Sugar-free Passionfruit Cheesecake

SERVES 12 PREPARATION & COOKING 40 MINUTES (PLUS CHILLING)

10 pitted Medjool dates 2 cups walnuts, tightly packed raspberries, strawberries or sliced mango to decorate FILLING 500g cream cheese, softened 1 cup thickened cream ½ cup fresh ricotta ½ cup natural sweetener 1/3 cup powdered gelatine ½ cup boiling water pulp of 3 passionfruit PASSIONFRUIT JELLY 1 teaspoon powdered gelatine ¼ cup boiling water ¾ cup passionfruit pulp

1. Grease and line a 22cm springform cake pan with baking paper.

2. Place dates in a heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain. Process dates and walnuts until well combined. Press date mixture over base

of prepared pan. Chill until required.

3. FILLING. Process cream cheese, cream, ricotta and sweetener until combined. Sprinkle gelatine over water in a heatproof jug and whisk until dissolved. Add gelatine mixture and passionfruit pulp to cream-cheese mixture. Process until combined.

4. Spoon cream-cheese mixture over prepared chilled base. Smooth surface. Chill for 3 hours until set.

5. PASSIONFRUIT JELLY. Sprinkle gelatine powder over water in a heatproof jug. Whisk until dissolved. Add passionfruit pulp. Mix well.

6. Carefully pour passionfruit jelly over the top of cheesecake. Refrigerate for 1 hour until set. Serve cheesecake topped with raspberries, strawberries or sliced mango.