Name: Ricotta and Custard Apple Cheesecake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 500 g smooth ricotta; 500 g cream cheese; 4 eggs; 1/3 cup granulated sugar; 2 tsp lime juice; 2.00 tsp lime zest; 1 tsp vanilla essence; 1 pinch sea salt; 1/4 cup plain flour; 1 custard apple medium; 6 ginger biscuits; 1 tbs butter melted; 1/2 cup custard apple *extra; 1 tsp lime juice; 2 ginger biscuits crumbled

by Custard Apples Australia Last updated on 07/10/2019

A creamy and creative take on a classic dessert. - Custard Apples Australia

Ingredients

Filling

500 g smooth ricotta
500 g cream cheese
4 eggs
1/3 cup granulated sugar
2 tsp lime juice
1 tsp lime zest
1 tsp vanilla essence
1 pinch sea salt
1/4 cup plain flour
1 custard apple medium

Crust

6 ginger biscuits
1 tbs butter melted

Decorate

1/2 cup custard apple *extra
1 tsp lime zest
1 tsp lime juice
2 ginger biscuits crumbled

Method

Step 1

Preheat oven to 180C. Brush a round 23cm springform tin with a bit of the melted butter.
Step 2

Crush or blitz the ginger biscuits to a fine meal. Scoop 2 tbs of crumbs into the buttered tin and spread the biscuit meal around the sides, allowing any extra to settle in the base. Combine remaining butter and biscuit crumbs in a bowl and stir until just mixed. Press the mixture into the base of the tin, then pop the pan into the refrigerator while you make the filling.
Step 3

In a food processor, blend ricotta and cream cheese until smooth. Add eggs, sugar, juice, zest, vanilla and salt to the processor – blend again until thick and smooth. Stir through custard apple, then fold in flour.
Step 4

Pour mixture into prepared pan and gently crisscross a knife through the batter to break any air bubbles. Smooth the top of the cheesecake and place tin on a baking tray.
Step 5

Bake cheesecake for 45 minutes, then turn the heat off, prop the door open a centimetre or so with the end of a wooden spoon, and leave the cheesecake to cool in the oven for a further 1 hour.
Step 6

Remove cake from oven, place on a rack and cool completely before releasing the side of the pan. Top cake with extra custard apple segments, zest and crumbled biscuit to serve.