Ingredients
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4
-
-
250
-
250
-
2
-
1/2
-
2
-
2/3
-
-
-
-
-
-
-
Directions
Little Passionfruit Cheesecakes, A delicious and cute recipe I found from Donna Hay’s Food Fast Cookbook Absolutely delish!!, Lovely and delicate flavor I did not place the shortbread in the bottom of each ramekin As I am in the USA and cream cheese comes in 8 oz packages, I increased the ricotta to account for the 1 09 oz over 8 oz in the package of cream cheese My ricotta was a reduced fat Although it is very good, I will use all the cream cheese next time as it ended up a little loose The recipe calls for 15 minutes at 315F I increased that to a full hour and for the last 15 minutes increased the oven to 350F
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Steps
|
1
Done
|
Preheat the Oven to 315f (160c). |
|
2
Done
|
Place One Shortbread Biscuit in the Base of 4 Ramekins. |
|
3
Done
|
Place the Ricotta, Cream Cheese, Eggs, Sugar and Lime Juice in a Food Processor and Process Until the Mixture Is Smooth. |
|
4
Done
|
Stir Through the Passionfruit Pulp and Then Spoon the Mixture Into Each Ramekin. |
|
5
Done
|
Bake in the Oven For 15 Minutes or Until the Topping Is Firm. |
|
6
Done
|
Serve Warm or Cold. |
