This is one of those phenomenal desserts that will instantly hush a riotous dinner party as the guests are transported to taste bud heaven. It is not heavy like cheesecakes I have eaten in the past. In fact it is so light that before you know it you are holding out your plate for seconds...Serves 12 or more.
2 packets White Wings Bakeo biscuit crumb crust mix*
3 x 250g packages cream cheese (1 packet 30% less fat)
250g low fat smooth ricotta
1 can sweetened condensed milk
1 large can crushed pineapple in juice
2Tbs gelatine
1.5 cups thickened cream
1 cup fresh passionfruit
Drain the pineapple reserving half a cup of juice. Heat the juice in the microwave and add the gelatine stirring well until it dissolves. Put aside to cool. Then make up the biscuit crumb crust mix as directed and press into a very large springform cake tin and chill in the fridge until firm.
In a large bowl mix together the cream cheese, ricotta and condensed milk until smooth. Fold the pineapple and gelatine juice into the cheese mixture with a wooden spoon. Whip the thickened cream until thick then together with the passionfruit fold gently into the cheese mixture. Pour all into chilled biscuit crust and leave for an hour or two to firm up.
*Look for this in the cakes section of the supermarket. If you can't get it finely process 250g digestive biscuits and mix with 80g melted butter.
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