Ricotta Cheesecake with Chocolate Crust and Passion Fruit Glaze

Ingredients

• Serves 6 to 8
• 100 g (3 ½ oz) slightly softened butter
• 85 g (3 oz) sugar
• 150 g (5 ½ oz) all-purpose flour
• 30 g (1 oz) unsweetened cocoa powder
• 1 egg, lightly beaten
• Ricotta Filling:
• 3 eggs, lightly beaten
• 140 g (5 oz) sugar
• 1 teaspoon finely grated orange rind
• 750 g (1 lb, 10 oz) Ricotta cheese
• 1 Tbsp fresh lemon juice
• 2 Tbsps fresh orange juice
• 170 g passion fruit juice (2 to 3 fruit)
• 2 tbsps sugar

Instructions

1. Equipment: 24 cm (9 ½ inch) loose bottomed tart tin or springform pan, sides lightly greased and base lined with parchment paper.
2. Make the pastry:
3. In the bowl of a food processor or standing mixer (or by hand), mix the butter and sugar together until pale and creamy. Add the egg, mix. Sift the flour and cocoa powder together and mix that in. Scrape out the dough onto a plastic wrap and shape it into a large flat disc. Wrap it up and put in the fridge for 30 minutes to an hour.
4. Remove the pastry from the fridge and place on a lightly floured work surface. (If the dough feels too soft, sprinkle it with more flour as you’re rolling it out.) Roll the dough into a circle large enough to cover the base and extend about 5 cm (2 inches) up the sides. Line the tart tin, pressing the dough into the bottom and sides, if it tears in places, just press back together. Place the tart tin, lined with the raw pastry in the freezer for 15 minutes or the fridge for 30 to firm up.
5. Preheat the oven to 180 °C (350° F). Line the chilled pastry with parchment paper. It’s easier to fit it into the tin if you crumple the paper first. Fill with pie weights, dried beans or even rice and bake for 20 minutes. Remove the paper and weights and continue cooking another 5 minutes or until the base of the pastry looks dry.
6. While the pastry is baking make the filling: Whisk the eggs and sugar until thick and creamy. Add the orange rind and ricotta and continue whisking until smooth. Add the lemon juice and orange juice and whisk till combined. Pour the filling into the pastry case and bake for about 30 to 40 minute or until set. The top should will be lightly golden and the cake should still have a slight jiggle.
7. Put passion fruit pulp and sugar into a saucepan over medium heat and simmer for 5 minutes or so until thick and syrupy. Remove the cake from the oven and spoon the passionfruit mixture over the top. Let the cake cool completely.
8. Cover and refrigerate the cheesecake until well chilled, at least 2 hours or preferably overnight.