Cooking spray
250g extra light cream cheese
125g low-fat fresh ricotta
¼ cup Chelsea LoGiCane™ Low GI Sugar
1 tsp finely grated lime zest
1 tsp vanilla extract or essence
2 x 50g eggs
2 passionfruit, pulp removed
½ cup fresh or frozen blueberries
Extra blueberries and passionfruit, to serve (optional)

1. Preheat oven to 140 C (fan-forced). Spray 6 x 125ml (1/2 cup) ovenproof ramekins with cooking spray.
2. Using electric beaters beat the cream cheese, ricotta, Chelsea LoGiCane™ Low GI Sugar, lime zest and vanilla extract until well combined and pale and creamy. Add the eggs, one at a time, beating well between each addition.
3. Stir the passionfruit and blueberries into the cheesecake mixture. Spoon the mixture evenly between the dishes. Place in a baking pan and pour boiling water into the pan, until the water comes halfway up the sides of the dishes.
4. Bake the cheesecakes for 40-45 mins or until set. Carefully remove from the water and set aside for 30 mins to cool. Cover tops loosely with plastic wrap and place in the fridge for 4 hrs to chill.
5. To serve, top cheesecakes with extra passionfruit and blueberries, if you like.