Passionfruit Cheesecake Slices

Passionfruit Cheesecake Slices

  • Ingredients

  • BASE

    ½ cup EQUAL Spoonful

    80g butter or canola spread

    2/3 cup plain flour

    2 Tbsp rice flour


    2/3 cup EQUAL Spoonful

    1 Tbsp corn-flour

    2 eggs

    200g low-fat ricotta

    250g light cream cheese

    grated rind of 2 lemons

    2 Tbsp lemon juice

    ¼ cup passionfruit pulp (about 2 passionfruit)


1. Preheat oven to 200ºC. Grease a 23cm spring form tin, line base and sides with baking paper.

2. To prepare the base, combine the Equal, canola spread, plain flour and rice flour in a bowl and press together with your fingertips. Press mixture firmly and evenly into the prepared tin, using the base of a glass to help. Bake for 15 minutes or until lightly browned. Remove from the oven and reduce the heat to 180ºC.

3. Meanwhile, combine the Equal, cornflour, eggs, ricotta, cream cheese, lemon rind and juice in a food processor and blend until smooth. Stir in the passionfruit pulp. Pour over the base and bake for 20 minutes or until the filling has just set. Remove the sides of the tin and slide it onto a cooling rack and slide the paper from underneath. Refrigerate until firm before cutting into small wedges.

*Hint: This can be stored in the refrigerator for 3 days. 

Nutritional Information

Energy 527kJ (126 Cal)
Protein 4.3g
Fat, Total 7.9g
- Saturated 3.2g
Carbohydrate 9.0g
- Sugars 1.2g
Sodium 125mg