Passion fruit, lime and ginger cheesecake

Always a winner - but remember to make it the night before so that it's properly set...

Ingredients

100g ginger biscuits

50g digestive biscuits

50g Hobnob biscuits

50g butter

400g cream cheese

300g ricotta/ mascarpone cheese

50g caster sugar

1 lime, zested and juiced

1 tsp ground ginger

 6-8 passion fruits

Method 

1. Grease a 23cm spring form cake tin – or alternatively use 12 individual ramekins
2. Either blitz the biscuits in a food processor or place in a plastic bag and bash with a rolling pin until fine crumbs.
3. Place the butter in a pan and heat over low heat until melted.  Remove from the heat, add the biscuit crumbs and stir well. Transfer mixture into the cake tin or ramekins and press firmly into the base and sides.  Place in the fridge to harden a little.
4. With an electric whisk, beat the cream cheese, ricotta/ mascarpone, caster sugar, ground ginger and lime juice.  Fold in the lime zest with a spatula.
5. Remove the base from the fridge and pour the cream cheese mixture on top.
6. Put in the fridge to set overnight.
7. When ready to serve, decorate the top with scooped out flesh, seeds and juice of the passion fruit.