Another recipe for a cheesecake, this time I used ricotta instead of cream cheese.

Baked Lime Cheesecake with Ricotta, Pineapple and Passion-fruit

  • 250 gr biscuits, digestive, ginger or “speculaas”
  • 75 gr butter, melted
  • 500 gr ricotta 
  • 250 ml cream
  • 3 eggs
  • 175 gr of sugar including 2 sachets vanilla sugar
  • zest of 3 limes
  • 250 ml cream
  • (vanilla) sugar to taste for the whipped cream
  • 1/2 pineapple
  • 4-6 passionfruits
Crunch up the biscuits (I used “speculaas” and a pinch of ground ginger) till they are very fine, add the melted butter and put into a baking tray. Push down well and leave to cool in the fridge.
Preheat the (fan) oven to 150°C.
Mix the ricotta, cream, eggs, sugar and zest well for a few minutes so some air gets in. Poor on top of the biscuit base and bake for 45-55 minutes in the oven, until it starts to go a little brown. Leave to cool with the door closed, than move to fridge and cool it overnight. If it has some cracks, don’t worry as you will cover these with the topping.
Transfer the cheese cake to a nice plate for serving. Whip the cream with sugar to taste and spread over the cheesecake. Slice the pineapple real fine (like carpaccio) and divide over the cream, as a last touch add the  passion fruit seeds.
Bon appetit!