300 g Anzac biscuits
50 g unsalted butter, melted
500 g cream cheese softened
350 g firm ricotta cheese
¼ cup apple puree
¾ cup caster sugar
1 tsp vanilla extract
4 eggs, beaten
thinly sliced pineapple, to serve
thinly sliced banana, to serve
thinly sliced mango, to serve
thinly sliced kiwi fruit, to serve
fresh passionfruit pulp, to serve
mint leaves, to serve
¾ cup caster sugar
¾ cup water
3 egg whites
- Preheat the oven to 150°C. Grease and double line the base and sides of a 20cm round springform pan with baking paper.
- In a food processor, process biscuits to a fine crumb. With the motor running, add the butter and process until crumb comes together. Transfer crumb to the prepared pan, spread evenly over the base of the pan and press firmly. Set aside.
- Using an electric mixer, beat cream cheese and ricotta until smooth. Add the apple puree, sugar and vanilla and beat for 4 minutes to dissolve sugar. Add the eggs one at a time, beating after each addition. Spoon cream cheese mixture over the biscuit base and smooth surface.
- Place a roasting tray in the base of the oven and fill with water. Place cheesecake on the shelf above roasting dish and bake for 1 hour or until just set in the centre. Turn the oven off, leave door ajar and cool cheesecake in the oven for 1 hour. Refrigerate cheesecake in the pan for 3 hours.
- For the meringue, combine sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase to medium heat and simmer until it reaches 115°C on a sugar thermometer. Do not mix. Meanwhile, place egg whites in the bowl of an electric mixer. Just before sugar reaches the correct temperature, beat whites to soft peaks. When sugar is at temperature and with the electric mixer motor running, gradually pour the sugar syrup into the whites in a slow and steady stream. Beat for 10 minutes, until cool. Dollop meringue over cooled cheescake. Use a blow torch to toast the meringue if liked.
- Top cheesecake with fruit and mint leaves to serve.