- 165 g cream cheese, chopped
- 250 g fresh ricotta
- 2 eggs
- ¾ cup caster sugar
- 2 tbsp lemon juice
- ¾ tbsp cornstarch
- 1 tbsp water
- ¼ cup fresh passion fruit pulp
- 12 plain sweet cookies
- Preheat oven to 300° F. Place the cream cheese, ricotta, eggs, sugar and lemon juice in the bowl of a food processor. Combine the cornstarch and water and mix to a smooth paste. Add to the cream cheese mixture and process until smooth. Stir through the passion fruit.
- Line a 12-cup muffin tin with paper cases. Place a cookie into the base of each and pour over the cheesecake mixture. Bake for 20 to 25 minutes or until just set. Refrigerate until cold.
With chapters like “Weeknights” and “Weekends,”Australian cook Donna Hay says her 23rd cookbook, The New Easy, is organized by how the busy mom of two boys likes to cook -- “with quick solutions for busy weeknights and special dishes for weekends when you have more time up your sleeve.” Beautifully photographed, the book includes a helpful section called “re-style” so that if you’ve mastered a particular recipe such as the sage and garlic chicken, you can learn how to transform it into a quick pasta or a delicious salad bowl for lunch. We also love the stickers at the back for marking your favourite recipes; we’ve tagged dozens. – Chris Daniels
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