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Custard Apple and Passionfruit Cheese Cake

by

Serves 8

INGREDIENTS

Crumb Crust:
1 packet gingernut biscuits
½ (half) cup finely chopped
toasted macadamias
100g melted butter

Filling:
250g softened light cream cheese
250g fresh firm ricotta cheese
½ (half) cup caster sugar
¾ (three quarters) cup custard apple
puree
¼ (quarter) cup fresh passionfruit pulp
(about 4 passionfruit)
5 teaspoons gelatine
2 tablespoons warm water
½ (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 the bowl of a food processor. Process to fine crumbs. Add the nuts and process until fairly fine. Remove to a bowl and stir through the melted butter. Press crumbs into the base and sides of a greased 20 cm springform pan. Place in refrigerator to chill thoroughly.

For the filling: beat together the cheeses and sugar in a medium bowl until smooth.

2. Add custard apple puree, lime juice and zest and passionfruit pulp and beat to combine.

3. Combine the gelatine and water in a small cup and stand in a pan of simmering water until dissolved. Beat cooled gelatine through cheese/custard apple mixture. 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 the seeds. The best way to remove seeds is to mash the pulp with a fork. The seed can then be picked out easily. Place pulp in a blender and blend until smooth puree.

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