seeds, optional)|
Lightly grease the bottom of a 7x10-inch baking dish or an 8-inch springform pan. Cut a piece of parchment or wax paper to fit and place in the bottom of the pan.
Place the cookie crumbs and the melted butter in a small bowl and stir to blend. Press the mixture into the bottom of the prepared pan. Chill for 30 minutes.
Position a rack in the middle of the oven and preheat to 325 degrees F.
Combine the cream cheese, ricotta, sugar, and lemon zest in a food processor and process until smooth. Add the eggs, one at a time, processing until smooth before adding the next egg. Stir in the passion fruit purée.
Transfer the mixture to the prepared pan and bake until the cheesecake is set, 25 to 35 minutes. Transfer the pan to a wire rack and let the cheesecake cool. Refrigerate until thoroughly chilled.
To serve, garnish with whipped cream and drizzle with Passion Fruit Sauce or seeds, as desired.