150g shredded wheatmeal biscuits
100g flaked almonds
125g butter, melted
250g cream cheese, chopped
1 cup caster sugar
4 eggs, room temperature
½ cup strained passionfruit juice (12 fruit), 1 tbsp pips reserved
⅓ cup water
2 tbsp caster sugar
Extra pulp 3 passionfruit
Put biscuits in the bowl of a food processor and process until crumbs form. Add almonds and process until finely crushed. Add butter and process until combined. Invert the base of a 23cm springform tin. Grease, then line base with baking paper.
Preheat oven to 160°C. Press biscuit crumb mixture into prepared tin, using a flat-sided glass to press into the edges and 4cm up sides. Refrigerate while preparing filling.
Put cream cheese in the bowl of a food processor and process until smooth. Add ricotta and process until smooth. Add cream, sugar, eggs and strained passionfruit juice. Process until smooth. Stir in reserved pips.
Put biscuit base on an oven tray. Pour passionfruit mixture over base. Bake for 50-60 minutes or until lightly coloured around edges and firm in the middle. Allow cheesecake to cool completely. Refrigerate for 3-4 hours or overnight.
Put water and sugar in a small saucepan over a medium-high heat and stir until sugar has dissolved. Bring to the boil and boil for 5 minutes. Transfer syrup to a heatproof jug and let cool. Stir in extra passionfruit pulp. Pour syrup over cheesecake and spread evenly. Cut into wedges to serve.