Passion fruit gives these light individual cheesecakes a wonderful tangy flavour.
Preheat oven to 160 degrees C
Place 1 shortbread round in each ramekin. If biscuit doesn't fit ramekin exactly, break off some biscuit pieces from another shortbread round and fill space until base is covered.
In a food processor, mix the cream cheese, ricotta, eggs, sugar and lime juice until the mixture becomes smooth.
Stir through the fresh passionfruit pulp until evenly dispersed.
Spoon mixture into each ramekin dish - enough to fill the dish. The mixture won't rise.
Bake in oven for 12-15 minutes.
Cheesecakes can be eaten immediately or chilled in the refrigerator.
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