Base: Remove seeds from dates and soak in boiling water for 5 minutes.
Drain the dates and add along with walnuts add to a food processor or high speed blender and blitz until a wet crumb is formed.
Using a 22.5 cm heavy gauge springform cake pan, release the bottom and place a square piece of baking paper in the bottom (side corners will stick out) and then fasten the clip to tighten the round side piece back into place. Line the sides of the cake pan with baking paper as well. This step helps to remove the cheesecake much more easily when it is ready to be eaten.
Once the cake pan is lined, press the date/walnut mix into a tart dish with your fingers or the back of a spoon, making sure you go right to the edges.
Prep: In a mortar and pestle, place the granulated sweetener and grind the granules for 2 minutes so that it becomes smoother.
Filling: Using a food processor or high speed blender, add the cream cheese, cream, ricotta and sweetener and blitz until all combined.
Gelatine: in a dessert bowl, add the ½ cup water and gently sprinkle the gelatine powder into the water, stirring with a spoon as you go, trying to keep it as smooth as possible. Set aside for 5 minutes so it can form and become gelatinous.
Meanwhile, with filling still in the food processor/blender, add the passionfruit (do not blitz yet).
Microwave gelatine mixture for 10 seconds and stir with a spoon. Spoon gelatine mix into cheesecake filling and blitz for 30 seconds.
Add gelatine to the cheesecake mixture and blitz for 30 seconds.
Spoon the filling into the cake pan, using the back of a spoon to smooth out the top.
Refrigerate for 3 hours
Passionfruit Jelly: in a dessert bowl, add the ¼ cup water and gently sprinkle 1 teaspoon gelatine powder into the water, stirring with a spoon as you go, trying to keep it as smooth as possible. Set aside for 5 minutes so it can form and become gelatinous
Microwave gelatine mixture for 10 seconds and stir with a spoon.
Add the passionfruit pulp to gelatine mix and stir in.
Pour passionfruit jelly mix over the top of your chilled cheesecake. Use back of a small spoon to smooth out or tilt side to side to spread it evenly over the top.
Refrigerate overnight or for 10 hours.
Serve freshly sliced mango or a few raspberries/strawberries.
Keep cheesecake covered in an air tight container in the fridge for upto 4 days.