Step 1

Preheat oven to 140°C. Grease and line the base of a springform cake tin (20 cm) and set aside.

Step 2

Place 1 strip orange peel and sweetener into mixing bowl, then mill 5 sec/speed 10.

Step 3

Add cream cheese, ricotta, orange juice, eggs and passionfruit juice, then mix 5 sec/speed 5 or until smooth. Retain approximately 1 tablespoon of mixture in mixing bowl, then pour remaining mixture into a bowl and set aside.

Step 4

Add biscuits to mixing bowl and mill 3 sec/speed 10, to a moist crumb. Transfer into prepared tin and, using damp hands, press down to form a smooth and even base.

Step 5

Place tin on an oven tray and bake for 6 minutes (140°C) until lightly browned.

Step 6

Carefully pour reserved filling over biscuit base, then bake for a further 45 minutes (140°C) or until firm with a slight wobble in the centre. Turn oven off and leave cheesecake to cool in oven with the door ajar (approx. 1 hour). Refrigerate for a minimum 4 hours or overnight, until completely set.

Step 7

Release cheesecake from tin and transfer to a plate. Garnish with pulp from extra passionfruit, then cut into slices to serve.