Fromage Blanc and Ricotta Passionfruit Cheesecake. Friday July 17, 2015

There was some some ricotta and fromage Blanc left over from last weekend which needed to be used up, so I wondered how they would go in a cheesecake. I thought that the fromage Blanc had a texture similar to cream cheese so I adapted a ricotta and cream cheese recipe. I topped it with passionfruit pulp thickened with cornflour. Yum. It had great texture and flavour and the bonus of much less fat than a regular cheesecake. I'll certainly be adding that to my list of recipes to repeat one day.