Name: Baked ricotta cheesecake with mango
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 12
Ingredients: 250 g granita biscuits; 1½ teaspoons ground ginger; 80 g butter, melted; 1 large (600g) mango, sliced thinly; 2 passionfruit, to serve; Ricotta filling; 1 tablespoon lime juice; ⅓ cup (75g) caster sugar; 1 large (600g) ripe mango, diced; 250 g cream cheese, softened, chopped; 250 g ricotta; 2 eggs; 1 egg yolk; 1 teaspoon finely grated lime zest

Baked ricotta cheesecake with mango

This silky baked ricotta cheesecake topped with fresh mango and passionfruit is a delicious seasonal dessert.

Skip to Recipe

Serves 12

Prep

Cook

35M

Total

1H 35M

Make the most of seasonal summer fruit with this baked ricotta cheesecake. It’s topped with mango and passionfruit.

Ingredients

250 g granita biscuits

1½ teaspoons ground ginger

80 g butter, melted

1 large (600g) mango, sliced thinly

2 passionfruit, to serve

Ricotta filling

1 tablespoon lime juice

⅓ cup (75g) caster sugar

1 large (600g) ripe mango, diced

250 g cream cheese, softened, chopped

250 g ricotta

2 eggs

1 egg yolk

1 teaspoon finely grated lime zest

Method

Preheat oven to 160°C/180°C fan. Grease a 16.5cm x 26.5cm rectangular loose base flan tin.

Process biscuits and ginger until coarse crumbs. Add butter and process until combined. Press mixture into base of prepared pan. Refrigerate.

Make ricotta filling.

Pour ricotta filling over the chilled biscuit base; bake for 35 minutes or until mixture is just set. Cool then refrigerate for at least 2 hours before serving.

To serve, top with mango and drizzle with fresh passionfruit.

Ricotta filling

Process juice, sugar and mango until smooth. Add cheese, ricotta, eggs, egg yolk and zest; process until smooth.

Can this baked ricotta cheesecake be frozen?

The undecorated cheesecake is suitable to freeze.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Ricotta filling

Can this baked ricotta cheesecake be frozen?

Related stories

About your privacy